17 results on '"Xu, Yuezheng"'
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2. Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
3. Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage
4. Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu
5. Protective Effects of Mannan Oligosaccharides and Partially Hydrolyzed Guar Gum on Chronic Alcoholic Liver Injury in Mice
6. Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu
7. Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis
8. Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
9. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
10. Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu).
11. Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning.
12. Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu.
13. Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury.
14. Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu.
15. Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing.
16. Corrigendum to "Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu" [Food Res. Int. 152 (2022) 110707].
17. Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation.
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