Showing results (181-190 of 192) with videos related to

Sort By:
Pageof 20
Food Research International (Ottawa, Ont.)|April 22, 2023
Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese BaijiuQing-Ru Liu, Xiao-Juan Zhang, Lei Zheng, et al.
Food Microbiology|April 10, 2026
Microbial and environmental determinants of 1-propanol biosynthesis in Jiang-flavor Baijiu fermentationWei-Tao Zhai, Han Zhao, Li-Juan Chai, et al.
Food Chemistry|June 4, 2026
Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impactYu-Jie Li, Xiao-Juan Zhang, Lan Wu, et al.
Food Chemistry: X|February 5, 2025
Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glassShi-Yi Wang, Chen Li, Yu-Jie Li, et al.
International Journal of Food Microbiology|August 21, 2025
Unraveling Qu-aroma variation between inner and outer layers of medium-temperature Daqu: A multi-omics and sensory approachSheng-Bing Yang, Zhen-Ming Lu, Han-Jun Shen, et al.
Talanta|December 12, 2025
In-situ single-cell Raman spectroscopy profiling of fifteen food yeast species: Integrated viability monitoring, identification and enumerationLei Xu, Tian-Tian Meng, Shuang-Quan Wu, et al.
International Journal of Systematic and Evolutionary Microbiology|November 2, 2023
Solibacillus daqui sp. nov., isolated from high-temperature DaquYuan Liang, Wei Shi, Lin-Huan Wu, et al.
Food Research International (Ottawa, Ont.)|January 8, 2025
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic functionZheng-Pei Chen, Qian Cao, Tian-Tian Meng, et al.
NPJ Science of Food|March 12, 2026
Metabolomic profiling of goji fermentation: enhancing functional metabolites with high-glucose-adaptive LABCong-Rong Shi, Xiao-Juan Zhang, Han Xie, et al.
Food Chemistry|January 1, 2026
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma BaijiuQing-Ru Liu, Shun-Hua Zhang, Xiao-Juan Zhang, et al.
Pageof 20