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Foods (Basel, Switzerland)|December 11, 2022
Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma BaijiuQijie Guan, Lian-Jun Meng, Zilun Mei, et al.
Synthetic and Systems Biotechnology|January 6, 2025
Regulatory significance of terminator: A systematic approach for dissecting terminator-mediated enhancement of upstream mRNA stabilityJia-Wei Ren, Jin-Peng Zhang, Zi-Lun Mei, et al.
Food Research International (Ottawa, Ont.)|August 6, 2026
Integrating ecological networks and metagenomics to decipher core microbial drivers of organic acid metabolism during heaped fermentation of sauce-flavor BaijiuHong-Yan Zhang, Ting-Cai Huang, Li-Juan Chai, et al.
Frontiers in Nutrition|July 28, 2022
Dietary Goji Shapes the Gut Microbiota to Prevent the Liver Injury Induced by Acute Alcohol IntakeLin Guo, Qijie Guan, Wenhui Duan, et al.
Bioresource Technology|May 20, 2026
Concentration-dependent variation in carbon allocation and microbial assembly in chain elongation microbiota: Comparative effects of acetate, ethanol, and lactateYa-Ning Song, Li-Juan Chai, Ling Ao, et al.
Food Microbiology|July 9, 2026
Endogenous 6-phospho-β-glucosidase overexpression in Lactiplantibacillus plantarum modulates selective enrichment of bioactive and volatile metabolites in black tea extractYao-Zeng Zhang, Zhi-Peng Cheng, Pei-Yi Feng, et al.
Food Chemistry|June 26, 2024
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysisSheng-Bing Yang, Jun-Jie Fu, Jia-Huan He, et al.
Food Chemistry|March 29, 2026
Ratio limitation of burnt-bitter-aroma compounds in strong-aroma BaijiuQing-Ru Liu, Shun-Hua Zhang, Zheng-Juan Zhu, et al.
Food Research International (Ottawa, Ont.)|August 6, 2026
Cellar age reshapes Huangshui micro-ecosystem and metabolism to drive flavor formation in strong-aroma baijiuQiu-Ju Liu, Jun-Lan Mei, Xin Wen, et al.
Frontiers in Bioengineering and Biotechnology|July 31, 2025
Hyaluronidases improve the hyaluronic acid yield during the fermentation of Streptococcus zooepidemicusChuan-Li Kang, De-Qiang Zheng, Zhi-Yuan Yao, et al.
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