Results 121 to 130 of about 3,669 (162)

Identification of Key Microorganisms and Metabolic Pathways Associated with the Formation of Off-Flavour Compounds in the Pit Mud of Strong-Flavour Baijiu. [PDF]

Foods
Zhang X, Sun L, Yang L, Li X, Cao Z, Pan C.   +5 more
europepmc   +1 more source

Identification of Potential Bioactive Compounds in Strong-Flavor-Type Baijiu via Integration of Widely Targeted Metabolomics and Network Pharmacology. [PDF]

Foods
Liu J, Zheng J, Wu J, Sun Y, Huang M, Su J, Zheng F, Zhao D.   +7 more
europepmc   +1 more source

Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu. [PDF]

Food Chem X
Luo Q, Li X, Li J, Zhao P, Chen J, Lei X, Lu Y, Deng L, Yang K, Su J, Zhao D, Zheng J, Zhao X.   +12 more
europepmc   +1 more source

Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation. [PDF]

Foods
Li S, Yu X, Huang H, Wang C, Yi C, Zhang X, Wen Y, Xiong B, Jiang Q, Yu K, Ma Y.   +10 more
europepmc   +1 more source

An RVFLNs ensemble modeling method integrating PCA and PSO: Application to yield prediction of Nongxiang Baijiu. [PDF]

PLoS One
Han Q, Xu Y, Zhang S, Deng Q, Deng L, Zhang L, Qin H, Zhao J, Liu B.   +8 more
europepmc   +1 more source

Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu. [PDF]

Foods
Wen F, Lu F, Zhao Y, You J, Li S, Yao M, Cao X, Lin Y.   +7 more
europepmc   +1 more source

Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-Type <i>Baijiu</i> Fermentation. [PDF]

Foods
Ji X, Yu X, Xu Y, Wu Q.
europepmc   +1 more source

Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavor <i>Baijiu</i> fermentation. [PDF]

Food Chem (Oxf)
Bo T, Ren M, Zhou J, Bai B, Zhang Y, Zhang J, Zhen P, Han Y, Yang Y, Wang S.   +9 more
europepmc   +1 more source

<i>Bacillus velezensis</i> LUB-8 bioaugmentation: a strategy for lactic acid reduction in pit mud of Chinese <i>nong-xiang baijiu</i>. [PDF]

Microbiol Spectr
He G, Feng Q, Jigu K, Wang Y, Gong L, Ma Y, Zhou J.   +6 more
europepmc   +1 more source

From Molecular Flavor Signatures to Mechanism-Oriented Food Quality: Advances in Flavoromics, Fermentation Ecology, Functionality, and Safety. [PDF]

Foods
Zhao D, Zhang J.
europepmc   +1 more source