On the public citation graph
Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics
0 signed · 137 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ffj.1621openalex-snapshot
Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry
inferredcites →https://doi.org/10.1002/ffj.3304openalex-snapshot
Characterization of different aroma‐types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation
inferredcites →https://doi.org/10.1002/j.2050-0416.2007.tb00290.xopenalex-snapshot
Determination of the Principal Volatile Compounds of Turkish Raki
inferredcites →https://doi.org/10.1002/j.2050-0416.2011.tb00449.xopenalex-snapshot
Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source
inferredcites →https://doi.org/10.1002/jsfa.4294openalex-snapshot
Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry
inferredcites →https://doi.org/10.1016/j.chroma.2004.07.087openalex-snapshot
Determination of anthocyanins in wine by direct injection liquid chromatography–diode array detection–mass spectrometry and classification of wines using discriminant analysis
inferredcites →https://doi.org/10.1016/j.electacta.2007.07.058openalex-snapshot
Cluster and discriminant analysis of electrochemical noise data
inferredcites →https://doi.org/10.1016/j.foodchem.2009.06.047openalex-snapshot
Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates
inferredcites →https://doi.org/10.1016/j.foodchem.2011.05.008openalex-snapshot
Identification of metabolic content of selected Amarone wine
inferredcites →https://doi.org/10.1016/j.foodchem.2012.06.010openalex-snapshot
Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis
inferredcites →https://doi.org/10.1016/j.foodchem.2013.02.051openalex-snapshot
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison
inferredcites →https://doi.org/10.1016/j.foodchem.2014.07.150openalex-snapshot
Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre
inferredcites →https://doi.org/10.1016/j.foodcont.2004.01.005openalex-snapshot
Differences in concentration of principal volatile constituents in traditional Greek distillates
inferredcites →https://doi.org/10.1016/j.foodcont.2004.04.003openalex-snapshot
Volatile composition of traditional and industrial Orujo spirits
inferredcites →https://doi.org/10.1016/j.foodcont.2010.03.008openalex-snapshot
Fast determination of principal volatile compounds in distilled spirits
inferredcites →https://doi.org/10.1016/j.foodres.2013.12.011openalex-snapshot
Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features
inferredcites →https://doi.org/10.1016/j.jchromb.2013.11.032openalex-snapshot
Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose
inferredcites →https://doi.org/10.1016/j.lwt.2014.08.041openalex-snapshot
Qualification and quantisation of processed strawberry juice based on electronic nose and tongue
inferredcites →https://doi.org/10.1016/j.lwt.2015.10.024openalex-snapshot
Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
inferredcites →https://doi.org/10.1016/s0021-9673(04)01291-9openalex-snapshot
Determination of anthocyanins in wine by direct injection liquid chromatography–diode array detection–mass spectrometry and classification of wines using discriminant analysis
inferredcites →https://doi.org/10.1021/jf051011kopenalex-snapshot
Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors
inferredcites →https://doi.org/10.1021/jf052635topenalex-snapshot
Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis
inferredcites →https://doi.org/10.1021/jf501214copenalex-snapshot
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
inferredcites →https://doi.org/10.1021/jf506238fopenalex-snapshot
Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
inferredcites →https://doi.org/10.1038/srep09553openalex-snapshot
Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry
inferredcites →https://doi.org/10.1038/srep30273openalex-snapshot
Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis
inferredcites →https://doi.org/10.1039/c4ay02580fopenalex-snapshot
Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS
inferredcites →https://doi.org/10.1080/10942912.2012.678536openalex-snapshot
Variations in Physicochemical Properties of Chinese Fenjiu During Storage and High-Gravity Technology of Liquor Aging
inferredcites →https://doi.org/10.1080/10942912.2015.1064442openalex-snapshot
Identification and Aroma Impact of Volatile Terpenes in Moutai Liquor
inferredcites →https://doi.org/10.1111/1750-3841.13072openalex-snapshot
Changes in Volatile Compounds of Chinese Luzhou ‐Flavor Liquor during the Fermentation and Distillation Process
inferredcites →https://doi.org/10.1111/lam.12087openalex-snapshot
Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation
inferredcites →https://doi.org/10.1177/108201320000600403openalex-snapshot
Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva
inferredcites →https://doi.org/10.5344/ajev.1998.49.1.56openalex-snapshot
Relationships Between Storage Conditions of Grape Pomace and Volatile Composition of Spirits Obtained Therefrom
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.4644114openalex-extracted
