Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation

Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu

(2023) Xueao Ji et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei

(2022) Shanshan Xu et al.   FOOD RESEARCH INTERNATIONAL

Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu

(2022) Chutian Zhu et al.   FOOD RESEARCH INTERNATIONAL

Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation

(2022) Jiamu Kang et al.   FOOD RESEARCH INTERNATIONAL

Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation

(2022) Lihong Liang et al.   FOOD RESEARCH INTERNATIONAL

Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation

(2022) Chang Chen et al.   Food Bioscience

Profiling the influence of physicochemical parameters on microbial community and flavor substances of Zaopei

(2021) Mingzhu Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

(2021) Qun Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

(2021) Xuebo Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production

(2021) Xiaolong Hu et al.   FOOD RESEARCH INTERNATIONAL

Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids

(2021) Guangnan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process

(2020) Hongxia Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

(2019) Ping Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC × GC ‐ TOF / MS and means of molecular sensory science

(2019) Qian Fan et al.   FLAVOUR AND FRAGRANCE JOURNAL

Amelioration of cocoa organoleptics using A.oryzae cysteine proteases

(2019) Pushpa Srinivas Murthy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Lin Zhu et al.   FOOD CHEMISTRY

Physicochemical characterization and microbiology of wheat and rye flours

(2018) Rossana V.C. Cardoso et al.   FOOD CHEMISTRY

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology

(2008) Ilse Cleenwerck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY