Results 161 to 170 of about 4,055 (228)

Effect of Intensified Fermentation with <i>Wickerhamomyces anomalus</i> on Fungal Community Structure of Fermented Grains and Flavor Compounds of <i>Xiaoqu Baijiu</i>. [PDF]

Foods
Deng J, Zeng B, Wei C, Huang Z.
europepmc   +1 more source

Recent Developments Related to Chinese liquor (baijiu)

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2012
openaire   +2 more sources

Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains. [PDF]

Food Chem X
Yuan P, Gong L, Zhaxi N, Qiao K, Deng X.
europepmc   +1 more source

Biochemical Sensing Application of Surface Plasmon Resonance Sensor Based on Flexible PDMS Substrate. [PDF]

Sensors (Basel)
Lu D, Li M, Yang C, Chen L, Wang M, Cao C.   +5 more
europepmc   +1 more source

The insight into instability mechanism of Jiangxiangxing <i>Baijiu</i> fermentation and the key functional regulation of <i>Schizosaccharomyces pombe</i>. [PDF]

Food Chem X
Shi G, Yan P, Shen S, Tang P, Chen P, Sun L, Xing S, Fang C, Li C, Lin L, Zhang C.   +10 more
europepmc   +1 more source

Metabolic diversity in sorghum: Mechanism underlying grain color variation and fermentation quality. [PDF]

PLoS One
Yang F, Qiao J, Yang M, Liu D, Sun H, Wang X, Zhang X, Huo D.   +7 more
europepmc   +1 more source

Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development. [PDF]

Front Microbiol
Shen J, Hu Y, Zhang Y, Li L, Deng X, Chen M, Li L, Xie P, Shao M.   +8 more
europepmc   +1 more source

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test. [PDF]

Foods
Zhou Y, Wang Y, Zheng J, Pan S, Xu X, Yuan F.   +5 more
europepmc   +1 more source

Characterization of Key Aroma Compounds in Aged Chinese <i>Nongxiangxing</i> Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds. [PDF]

Molecules
Li P, Ling Y, Shen X, Liang C, Tang Y, Chen S, Wang LZ, Chen S, Li A, Xu Y.   +9 more
europepmc   +1 more source

Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation. [PDF]

Bioresour Bioprocess
Deng J, He CJ, Wei CH, Luo HB, Huang ZG.
europepmc   +1 more source