Correlations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters

Potential application of CHS and 4CL genes from grape endophytic fungus in production of naringenin and resveratrol and the improvement of polyphenol profiles and flavour of wine

(2021) Yao Lu et al.   FOOD CHEMISTRY

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

(2020) Dan LIU et al.   FOOD CHEMISTRY

Exploring microbial dynamics associated with flavours production during highland barley wine fermentation

(2020) Lingxi Guo et al.   FOOD RESEARCH INTERNATIONAL

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

(2020) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

(2020) Amal Mahmoud Hassan Abdel‐Haleem et al.   JOURNAL OF FOOD SCIENCE

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

(2020) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

(2020) Zhang-Cheng Liang et al.   FOOD RESEARCH INTERNATIONAL

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

(2020) Chi Zhao et al.   FOOD RESEARCH INTERNATIONAL

Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae

(2019) Cai-Lin Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

(2019) Kaizheng Zhang et al.   FOOD CHEMISTRY

Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters

(2019) Haiying Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of mixed moulds starters on volatile flavor compounds in rice wine

(2019) Shan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of artificial light at night on Eurasian tree sparrow (Passer montanus): Behavioral rhythm disruption, melatonin suppression and intestinal microbiota alterations

(2019) Junxia Jiang et al.   ECOLOGICAL INDICATORS

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

(2019) Guiqiang He et al.   FOOD RESEARCH INTERNATIONAL

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

(2019) Weiwei Li et al.   FOOD RESEARCH INTERNATIONAL

Characterization of bacteria and yeasts isolated from traditional fermentation starter ( Fen-Daqu ) through a 1 H NMR-based metabolomics approach

(2018) Rui-Yao Li et al.   FOOD MICROBIOLOGY

Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin

(2018) Yolanda Bouzas-Cid et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars

(2018) Shang Lin et al.   JOURNAL OF CEREAL SCIENCE

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD RESEARCH INTERNATIONAL

Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis

(2017) Pan Li et al.   FOOD MICROBIOLOGY

Compact graphical representation of phylogenetic data and metadata with GraPhlAn

(2015) Francesco Asnicar et al.   PeerJ

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY