Showing results (1-10 of 27) with videos related to
Sort By:
Pageof 3
Current Research in Microbial Sciences|November 10, 2025
Microbial function in food fermentations: Current research and future directionsJunlin Wei, Yongguang HuangFoods (Basel, Switzerland)|June 12, 2026
Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control NodesJiaxing Geng, Yongguang HuangFood Research International (Ottawa, Ont.)|May 13, 2025
Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methodsYou Luo, Ruling Tang, Yongguang HuangInternational Journal of Food Microbiology|April 18, 2026
Amino acids in yeast fermentation: A review of their roles from nutrients to modulatorsJunlin Wei, Panpan Xian, Yongguang HuangFrontiers in Nutrition|October 17, 2022
Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristicsXuefeng Guo, Yuxin Cheng, Yongguang HuangJournal of Microencapsulation|June 12, 2020
Encapsulation of tartary buckwheat flavonoids and application to yoghurtYali Sun, Wenmei Zhou, Yongguang HuangFood Chemistry: X|October 2, 2023
Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiotaDie Zhou, Jiang Zhong, Yongguang Huang, et al.Frontiers in Nutrition|January 23, 2023
Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasonsLamei Wang, Yuxin Cheng, Xiaoxia Hu, et al.Food Chemistry: X|May 27, 2024
The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasonsLijuan Lu, Qiancheng Zuo, Yuxin Cheng, et al.Food Chemistry: X|December 25, 2023
Identification of the chemical composition of distiller's grain polyphenols and their effects on the fecal microbial community structureJiang Zhong, Die Zhou, Penggang Hu, et al.Pageof 3