Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation

Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

(2021) Xiao-Juan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

(2021) Jingyi Du et al.   FOOD CHEMISTRY

Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS

(2021) Qing Zheng et al.   FOOD CHEMISTRY

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

(2020) Zhangjun Huang et al.   Food Science & Nutrition

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

Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS

(2020) Wei Jia et al.   FOOD CHEMISTRY

Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu

(2020) Yonghui Deng et al.   Scientific Reports

Quantum Chemistry in the Age of Quantum Computing

(2019) Yudong Cao et al.   CHEMICAL REVIEWS

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

(2019) Lin Zhu et al.   FOOD CHEMISTRY

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

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

CO2 Diffusion in Various Carbonated Beverages: A Molecular Dynamics Study

(2018) Ji Lv et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review

(2018) Wei Zou et al.   Frontiers in Microbiology

1H-NMR and viscosity studies of hydrogen bonding of Chinese rice wine

(2018) Jingjing Cao et al.   CyTA-Journal of Food

Molecular Dynamics Simulation for All

(2018) Scott A. Hollingsworth et al.   NEURON

Effects of the N, O, and S heteroatoms on the adsorption and desorption of asphaltenes on silica surface: A molecular dynamics simulation

(2018) Yun Bai et al.   FUEL

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

(2017) Youqiang Xu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Efficient hydrolysis and ethanol production from rice straw by pretreatment with organic acids and effluent of biogas plant

(2017) Forough Momayez et al.   RSC Advances

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2016) Yang Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

(2016) Sezen Özcelik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acid-catalyzed carboxylic acid esterification and ester hydrolysis mechanism: acylium ion as a sharing active intermediate via a spontaneous trimolecular reaction based on density functional theory calculation and supported by electrospray ionization-mass spectrometry

(2015) Hongchang Shi et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant potential of orientin: A combined experimental and DFT approach

(2014) R. Praveena et al.   JOURNAL OF MOLECULAR STRUCTURE

CO2 Diffusion in Champagne Wines: A Molecular Dynamics Study

(2014) Alexandre Perret et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Fluorescence spectroscopic and viscosity studies of hydrogen bonding in Chinese Fenjiu

(2013) Hua Qiao et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Mechanisms of Lactone Hydrolysis in Neutral and Alkaline Conditions

(2013) Rafael Gómez-Bombarelli et al.   JOURNAL OF ORGANIC CHEMISTRY

Revisiting the Mechanism of Neutral Hydrolysis of Esters: Water Autoionization Mechanisms with Acid or Base Initiation Pathways

(2013) Poliana Lima da Silva et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Microstructure dependent diffusion of water–ethanol in swollen poly(vinyl alcohol): A molecular dynamics simulation study

(2008) Qiu Gen Zhang et al.   CHEMICAL ENGINEERING SCIENCE

MKTOP: a program for automatic construction of molecular topologies

(2008) André A. S. T. Ribeiro et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY