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Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/j.2050-0416.2007.tb00287.xopenalex-snapshot
Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods
inferredcites →https://doi.org/10.1002/j.2050-0416.2009.tb00385.xopenalex-snapshot
Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage
inferredcites →https://doi.org/10.1002/j.2050-0416.2010.tb00417.xopenalex-snapshot
The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine
inferredcites →https://doi.org/10.1002/jctb.1907openalex-snapshot
Protease production by Aspergillus oryzae in solid‐state fermentation using agroindustrial substrates
inferredcites →https://doi.org/10.1002/jib.13openalex-snapshot
Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions
inferredcites →https://doi.org/10.1002/jib.28openalex-snapshot
A comparative study on the fungal communities of wheat Qu for Qingshuang-type Chinese rice wine
inferredcites →https://doi.org/10.1002/jib.4openalex-snapshot
Analysis and comparison of bacterial communities in two types of ‘wheatQu’, the starter culture of Shaoxing rice wine, using nested PCR-DGGE
inferredcites →https://doi.org/10.1002/jsfa.9831openalex-snapshot
Mucor indicus and Rhizopus oryzae co‐culture to improve the flavor of Chinese turbid rice wine
inferredcites →https://doi.org/10.1016/j.apcbee.2012.06.011openalex-snapshot
Enzyme Production and Growth of Aspergillus oryzae S. on Soybean Koji Fermentation
inferredcites →https://doi.org/10.1016/j.ejbt.2019.12.002openalex-snapshot
Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine
inferredcites →https://doi.org/10.1016/j.foodchem.2008.09.070openalex-snapshot
Characterisation of acid protease expressed from Aspergillus oryzae MTCC 5341
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.139openalex-snapshot
Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate
inferredcites →https://doi.org/10.1016/j.foodcont.2011.11.019openalex-snapshot
Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis
inferredcites →https://doi.org/10.1016/j.foodcont.2012.05.011openalex-snapshot
Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region
inferredcites →https://doi.org/10.1016/j.foodres.2020.109062openalex-snapshot
Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu
inferredcites →https://doi.org/10.1016/j.heliyon.2020.e05668openalex-snapshot
Isolation, purification and characterization of cellulase produced by Aspergillus niger cultured on Arachis hypogaea shells
inferredcites →https://doi.org/10.1016/j.ifset.2005.04.007openalex-snapshot
Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.01.015openalex-snapshot
Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
inferredcites →https://doi.org/10.1016/j.lwt.2019.05.113openalex-snapshot
Effect of mixed moulds starters on volatile flavor compounds in rice wine
inferredcites →https://doi.org/10.1016/j.saa.2015.06.071openalex-snapshot
Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm
inferredcites →https://doi.org/10.1016/j.tifs.2019.08.002openalex-snapshot
Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature
inferredcites →https://doi.org/10.1021/ac60147a030openalex-snapshot
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
inferredcites →https://doi.org/10.1021/jf1017912openalex-snapshot
Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy
inferredcites →https://doi.org/10.1021/jf203274qopenalex-snapshot
Changes in the Content of Bioactive Polyphenolic Compounds of Olive Mill Wastewater by the Action of Exogenous Enzymes
inferredcites →https://doi.org/10.1021/jf800993eopenalex-snapshot
Analysis of Sugars in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy with Partial Least-Squares Regression
inferredcites →https://doi.org/10.1111/1750-3841.14768openalex-snapshot
Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites
inferredcites →https://doi.org/10.1111/ijfs.13743openalex-snapshot
Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine
inferredcites →https://doi.org/10.1263/jbb.100.168openalex-snapshot
Amylase production in solid state fermentation by the thermophilic fungus Thermomyces lanuginosus
inferredcites →https://doi.org/10.3389/fmicb.2016.00411openalex-snapshot
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
inferredcites →https://doi.org/10.6013/jbrewsocjapan1988.97.721openalex-snapshot
Effects of enzyme activity on the mycelial penetration of rice koji
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4753216openalex-extracted
Impact of the Addition of Polygonum Orientale L. Flowers on the Microbial Community of Xiaoqu and Volatile Compounds of Huangjiu in Fangxian, China
inferred← citeshttps://doi.org/10.2139/ssrn.4839304openalex-extracted
Effects of Polygonum Orientale L. Flower Addition on Microbial Diversity of Fangxian Xiaoqu and Volatile Compounds of Huangjiu (Chinese Rice Wine)
inferred← citeshttps://doi.org/10.1002/jsfa.12096openalex-snapshot
Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu
inferred← citeshttps://doi.org/10.1007/s10068-025-01829-8openalex-snapshot
Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China
inferred← citeshttps://doi.org/10.1016/j.fbio.2022.102342openalex-snapshot
Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102467openalex-snapshot
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.108049openalex-snapshot
Uncovering the differentiation mechanisms of wheat Qu under different processes based on Qu-omics: from metabolic phenotypes to mechanism analysis
inferred← citeshttps://doi.org/10.1016/j.fm.2025.104759openalex-snapshot
Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103849openalex-snapshot
Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110900openalex-snapshot
Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113144openalex-snapshot
Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115036openalex-snapshot
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2022.109889openalex-snapshot
Extracellular microbial proteases with specificity for plant proteins in food fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111801openalex-snapshot
Amino acids in yeast fermentation: A review of their roles from nutrients to modulators
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.107051openalex-snapshot
Optimizing Huangjiu fermentation for enhanced aroma: Insights into Saccharomyces cerevisiae jiangnan1# strain
inferred← citeshttps://doi.org/10.1016/j.jff.2026.107444openalex-snapshot
Bioactive composition and pharmacology of red wine, beer, and Huangjiu (Chinese rice wine): a review
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114619openalex-snapshot
Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114748openalex-snapshot
Enhancement of the aromatic alcohols and health properties of Chinese rice wine by using a potentially probiotic Saccharomyces cerevisiae BR14
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.117255openalex-snapshot
Fermentation of buckwheat rice wine based on a new mixed Jiuqu and its quality evaluation
inferred← citeshttps://doi.org/10.1016/j.trac.2025.118359openalex-snapshot
The role of fungal proteases in bioactive peptide production and analytical approaches for tracking their activity
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c02588openalex-snapshot
Metabolomics and Spatial Distribution Analysis in Characterizing Rice Varieties for Huangjiu
inferred← citeshttps://doi.org/10.1021/acsomega.3c04732openalex-snapshot
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
inferred← citeshttps://doi.org/10.1049/bsb2.70018openalex-snapshot
Preparation and Transdermal Mechanism of Juanbi Decoction‐Medicated Moxa Sticks for Joint Diseases
inferred← citeshttps://doi.org/10.1080/10408398.2025.2560680openalex-snapshot
Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications
inferred← citeshttps://doi.org/10.1155/2024/5566466openalex-snapshot
Influence of the Residual Mature Qu’s Bacterial Community Structure on Box Wheat Qu–Making Process for Shaoxing Rice Wine (Huangjiu)
inferred← citeshttps://doi.org/10.2139/ssrn.6890577openalex-snapshot
Sequential fermentation with Saccharomyces cerevisiae, Levilactobacillus brevis and Acetobacter pasteurianus for GABA-enriched low-alcohol functional beverages: Optimization and synergistic formation mechanism of GABA
inferred← citeshttps://doi.org/10.26599/fshw.2024.9250445openalex-snapshot
Integrated multi-omics analysis unveils metabolites-mediated microbial interactions: dynamic regulation and metabolic division of A. flavus SU-16 and S. cerevisiae HJ during co-fermentation
inferred← citeshttps://doi.org/10.3389/fmicb.2026.1869908openalex-snapshot
Microbial architecture and metabolic profiles in Xiaoqu: insights into traditional glutinous rice wine fermentation
inferred← citeshttps://doi.org/10.3390/fermentation10010040openalex-snapshot
Advancements and Future Directions in Yellow Rice Wine Production Research
inferred← citeshttps://doi.org/10.3390/fermentation8120754openalex-snapshot
Analysis of the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China
inferred← citeshttps://doi.org/10.3390/foods12020304openalex-snapshot
Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity
inferred← citeshttps://doi.org/10.3390/foods13142193openalex-snapshot
Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine
inferred← citeshttps://doi.org/10.3390/foods14020312openalex-snapshot
Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds
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