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A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

International journal of food microbiology, 2019-08, Vol.303, p.9-18

2019

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Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation

Food microbiology, 2022-12, Vol.108, p.104091-104091, Article 104091

2022

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Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry

Journal of Chromatography A, 2017-03, Vol.1487, p.218-226

2017

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Microbial succession and its effect on the formation of umami peptides during sufu fermentation

Frontiers in microbiology, 2023-04, Vol.14, p.1181588-1181588

2023

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Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing

Journal of cereal science, 2020-01, Vol.91, p.102855, Article 102855

2020

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Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation

Journal of functional foods, 2023-09, Vol.108, p.105722, Article 105722

2023

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Structural Characterization of Peptides From Huangjiu and Their Regulation of Hepatic Steatosis and Gut Microbiota Dysbiosis in Hyperlipidemia Mice

Frontiers in pharmacology, 2021-06, Vol.12, p.689092-689092

2021

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Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)

Foods, 2023-09, Vol.12 (18), p.3398

2023

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Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review

Bioresources and bioprocessing, 2023-11, Vol.10 (1), p.82-82, Article 82

2023

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Enzyme Production Potential of Penicillium oxalicum M1816 and Its Application in Ferulic Acid Production

Foods, 2021-10, Vol.10 (11), p.2577

2021

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Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning

Foods, 2023-02, Vol.12 (4), p.906

2023

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Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury

Foods, 2022-05, Vol.11 (11), p.1537

2022

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Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

Foods, 2023-03, Vol.12 (7), p.1455

2023

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Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations

NPJ biofilms and microbiomes, 2023-09, Vol.9 (1), p.65-65, Article 65

2023

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A genome-wide loss-of-function screening method for minimizing false-negatives caused by functional redundancy

Cell research, 2016-09, Vol.26 (9), p.1067-1070

2016

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Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction

European food research & technology, 2014-07, Vol.239 (1), p.31-40

2014

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Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production

Food chemistry, 2021-08, Vol.354, p.129503-129503, Article 129503

2021

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Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Food research international, 2020-10, Vol.136, p.109434-109434, Article 109434

2020

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Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu

Food science & technology, 2022-11, Vol.169, p.113963, Article 113963

2022

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Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu

Food research international, 2022-11, Vol.161, p.111763-111763, Article 111763

2022

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Structural elucidation of a highly branched α-D-glucan from Huangjiu and its hepatoprotective activity via gut microbiome regulation and intestinal barrier repairment

Carbohydrate polymers, 2024-01, Vol.324, p.121423-121423, Article 121423

2024

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Artificial intelligence-based approaches for traditional fermented alcoholic beverages' development: review and prospect

Critical reviews in food science and nutrition, 2024, Vol.64 (10), p.2879-2889

2024

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Alleviation of loperamide‐induced constipation with sticky rice fermented huangjiu by the regulation of serum neurotransmitters and gut microbiota

Journal of the science of food and agriculture, 2023-01, Vol.103 (2), p.692-704

2023

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Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage

Food research international, 2024-02, Vol.178, p.113948-113948, Article 113948

2024

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Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu

Journal of food composition and analysis, 2024-03, Vol.127, p.105932, Article 105932

2024

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A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation

Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry

Microbial succession and its effect on the formation of umami peptides during sufu fermentation

Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing

Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation

Structural Characterization of Peptides From Huangjiu and Their Regulation of Hepatic Steatosis and Gut Microbiota Dysbiosis in Hyperlipidemia Mice

Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)

Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review

Enzyme Production Potential of Penicillium oxalicum M1816 and Its Application in Ferulic Acid Production

Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning

Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury

Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations

A genome-wide loss-of-function screening method for minimizing false-negatives caused by functional redundancy

Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction

Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu

Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu

Structural elucidation of a highly branched α-D-glucan from Huangjiu and its hepatoprotective activity via gut microbiome regulation and intestinal barrier repairment

Artificial intelligence-based approaches for traditional fermented alcoholic beverages' development: review and prospect

Alleviation of loperamide‐induced constipation with sticky rice fermented huangjiu by the regulation of serum neurotransmitters and gut microbiota

Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage

Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu

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