Chemometrics Combined with Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry for the Identification of Baijiu Vintage
inferred← citeshttps://doi.org/10.1002/fsn3.2872openalex-snapshot
The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production
inferred← citeshttps://doi.org/10.1002/jib.552openalex-snapshot
Yeasts and their importance to the flavour of traditional Chinese liquor: a review
inferred← citeshttps://doi.org/10.1002/jsfa.9923openalex-snapshot
Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics
inferred← citeshttps://doi.org/10.1007/s00216-022-04132-1openalex-snapshot
Highly sensitive analysis of low-molecular-mass aldehydes in beverages using a hydroxylamine reagent by high-performance liquid chromatography with fluorescence detection
inferred← citeshttps://doi.org/10.1007/s11801-018-8123-9openalex-snapshot
Determination of Luzhou-flavor liquor ages by three-dimensional fluorescence spectroscopy combined with NMF
inferred← citeshttps://doi.org/10.1016/j.chempr.2017.04.008openalex-snapshot
A Hypothesis-Free Sensor Array Discriminates Whiskies for Brand, Age, and Taste
inferred← citeshttps://doi.org/10.1016/j.chroma.2020.461774openalex-snapshot
Comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.103045openalex-snapshot
Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106028openalex-snapshot
Effect of tannin extracts and hydrolysates from sorghum brans on Baijiu quality and in-vitro antioxidant activity
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106990openalex-snapshot
The rate of change in temperature and humidity during the temperature increase period determines the microbial community structure and function of Medium-high temperature Daqu
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101716openalex-snapshot
Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102193openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102349openalex-snapshot
Analysis of aroma component changes and identification of irradiation markers in Luzhou-flavor liquor within one year after electron beam irradiation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125898openalex-snapshot
Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.126308openalex-snapshot
Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128002openalex-snapshot
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128705openalex-snapshot
Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129937openalex-snapshot
Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137197openalex-snapshot
Gold nanobipyramid colorimetric sensing array for the differentiation of strong aroma-type baijiu with different geographical origins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.138274openalex-snapshot
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138690openalex-snapshot
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138995openalex-snapshot
Nanotechnology-based optical sensors for Baijiu quality and safety control
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140186openalex-snapshot
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.145638openalex-snapshot
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.110955openalex-snapshot
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112594openalex-snapshot
Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113196openalex-snapshot
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115600openalex-snapshot
Trends in pretreatment and determination methods for furfurals in foods: Update since 2017
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119734openalex-snapshot
Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation
inferred← citeshttps://doi.org/10.1016/j.fshw.2022.07.009openalex-snapshot
Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e36871openalex-snapshot
A two-step framework integrating lasso and Relaxed Lasso for resolving multidimensional collinearity in Chinese baijiu aging research
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2018.09.173openalex-snapshot
Characterization of a fungal thermostable endoglucanase from Chinese Nong-flavor daqu by metatranscriptomic method
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2025.101224openalex-snapshot
Exploring the aromatic and sensory qualities of traditional and genipap meads: insights from Brazilian ingredients and consumer preferences
inferred← citeshttps://doi.org/10.1016/j.jbiosc.2023.12.014openalex-snapshot
Insight investigation into the response pattern of microbial assembly succession and volatile profiles during the brewing of sauce-flavor baijiu based on bioaugmentation
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2023.05.004openalex-snapshot
Optical sensor array for the discrimination of liquors
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.01.053openalex-snapshot
Evaluation of using high-pressure homogenization technology in enhancing the aroma synthesis of sorghum spirits
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.110913openalex-snapshot
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114446openalex-snapshot
