Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

(2014) Mario M. Martínez et al.   Food and Bioprocess Technology

Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

(2014) Enbo Xu et al.   Food and Bioprocess Technology

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

Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

(2014) Enbo Xu et al.   JOURNAL OF FOOD SCIENCE

Evaluation the efficacy of extrusion pretreatment via enzymatic digestibility and simultaneous saccharification & fermentation with rapeseed straw

(2013) Chang Ho Choi et al.   BIOMASS & BIOENERGY

Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture

(2013) Hongyan Li et al.   FOOD CHEMISTRY

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS

(2013) Liang Dong et al.   FOOD RESEARCH INTERNATIONAL

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production

(2012) Hongyan Li et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

(2012) Xinliang Mo et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

(2009) Liang Yu et al.   Food and Bioprocess Technology

Effect of Low-Shear Extrusion on Corn Fermentation and Oil Partition

(2009) Hui Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY