35 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. Protective Effects of Mannan Oligosaccharides and Partially Hydrolyzed Guar Gum on Chronic Alcoholic Liver Injury in Mice
4. Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage
5. Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu
6. Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis
7. Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu
8. Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis
9. Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
10. Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees
11. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
12. Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu).
13. Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning
14. Microbial Spatiotemporal Succession and Passage Stability Mechanism of Jiuyao During Solid-State Fermentation
15. Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes
16. Developing an innovative raw wheatQuinoculated withSaccharopolysporaand its application inHuangjiu
17. 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]
18. Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury.
19. Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu.
20. Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation
21. New Advances in Remote Heart Rate Estimation and Its Application to DeepFake Detection
22. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
23. Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation
24. Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu
25. Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu
26. Effects of simultaneous inoculation of non-Saccharomycesyeasts and Saccharomyces cerevisiaejiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu
27. Stabilization of jiuyaoquality for huangjiubrewing by fortifying functional strains based on core microbial community analysis
28. Environmental factors drive microbial succession and huangjiuflavor formation during raw wheat qufermentation
29. 基于文的料酒研究现状分析.
30. 甘露低聚糖和部分水解瓜尔胶对小鼠慢性酒精性 肝损伤的保护作用.
31. Astilbin prevents osteoarthritis development through the TLR4/MD‐2 pathway.
32. Jiangnan University Reports Findings in Science (Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage).
33. Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing.
34. Environmental Protection and Sustainable Development
35. New Cellular and Molecular Medicine Study Results from Second Affiliated Hospital and Yuying Children's Hospital Described (Astilbin prevents osteoarthritis development through the TLR4/MD-2 pathway)
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