Results 71 to 80 of about 3,669 (162)
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT Selenium is an essential trace element for human health, and the selenium content in selenium‐enriched matcha meets the official criteria for selenium‐enriched foods in China. In the present work, hepatoprotective effects of selenium‐enriched matcha against alcohol‐induced liver injury were systematically investigated, and its mechanism was ...
Zhuo‐Wen Su +5 more
wiley +1 more source
Research Progress on the Application of Bacillus in Baijiu Brewing [PDF]
Bacillus, one of the dominant microbial genera in Baijiu brewing, is recognized as crucial to the fermentation process, with the flavor and quality of Baijiu being directly or indirectly impacted through its metabolic functions.
Linlin LI +4 more
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Research progress on food safety and detection technology of Baijiu [PDF]
Zhongguo niangzaoBaijiu, as an alcoholic beverage with regional characteristics, is made from grains and fermented by a variety of microorganisms. With its unique color, aroma and taste, it is loved by people. Physicochemical indicators and sensory indicators are the key
WANG Zhuohua, CHEN Shilin, YANG Yaqiong
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Food Frontiers, Volume 7, Issue 1, January 2026.Our results suggest that Cordyceps militaris polysaccharide (CMP) can prevent alcohol‐induced oxidative stress and intestinal microbiota disorder, which may be related to the intestinal microbiota‐oxidative stress‐liver axis. ABSTRACT Alcoholic liver disease (ALD) is an inflammatory liver disorder caused by factors such as chronic excessive alcohol ...
Shi‐Rui Lu +8 more
wiley +1 more source
Challenge and Reduction of Matrix Effects in Baijiu Analysis [PDF]
A variety of components with different chemical structures have been found in Baijiu at highly variable concentrations. Therefore, matrix effects is prevalent in Baijiu analysis, posing challenges to the accurate characterization and quantification of ...
LIAN Xudong, SHANG Xiaolong, JIA Yintao, YE Siting, AN Mingzhe, ZHAO Dong, ZHENG Jia, SUN Xiaotao, DONG Wei
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Development status and capacity enhancement path of the whole industry chain of sauce-flavor Baijiu in Guizhou province [PDF]
Zhongguo niangzaoBaijiu industry dominated by sauce-flavor (Jiangxiangxing) Baijiu, as the pillar industry in Guizhou province, is the "fresh force" of industrial economy development. Improving the whole industrial chain of sauce-flavor Baijiu and promoting the
YANG Zhirui, RAN Hongyan
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Food Science &Nutrition, Volume 14, Issue 1, January 2026.A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Yongsu Li +4 more
wiley +1 more source
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in ...
Chunmei Pan +4 more
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Brands and Branding: An Analysis of the Evolutionary Development of Baijiu Industry Clusters in China [PDF]
, 2020 Research into industry clusters and brands and branding has emerged and developed in the Western world for decades. In China, the Reform and Opening up policy adopted since the late 1970s, has resulted in impressive economic growth around economic ...
Yang, Hui
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Research progress on comprehensive utilization of Baijiu brewing by-products [PDF]
The Baijiu output in China is huge every year. In the Baijiu brewing process, by-products such as distillers' grains, Huangshui, mud and straw are produced.
XU Hao, XIA Xuchun, JIANG Youfeng, XIONG Huixin, WU Wei, LIU Dong, ZHU Xia, WANG Xiaodan
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