463 results on '"Huang, Mingquan"'
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2. Metabolic changes induced by heavy metal copper exposure in human ovarian granulosa cells
3. Preparation, characterization, and mechanism of swelling and Cu2+ adsorption by alginate-based beads enhanced with Huangshui polysaccharides
4. Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages
5. Bisphenol A and bisphenol AF co-exposure induced apoptosis of human ovarian granulosa cells via mitochondrial dysfunction
6. Bisphenol F and bisphenol S induce metabolic perturbations in human ovarian granulosa cells
7. Based on metabolomics, chemometrics, and modern separation omics: Identifying key in-pathway and out-pathway points for pesticide residues during solid-state fermentation of baijiu
8. Relatively reliable and rapid identification of colorant compounds in food matrices by HPLC-DAD-QTOF-MS combined with theoretical calculation
9. Using GC–O–MS, GC–IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process
10. Bisphenol A and its structural analogues exhibit differential potential to induce mitochondrial dysfunction and apoptosis in human granulosa cells
11. Screening of a potential probiotic Lactiplantibacillus plantarum NUC08 and its synergistic effects with yogurt starter
12. Preparation of reusable hydrogel spheres based on sodium alginate/Fe3O4 modified with carboxymethyl Huangshui polysaccharide and the efficient adsorption performance for methylene blue
13. Molecular mechanisms of cadmium-induced cytotoxicity in human ovarian granulosa cells identified using integrated omics
14. A covalent organic frameworks@gold nanoparticles@graphene nanocomposite based electrochemical sensor for simultaneous determination of trace Cd2+, Pb2+ and Cu2+
15. Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis
16. Evaluation of the submarine debris-flow hazard risks to planned subsea pipeline systems: a case study in the Qiongdongnan Basin, South China Sea
17. Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
18. Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
19. Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
20. Comparative analysis of the differences among Langya flavor Baijiu and strong and soy sauce flavor Baijiu by targeted flavor analysis
21. Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism
22. Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis
23. Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu
24. RNA-seq based elucidation of mechanism underlying the protective effect of Huangshui polysaccharide on intestinal barrier injury in Caco-2 cells
25. Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
26. Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB)
27. Modification of Jiuzao glutelin with pullulan through Maillard reaction: Stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin
28. The protective effects of peptides from Chinese baijiu on AAPH-induced oxidative stress in HepG2 cells via Nrf2-mediated signaling pathway
29. Characterization of prolamin recycled from the byproduct of the Baijiu brewing industry (Jiuzao) by SDS-PAGE, multispectral analysis, and morphological analysis
30. Efficient chlorinated alkanes degradation in soil by combining alkali hydrolysis with thermally activated persulfate
31. Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu
32. Synthesis, characterization, and methylene blue adsorption of multiple-responsive hydrogels loaded with Huangshui polysaccharides, polyvinyl alcohol, and sodium carboxyl methyl cellulose
33. Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion
34. Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods
35. Sensomics-assisted flavor decoding of coarse cereal Huangjiu
36. Advances in Analysis of Contaminants in Foodstuffs on the Basis of Orbitrap Mass Spectrometry: a Review
37. Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis
38. Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers.
39. Biodegradation of phthalate esters by Pantoea dispersa BJQ0007 isolated from Baijiu
40. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
41. Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science
42. Rapid, simple, and simultaneous electrochemical determination of cadmium, copper, and lead in Baijiu using a novel covalent organic framework based nanocomposite
43. Bisphenol A and bisphenol AF co-exposure induces apoptosis in human granulosa cell line KGN through intracellular stress-dependent mechanisms
44. Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges
45. Screening and identifying microorganisms with feruloyl esterase activity in Chinese sesame-flavour baijiu fermentation materials (Jiupei)
46. Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation
47. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis
48. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography–olfactometry and sensory approaches
49. Recent advances in adsorbents for the removal of phthalate esters from water: Material, modification, and application
50. A Versatile Visual Molecular Imprinting-Driven Switchable Nanozyme Activity-Based Trimodal Assay and Logic Gate Circuits of Ethyl Carbamate
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