Results 101 to 110 of about 3,669 (162)

Occupational exposure to Baijiu fermentation environments alters nasal microbiota composition: a comparative analysis of Strong-flavor and Sesame-flavor production systems. [PDF]

Microbiol Spectr
Ge X, Song J, Zhang L, Zhang C, Yang Y, Kong X, Guo F, Pu C.   +7 more
europepmc   +1 more source

Characterizing Shared Sensory Priorities and Age-Group Differences for Feng-Flavor Baijiu: A Consumer Survey Using Hierarchical Weighting and Interpretable Machine Learning. [PDF]

Foods
Yuan X, Xie J, Zhang X, Chen Y, Ling K, Zhong B, Cao L, Zhao D, Tian W.   +8 more
europepmc   +1 more source

Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation. [PDF]

Foods
Zhang Y, Xu Z, Zhang J, Zhang G, Cui J, Hu Y.   +5 more
europepmc   +1 more source

Zisha Ceramics Modulate Metal-Ion Cycling and Volatile Aroma Evolution During Sauce-Flavor Baijiu Aging. [PDF]

Foods
Ma B, Hu X, Zhang R, Li J, You L, Tian J, Chen M, Yang H, Xie L, Luo H, Huang D, Zheng L.   +11 more
europepmc   +1 more source

Comparative Volatile Profiling Reveals the Chemical Association of Huangshui with Fermented Grains, Pit Mud, and Nongxiangxing Baijiu. [PDF]

Foods
Cheng W, Li N, Zhu Q, Liu G, Hao X, Jiang C, Zhang L, Du X.   +7 more
europepmc   +1 more source

Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review. [PDF]

Foods
Wang L, Xiong Y, Song P, Deng B, Nie W, Lian B.   +5 more
europepmc   +1 more source

Deciphering Spatiotemporal Dynamics of Fermented Grains in the Jiangxiangxing Baijiu Production Process: Insights From a Transformer-Based Deep Learning Model. [PDF]

J Food Sci
Huo Y, Zhang F, Yang G, Wu X, Zhao X, Wu C, Long J, Zhu D, Li X.   +8 more
europepmc   +1 more source

Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age. [PDF]

Foods
Xu Y, Deng Y, Xiao W, Zhou X, Guo X, Yi J, Zhang L, Peng X, Liu J, Li Q.   +9 more
europepmc   +1 more source

Flavor compounds regulation in rice-flavor Baijiu by <i>Bacillus velezensis</i>: a genetic and functional analysis. [PDF]

Front Microbiol
Ren H, Huang R, Xie Y, Chen Q, Chen F, Huang R, Liang Y, Lu H, Zheng J, Huang G, Zhong X.   +10 more
europepmc   +1 more source

Tibetan Tea Drives <i>Baijiu</i> Flavor Formation via Microbial Niche Modulation in <i>Daqu</i>: A Multi-Omics Study. [PDF]

Foods
Ren T, Li W, Wen X, Hu B, Fang Z, Hu B, Wu W, Zeng Z, Liu Y.   +8 more
europepmc   +1 more source