An electric-field instrument for accelerated aging to improve flavor of Chinese Baijiu
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114915openalex-snapshot
Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116901openalex-snapshot
Combined analysis of transcriptome and metabolome reveals the effects of novel aroma-producing Naumovozyma castellii on Feng-flavor Baijiu
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116913openalex-snapshot
Differential analysis of stable isotopes and volatile flavor substances in jiangxiangxing baijiu from two different processes
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117355openalex-snapshot
Effect of compound aging treatment on the quality of Nongxiangxing Baijiu
inferred← citeshttps://doi.org/10.1016/j.microc.2021.106277openalex-snapshot
Novel colorimetric sensor array for identification of baijiu using color reactions of flavor compounds
inferred← citeshttps://doi.org/10.1016/j.mimet.2022.106559openalex-snapshot
A new method for screening and culture of Clostridium from pit mud under non-anaerobic conditions
inferred← citeshttps://doi.org/10.1016/j.saa.2021.119513openalex-snapshot
Four-channel fluorescent sensor array based on various functionalized CdTe quantum dots for the discrimination of Chinese baijiu
inferred← citeshttps://doi.org/10.1016/j.saa.2022.121273openalex-snapshot
A novel dual-channel fluorescence sensor array based on the reaction of o-phenylenediamine/3,4-diaminotoluene and pyrocatechol for Baijiu discrimination
inferred← citeshttps://doi.org/10.1016/j.snb.2020.128256openalex-snapshot
Colorimetric sensor array based on silver deposition of gold nanorods for discrimination of Chinese white spirits
inferred← citeshttps://doi.org/10.1016/j.snb.2020.128260openalex-snapshot
Development of a triple channel colorimetric paper sensor array based on quantum dots: A robust tool for process monitoring and quality control of basic liquors of Baijiu
inferred← citeshttps://doi.org/10.1016/j.trac.2023.117105openalex-snapshot
Pattern recognition techniques in food quality and authenticity: A guide on how to process multivariate data in food analysis
inferred← citeshttps://doi.org/10.1021/acs.jafc.6c08828openalex-snapshot
Identification of Key Aging-Related Aroma Compounds in Sesame-Flavor Baijiu via Chemometrics and Molecular Docking: Insights into Flavor Formation Mechanisms
inferred← citeshttps://doi.org/10.1021/acsomega.0c02090openalex-snapshot
Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit
inferred← citeshttps://doi.org/10.1021/acsomega.1c01953openalex-snapshot
Photoluminescent Recognition of Strong Alcoholic Beverages with Carbon Nanoparticles
inferred← citeshttps://doi.org/10.1021/acssensors.7b00709openalex-snapshot
A Hand-Held Optoelectronic Nose for the Identification of Liquors
inferred← citeshttps://doi.org/10.1038/s41598-017-06958-7openalex-snapshot
Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose
inferred← citeshttps://doi.org/10.1038/s41598-017-14968-8openalex-snapshot
New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter
inferred← citeshttps://doi.org/10.1038/s41598-017-17549-xopenalex-snapshot
Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor
inferred← citeshttps://doi.org/10.1038/s41598-022-21234-zopenalex-snapshot
Colorimetric sensor arrays for the differentiation of baijiu based on amino-acid-modified gold nanoparticles
inferred← citeshttps://doi.org/10.1038/s41598-026-44158-4openalex-snapshot
Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes
inferred← citeshttps://doi.org/10.1051/e3sconf/202123302043openalex-snapshot
Study on aging parameters and effect of rice wine based on aging device
inferred← citeshttps://doi.org/10.1080/10942912.2022.2082468openalex-snapshot
Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review
inferred← citeshttps://doi.org/10.1109/icassp49660.2025.10888552openalex-snapshot
Exploring Spectral Signatures of Chinese liquor using Machine Learning and SHapley Additive exPlanations
inferred← citeshttps://doi.org/10.1111/1541-4337.13080openalex-snapshot
Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques
inferred← citeshttps://doi.org/10.1111/1750-3841.15692openalex-snapshot
Differentiation and classification of Chinese Luzhou‐flavor liquors with different geographical origins based on fingerprint and chemometric analysis
inferred← citeshttps://doi.org/10.1111/1750-3841.15738openalex-snapshot
Dielectric spectroscopy of Baijiu over 2–20 GHz using an open‐ended coaxial probe
inferred← citeshttps://doi.org/10.1111/1750-3841.15766openalex-snapshot
Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu
inferred← citeshttps://doi.org/10.1111/1750-3841.16047openalex-snapshot
Comprehensive two‐dimensional gas chromatography mass spectrometry‐based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages
inferred← citeshttps://doi.org/10.1111/ijfs.14835openalex-snapshot
Acceleration of the ageing process in mei ( Prunus mume Siebold) liqueur by high hydrostatic pressure treatment
inferred← citeshttps://doi.org/10.1111/ijfs.15047openalex-snapshot
Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu
