Results 81 to 90 of about 4,055 (228)

Equity research - Wuliangye Yibin Co., LTD. [PDF]

, 2018
Mestrado em FinançasEste projeto inclui uma avaliação detalhada e a respetiva estimação do valor das ações da Wuliangye Yibin para o final do ano de 2018, de acordo com as regras do projeto final do Mestrado em Finanças do ISEG.
Xinrui, Cao
core  

Mapping Aroma Distribution of Torreya grandis Tissues: A Multisensory Analytical Approach via GC–E–Nose, HS–SPME–GC–MS, and Olfactometry–MS Techniques

Food Frontiers, Volume 6, Issue 6, Page 2864-2879, November 2025.
ABSTRACT Torreya grandis, an economically important nut tree, exhibits significant tissue‐specific aroma profiles, yet the distribution and sensory contributions of its key aroma‐active components remain unclear. This study employed a multimodal analytical approach to systematically characterize the aromatic profiles of different T. grandis tissues. GC–
Zuying Zhang, Tianfang Wu, Canyue Cao, Dewei Wang, Zhenmin Ma, Jinwei Suo, Weiwu Yu, Yuanyuan Hu, Mohamed A. Farag, Han Tao, Jiasheng Wu, Lili Song   +11 more
wiley   +1 more source

Synthesis, Properties, and Typical Applications of MXene‐Based Heterostructure Materials

Advanced Materials Interfaces, Volume 12, Issue 19, October 6, 2025.
In recent years, MXene‐based heterostructure materials have achieved fruitful outcomes in multiple aspects. However, a comprehensive and systematic summary of MXene‐based heterostructures is still absent. This review summarizes the performance characteristics, synthesis methods, and the latest research progress of MXene heterostructures in several ...
Baoquan Xiao, Zelin Gao, Hengbiao Zhang, Jiantao Zhang, Shiyuan Wang, Gang Long, Shenghu Wei, Jixing Huang, Runqi Yao, Xingdong Jiang, Fei Ma, Xusheng Xia, Liyun Ding   +12 more
wiley   +1 more source

Research progress of chromatographic technology on the detection of flavor substances in Baijiu [PDF]

Zhongguo niangzao
As the national drinks, Baijiu has a history of thousands of years. Baijiu liquor body is mainly composed of ethanol, water and trace flavor substances, among which the composition and content of flavor substances are of great value for Baijiu aroma type
LI Pei, NI Bin, ZHENG Jia, GAO Hongxia, WEI Piwei
doaj   +1 more source

小曲米酒の特徴香気成分の同定と品質安定化に関する研究 [PDF]

, 2020
鹿児島大学博士(農学)Doctor of Philosophy博士論文全文, 博士論文要旨(English), 博士論文要旨(日本語), 最終試験結果の要旨, 論文審査の要旨doctoral ...
135792, Yin, Xuan, 印, 璇
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Ethanol evaporation drives ester assembly and particle deposition in droplets of Chinese distilled liquors

Droplet, Volume 4, Issue 4, October 2025.
The time‐lapse evaporation of 1.0 µL droplets of strong‐flavor Baijiu (upper panel) and sauce‐flavor Baijiu (lower panel) is observed using a dark‐field phase annulus upright microscope. During evaporation, a noticeable phenomenon of particle assembly occurs, and as these particles move and deposit, they finally exhibit distinct Baijiu‐specific coffee ...
Zhi Zhang, Haoran Fu, Yang Zhong, Lu Cai, Keyi Zuo, Shiyuan Deng, Tieyuan Cheng, Bo Gao, Ning Wang, Jun Liu, Zaixin Li, Huibo Luo, Siqi Yuan, Duyang Zang, Yongming Liu   +14 more
wiley   +1 more source

Spatial Price Differences in China: Estimates and Implications [PDF]

Prices differ across space: from province to province, from rural (or urban) areas in one province to rural (or urban) areas in another province, and from rural to urban areas within one province.
Carsten Holz, Loren Brandt
core   +3 more sources

Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai

Foods
This study aimed to assess the effects of Chinese Baijiu with different flavors as supplementary material on microbial communities and flavor formation during inoculated fermentation of Chinese Dongbei Suancai. The results showed that the addition of Fen
Xiao Li, Xingzhuang Wu, Yanqiu Han, Chen Wang, Lifeng Li, Xiaoli Zhang   +5 more
doaj   +1 more source

Exploring New Species of Lactic Acid Bacteria in Fermented Foods: A Case Study of Zha‐Chili

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Recent novel LAB are primarily isolated from animal guts and fermented foods. Zha‐chili: a traditional Chinese fermented food as a novel LAB resource. The integration of metataxonomics, culturomics, genomics, high‐throughput methods, and artificial intelligence facilitates the discovery, detection, and characterization of novel LAB species.
Dingwu Qu, Yurong Wang, Yan Lei, Qiangchuan Hou, Huijun Zhao, Zhuang Guo   +5 more
wiley   +1 more source

Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging

Food Chemistry: X
This study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particularly focusing on heterocyclic changes.
Hao Huang, Yuchen Gao, Lulu Wang, Xiaowei Yu, Shuang Chen, Yan Xu   +5 more
doaj   +1 more source