Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu

Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines

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Flavor characteristics of rice wine fermented with mixed starter by molds and yeast strains

(2021) Lihua Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach

(2021) Aitor Balmaseda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2021) Lihua Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS

(2020) Tong-Xin Dou et al.   SCIENTIA HORTICULTURAE

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

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation

(2019) J.A. Aldrete-Tapia et al.   FOOD MICROBIOLOGY

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

Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider

(2018) Da-Hye Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities

(2017) Yingbin Shen et al.   JOURNAL OF FOOD BIOCHEMISTRY

Microorganisms associated with amylolytic starters and traditional fermented alcoholic beverages of North Western Himalayas in India

(2015) Navdeep Thakur et al.   Food Bioscience