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Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing

Food research international, 2022-03, Vol.153, p.110955-110955, Article 110955

2022

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Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors

Frontiers in microbiology, 2020-11, Vol.11, p.588117-588117

2020

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Colorimetric detection of Cr (VI) based on the leaching of gold nanoparticles using a paper-based sensor

Talanta (Oxford), 2016-12, Vol.161, p.819-825

2016

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Application of hyperspectral technology in detection of agricultural products and food: A Review

Food science & nutrition, 2020-10, Vol.8 (10), p.5206-5214

2020

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Rapid determination of pit mud moisture content using hyperspectral imaging

Food science & nutrition, 2020-01, Vol.8 (1), p.179-189

2020

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Colorimetric sensing of chromium( vi ) ions in aqueous solution based on the leaching of protein-stabled gold nanoparticles

Analytical methods, 2016-01, Vol.8 (27), p.5526-5532

2016

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Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull‐less barley or maize

Journal of the Institute of Brewing, 2013, Vol.119 (3), p.182-190

2013

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Study of the Phase Characteristics of Sichuan Bran Vinegar Fermentation Based on Flavor Compounds and Core Bacteria

Journal of the American Society of Brewing Chemists, 2021-04, Vol.79 (2), p.201-211

2021

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Study of Airing Way of Fermented Grain in Brewing of Luzhou-flavor Liquor

Advance Journal of Food Science and Technology, 2014-11, Vol.6 (11), p.1190-1193

2014

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Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation

Foods, 2022-11, Vol.11 (22), p.3623

2022

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Study on the Metabolites of a Bacteria Strain Producing Esterifying Synthetase

Advanced materials research, 2012-01, Vol.550-553, p.1080-1084

2012

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Antioxidant Activity of Peptides Extracted from Brewers’ Spent Grain Peptides

Advanced materials research, 2012-01, Vol.554-556, p.891-899

2012

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Linking Microbial Functional Gene Abundance and IDaqu/I Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation

Foods, 2022-11, Vol.11 (22)

2022

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Is the ratio of apoB/apoA-1 the best predictor for the severity of coronary artery lesions in Chinese diabetics with stable angina pectoris？ An assessment based on Gensini scores

Journal of geriatric cardiology : JGC, 2015-07, Vol.12 (4), p.402-409

2015

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Colorimetric sensing of chromium(vi) ions in aqueous solution based on the leaching of protein-stabled gold nanoparticlesElectronic supplementary information (ESI) available. See DOI: 10.1039/c6ay01200k

2016-07

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Antibacterial Activity of Brewer's Spent Grains Peptides to Staphylococcus aureus

Advanced materials research, 2013-05, Vol.699, p.320-325

2013

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Study on Pit Mud Lixivium from Different Years Pits by Gas Chromatography Mass Spectrometry

Advanced materials research, 2014, Vol.881-883, p.831-834

2014

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Screening of Mold Producing Aroma in Chinese Koji and Optimization of Culture Conditions

Advanced materials research, 2014-10, Vol.1033-1034, p.744-747

2014

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Separation and Identification of Yeast Strain from Pit Mud of Luzhou-Flavor Liquor

Advanced materials research, 2013, Vol.781-784, p.619-622

2013

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Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull-less barley or maize: Antioxidant properties and phenolic profiles of four Chinese Za wines

Journal of the Institute of Brewing, 2013-08, p.n/a

2013

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The Change Rules of Physiochemical Indexes of Luzhou-Flavor Daqu Based on Continuous Flow Chemical Analyzer

Advanced materials research, 2014, Vol.881-883, p.761-765

2014

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Research on the Extraction Methods of Polyhydroxyalknoates and its Thermal Property

Advanced materials research, 2013-08, Vol.749, p.125-130

2013

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Study on Extraction and Detection of α-Androstenol in Truffle

Advanced materials research, 2014, Vol.881-883, p.781-784

2014

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Study on Liquor Wastewater Treated Process by Domesticated Activated Sludge to Produce Polyhydroxyalkonoates

Advanced materials research, 2014, Vol.881-883, p.78-82

2014

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Metabolic Control of Higher Alcohols Producing by Saccharomyces cerevisia in Mulberry Wine Brewing

Advanced materials research, 2013, Vol.781-784, p.1861-1865

2013

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Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing

Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors

Colorimetric detection of Cr (VI) based on the leaching of gold nanoparticles using a paper-based sensor

Application of hyperspectral technology in detection of agricultural products and food: A Review

Rapid determination of pit mud moisture content using hyperspectral imaging

Colorimetric sensing of chromium( vi ) ions in aqueous solution based on the leaching of protein-stabled gold nanoparticles

Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull‐less barley or maize

Study of the Phase Characteristics of Sichuan Bran Vinegar Fermentation Based on Flavor Compounds and Core Bacteria

Study of Airing Way of Fermented Grain in Brewing of Luzhou-flavor Liquor

Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation

Study on the Metabolites of a Bacteria Strain Producing Esterifying Synthetase

Antioxidant Activity of Peptides Extracted from Brewers’ Spent Grain Peptides

Linking Microbial Functional Gene Abundance and IDaqu/I Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation

Is the ratio of apoB/apoA-1 the best predictor for the severity of coronary artery lesions in Chinese diabetics with stable angina pectoris？ An assessment based on Gensini scores

Colorimetric sensing of chromium(vi) ions in aqueous solution based on the leaching of protein-stabled gold nanoparticlesElectronic supplementary information (ESI) available. See DOI: 10.1039/c6ay01200k

Antibacterial Activity of Brewer's Spent Grains Peptides to Staphylococcus aureus

Study on Pit Mud Lixivium from Different Years Pits by Gas Chromatography Mass Spectrometry

Screening of Mold Producing Aroma in Chinese Koji and Optimization of Culture Conditions

Separation and Identification of Yeast Strain from Pit Mud of Luzhou-Flavor Liquor

Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull-less barley or maize: Antioxidant properties and phenolic profiles of four Chinese Za wines

The Change Rules of Physiochemical Indexes of Luzhou-Flavor Daqu Based on Continuous Flow Chemical Analyzer

Research on the Extraction Methods of Polyhydroxyalknoates and its Thermal Property

Study on Extraction and Detection of α-Androstenol in Truffle

Study on Liquor Wastewater Treated Process by Domesticated Activated Sludge to Produce Polyhydroxyalkonoates

Metabolic Control of Higher Alcohols Producing by Saccharomyces cerevisia in Mulberry Wine Brewing

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