Results 31 to 40 of about 4,055 (228)

China's Changing Alcohol Market and Need for an Enhanced Policy Response: A Narrative Review [PDF]

, 2023
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).This study describes trends in alcohol consumption in the context ...
Casswell S, Huang F, Liu S, Liu Y, Si X, Zhang X, Zhao Y, Zhou S, Zhu X   +8 more
core   +2 more sources

Differential Analysis of Sensory Quality and Flavor Characteristics of Jiang-flavor Baijiu from Different Production Areas in Chishui River Basin

Shipin gongye ke-ji
To investigate the differences in flavor composition of Jiang-flavor Baijiu from different production areas in the Chishui River basin, the gas chromatography-flame ionization detector was used to analyze differences in the flavor characteristics and ...
Jiajia ZENG, Hongqin CHEN, Hongxiang ZHOU, Xiaolei ZHANG   +3 more
doaj   +1 more source

Comparison of microbial communities in 3 flavor types Baijiu Daqu based on high-throughput sequencing [PDF]

Zhongguo niangzao
The microbial community diversity of different flavor types (strong-flavor, light-flavor, sauce-flavor) of Baijiu Daqu was analyzed and compared using high-throughput sequencing technology combined with principal coordinate analysis (PCoA) and linear ...
ZHOU Sen, LI Ting, LIU Jingguo
doaj   +1 more source

Structural Characteristics and Modernization of Alceholic Beverages Production in Japan and China [PDF]

, 2003
departmental bulletin ...
7341, Hanai, Shiro, ハナイ, シロウ, 花井, 四郎   +3 more
core   +1 more source

Application of gas chromatography mass spectrometry (GC-MS)-based metabolomics for the study of fermented cereal and legume foods:a review [PDF]

, 2021
A new era of cutting-edge technologies and advancements in analytical platforms and omics sciences is disruptively bringing a paradigm shift in fundamental and translational research.
Abrahams, Adrian Mark, Adebiyi, Janet Adeyinka, Adebo, Oluwafemi Ayodeji, Feng, Xi, Kewuyemi, Yusuf Olamide, Oyeyinka, Samson Adeoye, Tugizimana, Fidele, Wilkin, Jonathan D.   +7 more
core   +2 more sources

Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection

Foods
Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing ...
Yuchen Gao, Qiang Yang, Guangyuan Jin, Shengzhi Yang, Ruiyang Qin, Linjie Lyu, Xianze Yao, Rongzhen Zhang, Shuang Chen, Yan Xu   +9 more
doaj   +1 more source

Research progress on production and control of lactic acid in Baijiu production [PDF]

Zhongguo niangzao
In Baijiu production, lactic acid bacteria are introduced into fermented grains to produce lactic acid by open fermentation, which is an important flavor substance in Baijiu through distillation.
YANG Rong, HUA Jin, ZHOU Yabin
doaj   +1 more source

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics

Frontiers in Nutrition, 2022
The essential role of drunkenness on the healthy development of Chinese Baijiu was studied in this research. This study revealed the effects of Baijiu on the behaviors of mice and evaluated the degree of drunkenness of soy sauce-, strong-, light-, and ...
Xuefeng Guo, Yuxin Cheng, Yongguang Huang, Yongguang Huang   +3 more
doaj   +1 more source

Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid

Foods
Baijiu–peanut pairing is a popular food combination, wherein peanuts, particularly their lipid component, possess the potential to influence the flavor of baijiu and consequently modulate its aftertaste.
Lu Chen, Jinyuan Sun, Yanyan Zhang, Hehe Li, Dongrui Zhao, Bowen Wang, Xingqian Ye, Baoguo Sun   +7 more
doaj   +1 more source

Research progress on microbial diversity during Baijiu brewing [PDF]

Zhongguo niangzao
Baijiu is one of the traditional Chinese alcoholic drink, and the diversity of microorganisms during Baijiu brewing plays an important role in the quality and flavor of Baijiu.
WANG Yiran, CHENG Han, SUN Min, ZENG Shan, SHEN Caihong, YANG Yaqiong, AO Ling
doaj   +1 more source