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Food Chemistry|March 5, 2026
Revealing the key flavor components of Pixian Doubanjiang by molecular sensory science and flavor omics approaches and the interactions among flavor substances by quantum chemistry calculationZhiluo Que, Ling Ao, Jianping Yang, et al.
Food Research International (Ottawa, Ont.)|March 22, 2024
Revealing the influence of exogenously inoculated Bacillus spp. on the microbiota and metabolic potential of medium-temperature Daqu: A meta-omics analysisHui Qin, Suyi Zhang, Chao Wang, et al.
Food Chemistry|October 2, 2022
Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomicsYu Mu, Jun Huang, Rongqing Zhou, et al.
Foods (Basel, Switzerland)|July 14, 2023
Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing PatternsPing Huang, Yao Jin, Mingming Liu, et al.
Food Chemistry|September 14, 2025
Metaproteomic analysis unravels the heterogeneity of protein profiles and enzyme functions in Banpei produced by different starter culturesHuan Yang, Shangjie Yao, Ling Ao, et al.
Foods (Basel, Switzerland)|January 21, 2023
Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains SpecificityQiuxiang Tang, Xiaoru Chen, Jun Huang, et al.
Applied Microbiology and Biotechnology|September 2, 2024
Roles of cigar microbes in flavor formation during roasted-rice leachate fermentationXin Fang, Yanqing Qin, Tiantian Liu, et al.
Foods (Basel, Switzerland)|June 19, 2024
Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented GrainsYingdong Wan, Jun Huang, Qiuxiang Tang, et al.
Bioresource Technology|July 31, 2026
Deep neural network-based prediction of sauce-flavor Baijiu fermentation process and regulation of flavor compound synthesisShiyuan Ma, Wei Cheng, Zhongfu Duan, et al.
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