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Food Chemistry: X|December 25, 2023
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentationHuan Wang, Chunhong Sun, Shengzhi Yang, et al.
Journal of Industrial Microbiology & Biotechnology|June 27, 2016
Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletionYefu Chen, Weiwei Luo, Rui Gong, et al.
Chemical Communications (Cambridge, England)|May 28, 2025
Monoethanolamine and microalgae collaboration enhances carbon sequestration and accumulation of high-value eicosapentaenoic acidQingling Liu, Zhiyong Liu, Qian Shen, et al.
Journal of Agricultural and Food Chemistry|March 19, 2020
Biosynthetic Pathway for Ethyl Butyrate Production in Saccharomyces cerevisiaeYanrui Ma, Qingbo Deng, Yongjing Du, et al.
Food Chemistry|August 30, 2025
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular dockingYifan He, Yafeng Liu, Jiashuo Sun, et al.
Food Chemistry|April 7, 2020
Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeastNan Zheng, Sen Jiang, Yahui He, et al.
Biotechnology for Biofuels|March 28, 2014
Effect of the inactivation of lactate dehydrogenase, ethanol dehydrogenase, and phosphotransacetylase on 2,3-butanediol production in Klebsiella pneumoniae strainXuewu Guo, Chunhong Cao, Yazhou Wang, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile compositionLianqing Wang, Ping Tang, Qing Zhao, et al.
Food Chemistry: X|March 12, 2024
Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing BaijiuCailing Wang, Chenyao Li, Zhiqiang Bin, et al.
Applied Microbiology and Biotechnology|April 25, 2023
Oenological characteristics of two indigenous Starmerella bacillaris strains isolated from Chinese wine regionsRuirui Li, Yanjun Liu, Jia Zheng, et al.
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