inferred← citeshttps://doi.org/10.1111/jfpp.17146openalex-snapshot
The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu
inferred← citeshttps://doi.org/10.1155/2022/4614330openalex-snapshot
Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis
inferred← citeshttps://doi.org/10.1186/s12934-018-0878-yopenalex-snapshot
Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter
inferred← citeshttps://doi.org/10.1186/s13765-025-01020-xopenalex-snapshot
Characterization of the volatile profiles in Korean rice-matured spirits and premium whiskies using HS-SPME-Arrow-GC/MS
inferred← citeshttps://doi.org/10.1186/s40538-026-00940-0openalex-snapshot
Effect of aging process on the structural features and immunomodulatory activity of Artemisia argyi polysaccharides
inferred← citeshttps://doi.org/10.1186/s43014-021-00075-9openalex-snapshot
Production of fermented tea petal decoction with insights into in vitro biochemical tests, antioxidant assay and GC-MS analysis
inferred← citeshttps://doi.org/10.13031/trans.13805openalex-snapshot
Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice
inferred← citeshttps://doi.org/10.1364/ao.424015openalex-snapshot
Flavor classification and year prediction of Chinese Baijiu by time-resolved fluorescence
inferred← citeshttps://doi.org/10.1371/journal.pone.0319616openalex-snapshot
Screening and identification of strains for high quality and antioxidant activity of Baijiu from strong-flavor Daqu and analysis of microbial synergistic effects
inferred← citeshttps://doi.org/10.18178/joaat.9.1.9-13openalex-snapshot
Effect of Electron Beam Radiation on Main Aroma Components of Chinese Baijiu
inferred← citeshttps://doi.org/10.21203/rs.3.rs-8976120/v1openalex-snapshot
Aging-induced evolution in rice-flavored Baijiu: analysis of non-volatile organic compounds, volatile organic compounds multispectral characteristics, and viscosity
inferred← citeshttps://doi.org/10.2139/ssrn.4888289openalex-snapshot
Differential Analysis of Stable Isotopes and Volatile Flavor Substances in Jiangxiangxing Baijiu from Different Processes
inferred← citeshttps://doi.org/10.21603/2308-4057-2021-2-244-253openalex-snapshot
Effect of organic compounds on cognac sensory profile
inferred← citeshttps://doi.org/10.33073/pjm-2020-018openalex-snapshot
Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu
inferred← citeshttps://doi.org/10.3389/fbioe.2022.1093755openalex-snapshot
Application of yeast in plant-derived aroma formation from cigar filler leaves
inferred← citeshttps://doi.org/10.3389/fmicb.2017.01747openalex-snapshot
Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter
inferred← citeshttps://doi.org/10.3389/fmicb.2017.02609openalex-snapshot
Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation
inferred← citeshttps://doi.org/10.3389/fmicb.2022.919044openalex-snapshot
Chinese Baijiu: The Perfect Works of Microorganisms
inferred← citeshttps://doi.org/10.3389/fmicb.2024.1390899openalex-snapshot
Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu
inferred← citeshttps://doi.org/10.3390/app11083691openalex-snapshot
Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
inferred← citeshttps://doi.org/10.3390/beverages11020043openalex-snapshot
Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”
inferred← citeshttps://doi.org/10.3390/fermentation9080772openalex-snapshot
Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits
inferred← citeshttps://doi.org/10.3390/foods10112888openalex-snapshot
Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)
inferred← citeshttps://doi.org/10.3390/foods11233916openalex-snapshot
Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu
inferred← citeshttps://doi.org/10.3390/foods12071508openalex-snapshot
A Machine Learning Method for the Quality Detection of Base Liquor and Commercial Liquor Using Multidimensional Signals from an Electronic Nose
inferred← citeshttps://doi.org/10.3390/foods12132579openalex-snapshot
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes
inferred← citeshttps://doi.org/10.3390/foods15010017openalex-snapshot
Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation
inferred← citeshttps://doi.org/10.3390/foods8120662openalex-snapshot
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips
inferred← citeshttps://doi.org/10.3390/metabo9010002openalex-snapshot
Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics
inferred← citeshttps://doi.org/10.3390/molecules28031273openalex-snapshot
Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
inferred← citeshttps://doi.org/10.3390/pr8081000openalex-snapshot
Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine
inferred← citeshttps://doi.org/10.3390/s22041654openalex-snapshot
Near-Infrared Spectral Characteristic Extraction and Qualitative Analysis Method for Complex Multi-Component Mixtures Based on TRPCA-SVM
inferred← citeshttps://doi.org/10.47745/ausal-2024-0002openalex-snapshot
Zooming into CTC black-tea wine metabolites: A GC-MS-based study
inferred← citeshttps://doi.org/10.61855/jds0201.03openalex-snapshot
Microfluidics and the Spirits Industry: A Review
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.