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Research progress of trace components in sesame-aroma type of baijiu

Food research international, 2020-11, Vol.137, p.109695-109695, Article 109695

2020

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Research Progress on the Profile of Trace Components in Baijiu

Food reviews international, 2023-04, Vol.39 (3), p.1666-1693

2023

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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Food research international, 2018-03, Vol.105, p.616-627

2018

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Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

RSC advances, 2017-01, Vol.7 (73), p.46395-4645

2017

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HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Foods, 2022-01, Vol.11 (1), p.116

2022

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Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Food science & nutrition, 2019-07, Vol.7 (7), p.2391-2403

2019

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Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

International journal of food properties, 2023-12, Vol.26 (2), p.3445-3464

2023

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“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Foods, 2022-09, Vol.11 (19), p.2959

2022

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Extraction, Identification, and In Vitro Anti-Inflammatory Activity of Feruloylated Oligosaccharides from Baijiu Distillers' Grains

Foods, 2024-04, Vol.13 (8), p.1283

2024

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Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Foods, 2022-03, Vol.11 (7), p.998

2022

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Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Foods, 2023-03, Vol.12 (6), p.1267

2023

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Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

Foods, 2023-08, Vol.12 (16), p.3087

2023

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Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

Journal of food composition and analysis, 2022-06, Vol.109, p.104499, Article 104499

2022

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Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

Food chemistry, 2023-11, Vol.426, p.136576-136576, Article 136576

2023

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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

Food chemistry, 2024-09, Vol.451, p.138767-138767, Article 138767

2024

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Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions

Journal of the science of food and agriculture, 2024-03, Vol.104 (5), p.3080-3089

2024

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Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis

Journal of agricultural and food chemistry, 2021-09, Vol.69 (38), p.11361-11371

2021

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Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Journal of the science of food and agriculture, 2023-11, Vol.103 (14), p.6920-6928

2023

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Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability

Food chemistry, 2022-11, Vol.395, p.133551-133551, Article 133551

2022

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Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Journal of food science, 2019-07, Vol.84 (7), p.1920-1928

2019

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Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis

Food chemistry, 2024-01, Vol.430, p.137052-137052, Article 137052

2024

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Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu

Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7434-7444

2023

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Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste

Journal of agricultural and food chemistry, 2024-07, Vol.72 (26), p.14851

2024

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Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides

Food science & technology, 2024-01, Vol.192, p.115732, Article 115732

2024

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Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu – A research on the methional during the stacking fermentation stage of jiupei

Food chemistry, 2023-11, Vol.426, p.136521-136521, Article 136521

2023

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Research progress of trace components in sesame-aroma type of baijiu

Research Progress on the Profile of Trace Components in Baijiu

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Extraction, Identification, and In Vitro Anti-Inflammatory Activity of Feruloylated Oligosaccharides from Baijiu Distillers' Grains

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

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

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions

Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis

Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu

Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste

Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu – A research on the methional during the stacking fermentation stage of jiupei

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