eArticles

1 . Academic Journal

Time series comparative genomics analysis reveals the adaptive evolution of caproic acid-producing bacteria to the long-term liquor brewing environment

저자: by Li, Gan-Lin; Mei, Jun-Lan; Chai, Li-Juan; Zhong, Xiao-Zhong; Song, Ya-Ning, et al.
소스: In Food Bioscience June 2025 68

7 . Academic Journal

Investigation on quality discrepancies of Soy Sauce Aroma Baijiu: Flavor chemical characteristics in single-source and cross-source samples

저자: by Li, Chen; Zhang, Xiao-Juan; Wang, Shi-Yi; Lu, Zhen-Ming; Chai, Li-Juan, et al.
소스: In Food Control September 2025 175

7 . Academic Journal

Lactic acid bacteria-mediated transformation of black tea extract: Insights into metabolite profile and sensory characteristics

저자: by Cheng, Zhi-Peng; Zhang, Yao-Zeng; Guan, Zhong-Zheng; Liu, Rui-shan; Lu, Zhen-Ming, et al.
소스: In Food Bioscience April 2025 66

7 . Academic Journal

Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect

저자: by Liu, Xu; Fu, Jun-Jie; Shen, Han-Jun; Chai, Li-Juan; Zhang, Xiao-Juan, et al.
소스: In Process Biochemistry March 2025 150:68-79

7 . Academic Journal

Mechanical constitutive behavior and microstructure evolution of high ductility concrete rapid repair material at different curing ages

저자: by Chai, Li-Juan; Yue, Zhong-Hua; Guo, Li-Ping; Huang, Yu-Qing; Chen, Bo.
소스: In Construction and Building Materials 10 January 2025 458

7 . Academic Journal

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 glass

저자: by Wang, Shi-Yi; Li, Chen; Li, Yu-Jie; Liu, Guang-Qian; Lu, Zhen-Ming, et al.
소스: In Food Chemistry: X January 2025 25

7 . Academic Journal

Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds

저자: by Zhao, Han; Chai, Li-Juan; Zhang, Wei; Zhang, Xiao-Juan; Lu, Zhen-Ming, et al.
소스: In Food Chemistry: X January 2025 25

7 . Academic Journal

Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function

저자: by Chen, Zheng-Pei; Cao, Qian; Meng, Tian-Tian; Shi, Wei; Zhang, Xiao-Juan, et al.
소스: In Food Research International January 2025 200

7 . Academic Journal

Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics

저자: by Chai, Li-Juan; Zhang, Jing-Yi; Gao, Tao; Zhang, Long-Yun; Zhang, Xiao-Juan, et al.
소스: In Food Bioscience December 2024 62

7 . Academic Journal

Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation

저자: by He, Yang-Xue; Shi, Wei; Huang, Ting-Cai; Mei, Jun-Lan; Lu, Zhen-Ming, et al.
소스: In LWT 1 December 2024 213

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