Results 111 to 120 of about 3,669 (162)

L-Lactic Acid-Enriched Wheat Bran <i>Qu</i> Containing <i>Bacillus cereus</i> Regulates L-Lactic Acid and Ester Formation in Light-Flavor Baijiu Fermentation. [PDF]

Foods
Huang Z, Liu L, Hua J, Wang Y, Zhou Y.
europepmc   +1 more source

Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu. [PDF]

Foods
Qin D, Fan X, Duan J, Zhu L, Liang J, Liu J, Zhang Y, Chen X, Li H.   +8 more
europepmc   +1 more source

Machine Learning-Driven Optimization of a Functional Seafood-Based Blended Liquor With Enhanced Sensory and Bioactive Properties. [PDF]

J Food Sci
Zhao Z, Teng T, Shao Y, Sun J, Liu CE.
europepmc   +1 more source

Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes. [PDF]

Foods
Geng J, Huang Y.
europepmc   +1 more source

Traditional Foods and Starters Utilizing Salt and Osmo-Tolerant Yeast <i>Hyphopichia burtonii</i>. [PDF]

Microorganisms
Ohisa N.
europepmc   +1 more source

Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu. [PDF]

Foods
Yang X, Hu Y, Zhang R, Li J.
europepmc   +1 more source

N-(2-furanylmethylene)-3-methyl-1-butanamine as a novel color compound in Jiangxiangxing Baijiu. [PDF]

Food Chem X
Huang H, Lin W, Yi X, Yang Q, Tong G, Hu Z, Xu Y, Yu X, Chen S.   +8 more
europepmc   +1 more source

Identification and validation of key organic acids that modulate the temporal dynamics of oral irritation in baijiu. [PDF]

Food Chem X
Wang G, Spence C, Lu W, Sun K, Zheng F, Ye X, Sun B, Cheng H.   +7 more
europepmc   +1 more source

Research on the aging characteristics of base liquor in Sichuan Province's strong Aroma Baijiu at different aging periods using mass spectrometry and 3D fluorescence spectroscopy methods. [PDF]

PLoS One
He Q, Han G, Yao H, Wang J, Geng D, Han Q, Wang X, Tang K.   +7 more
europepmc   +1 more source

Unveiling the distinctive features of Feng-flavor Daqu: A comparative study of microbial communities and volatile compounds. [PDF]

Food Chem X
Liu H, Wang J, Fang H, Hong C, Liu Q, Zhao J, Chen X, Zhao Y.   +7 more
europepmc   +1 more source