Results 171 to 180 of about 4,055 (228)

Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids. [PDF]

Food Chem X
Liu Y, Zhang P, Tang Y, Huang R, Han S, Hou J, Pan C.   +6 more
europepmc   +1 more source

Deciphering the characteristics of strong-flavor Daqu at different grades through integrated microbiome and metabolome analysis. [PDF]

Food Chem X
Ren H, Fan J, Guo X, Zhang B, Zhao H, Ma D, Liu S, Mao J, Zhang B, Qiao J, Jia C, Ding X.   +11 more
europepmc   +1 more source

VTC News VTC快訊 [PDF]

core   +1 more source

Dampness syndrome aggravates T helper 17/regulatory T imbalance to promote renal injury in rats with experimental membranous nephropathy. [PDF]

J Tradit Chin Med
Wenjun S, Haowen GU, Haiyu G, Ping LI, Yi W, Miaoru H, Houchun W, Xiaoyan H, Kun B.   +8 more
europepmc   +1 more source

High-Coverage Profiling of Hydroxyl and Amino Compounds in Sauce-Flavor Baijiu Using Bromine Isotope Labeling and Ultra-High Performance Liquid Chromatography-High-Resolution Mass Spectrometry. [PDF]

Metabolites
Wang Z, Sun Y, Chen T, Jiang L, Shang Y, You X, Hu F, Yu D, Liu X, Wan B, Hu C, Xu G.   +11 more
europepmc   +1 more source

Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-Temperature <i>Daqu</i>. [PDF]

Microorganisms
Chen P, Zhang D, Mkunga JJ, Zhai W, Shan C, Yang X, Cai W.   +6 more
europepmc   +1 more source

Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]

Food Chem X
Huang Y, Wang L, Li Y, Chen Y, Chen G, Jia L, Ge Y.   +6 more
europepmc   +1 more source

Comparison of Post-Consumption Attention Between Two Different Aroma Types of Baijiu Using the Stroop Task. [PDF]

Foods
Li J, Wang C, Sun P, Fan S, He G, Zheng Y, Zhao H, Wang D.   +7 more
europepmc   +1 more source

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Effect of Fermentation Processing on the Flavor of Baijiu

Journal of Agricultural and Food Chemistry, 2018
Baijiu, otherwise known as the national liquor of China, is a well-known distilled spirit that has been produced for over 2000 years. Baijiu is a clear and transparent fermented alcoholic beverage containing more than 1870 volatile compounds, including esters, alcohols, aromatics, ketones, heterocycles, nitrogenous compounds, acids, aldehydes, terpenes,
Liuhuilin Liu, Baoguo Sun
exaly   +3 more sources

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu

Food Chemistry, 2019
Phthalate esters (PAEs) are harmful to human health and have been repeatedly identified in Baijiu samples. In our study, the distribution and degradation characteristics of 14 PAEs in Baijiu raw materials (BRMs) and Baijiu during distillation were detected using QuEChERS or vortex-assisted surfactant-enhanced-emulsification liquid-liquid micro ...
Wei, Dong, Ruonan, Guo, Xiaotao, Sun, Hehe, Li, Mouming, Zhao, Fuping, Zheng, Jinyuan, Sun, Mingquan, Huang, Jihong, Wu   +8 more
openaire   +2 more sources