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Journal of Agricultural and Food Chemistry|June 11, 2019
6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese BaijiuTengfei Zhao, Derang Ni, Guangyuan Hu, et al.
Molecules (Basel, Switzerland)|August 27, 2021
Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass SpectrometryShuang Chen, Li Wang, Derang Ni, et al.
Food Chemistry: X|March 3, 2025
Characterizing the microbial community constructure and the metabolites among different colour Moutai DaquChao Chen, Derang Ni, Yubo Yang, et al.
Foods (Basel, Switzerland)|June 27, 2024
Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor ProcessingDerang Ni, Chao Chen, Yubo Yang, et al.
Food Chemistry: X|May 21, 2026
Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing BaijiuBohan Zhang, Yubo Yang, Derang Ni, et al.
Foods (Basel, Switzerland)|April 23, 2022
Interrelating Grain Hardness Index of Wheat with Physicochemical and Structural Properties of Starch Extracted TherefromDerang Ni, Fan Yang, Lin Lin, et al.
Food Chemistry: X|July 31, 2025
The multi-scale structures and physicochemical properties changes of wheat starch during high-temperature Daqu preparation processYang Xu, Bohan Zhang, Derang Ni, et al.
Food Chemistry: X|June 24, 2024
Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomicDerang Ni, Shuifang Mao, Yubo Yang, et al.
Foods (Basel, Switzerland)|September 9, 2023
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A ReviewFan Yang, Chao Chen, Derang Ni, et al.
Food Chemistry|October 9, 2025
Impact of high-temperature daqu production on the starch structure of three wheat varieties with different granule size distributionDerang Ni, Huabin Tu, Fan Yang, et al.
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