Results 31 to 40 of about 2,047,420 (244)

Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu

Frontiers in Microbiology
Light-flavor Baijiu (LFB) fermentation is a representative spontaneous mixed-culture solid-state fermentation process in which sorghum is used as the raw material.
Jie Tang, Bin Lin, Yimin Shan, Song Ruan, Wei Jiang, Qun Li, Liping Zhu, Rui Li, Qiang Yang, Hai Du, Shengzhi Yang, Qi Sun, Shenxi Chen   +12 more
doaj   +1 more source

Separation and Identification of Non-Volatile Sour and Bitter Substances in Amomum villosum L. by Ultra-Performance Liquid Chromatography/Quadrupole Time-of-Flight Mass Spectrometry and Electronic Tongue Analysis, as Well as Their In Vitro Anti-Tumor Activity

Separations
Amomum villosum L. is a perennial herbaceous belonging to the ginger family. Due to its unique aroma, it is widely used in alcoholic beverages and food processing.
Yang Chen, Ziwei Liao, Weiqin Li, Zhe Wang, Wan Tang, Qiang Yang, Jian Xu   +6 more
doaj   +1 more source

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Frontiers in Microbiology, 2022
“Green-covering” Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known as Jiuqu in Chinese) that originated in southern China and is characterized by a layer of green mold covering (Aspergillus clavatus) the surface and (sometimes ...
Liping Zhu, Lanqi Li, Qiang Yang, Liang Chen, Lei Zhang, Gang Zhang, Bin Lin, Jie Tang, Zongjie Zhang, Shenxi Chen   +9 more
doaj   +1 more source

Building brands through experiential events: when entertainment meets education [PDF]

, 2018
Experiential marketing is increasingly getting companies’ attention as a strategy to interact with consumers and engage them to better convey their brand image and positioning.
Addis, Michela, Miniero, Giulia, Ricotta, F.   +2 more
core   +1 more source

Antecedents of consumer brand loyalty in the Chilean wine industry [PDF]

, 2013
The wine industry has become fiercely competitive worldwide, and consumers are increasingly exposed to a wider range of wines in retail outlets. Therefore, wineries need to develop and build consumer loyalty toward their brands.
Bianchi, Constanza, Drennan, Judy
core   +1 more source

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu

Food Chemistry: X
Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood.
Bin Lin, Jie Tang, Qun Li, Liping Zhu, Wei Jiang, Hanbing Ke, Zhang Wen, Huaichen Liu, Shengzhi Yang, Qiang Yang, Shenxi Chen, Peijie Han   +11 more
doaj   +1 more source

At-Risk Brand Relationships and Threats to the Bottom Line

GfK Marketing Intelligence Review, 2018
Like a stock portfolio, each relationship type offers a brand higher or lower growth opportunities and risks. The type of relationship is particularly relevant in brand crisis events.
Hupp Oliver, Robbins David, Fournier Susan   +2 more
doaj   +1 more source

Deciphering the microbial succession and color formation mechanism of “green-covering and red-heart” Guanyin Tuqu

Frontiers in Microbiology
“Green-covering and red-heart” Guanyin Tuqu (GRTQ), as a type of special fermentation starter, is characterized by the “green-covering” formed on the surface of Guanyin Tuqu (SQ) and the “red-heart” in the center of Guanyin Tuqu (CQ).
Liping Zhu, Liang Chen, Bin Lin, Yin Xu, Weiwei Dong, Yijun Lv, Jie Tang, Gang Zhang, Lei Zhang, Shengzhi Yang, Qiang Yang, Shenxi Chen   +11 more
doaj   +1 more source

Current Issues in Brand Research

Maketingu Janaru, 2019
Brand continues to be an important academic topic in marketing. In this article, four brand researchers present and discuss current issues in expanding brand research.
Yukihiko Kubota, Satoshi Akutsu, Takuro Yoda, Yoko Sugitani   +3 more
doaj   +1 more source

Responsible brands vs active brands? An examination of brand personality on brand awareness, brand trust, and brand loyalty [PDF]

Marketing Intelligence & Planning, 2017
Purpose There is a rise in interest on the topic of consumer-brand relationships (CBRs) among practitioners and academics. Consumers are said to build relationships with brands that have a personality congruent with their own. The purpose of this paper is to investigate two types of brand personality traits, namely, responsible brands and active ...
Molinillo, Sebastian, Japutra, Arnold, Nguyen, Bang, Chen, Cheng   +3 more
openaire   +2 more sources