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Effects of Polygonum Orientale L. Flower Addition on Microbial Diversity of Fangxian Xiaoqu and Volatile Compounds of Huangjiu (Chinese Rice Wine)

https://doi.org/10.2139/ssrn.4839304
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inferredcites →https://doi.org/10.1002/fsn3.2369openalex-extracted
Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation
inferredcites →https://doi.org/10.1002/jsfa.10405openalex-extracted
Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters)
inferredcites →https://doi.org/10.1002/jsfa.11127openalex-extracted
Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation
inferredcites →https://doi.org/10.1002/jsfa.12487openalex-extracted
The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao
inferredcites →https://doi.org/10.1007/s00044-019-02312-wopenalex-extracted
Isolation of phenylpropanoid sucrose esters from the roots of Persicaria orientalis and their potential as inhibitors of melanogenesis
inferredcites →https://doi.org/10.1007/s00217-021-03743-9openalex-extracted
Saccharomycopsis fibuligera in liquor production: A review
inferredcites →https://doi.org/10.1007/s00253-022-12291-5openalex-extracted
Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
inferredcites →https://doi.org/10.1007/s00449-019-02279-3openalex-extracted
Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2
inferredcites →https://doi.org/10.1016/j.cofs.2021.02.017openalex-extracted
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects
inferredcites →https://doi.org/10.1016/j.crfs.2022.08.020openalex-extracted
Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine
inferredcites →https://doi.org/10.1016/j.crfs.2023.100460openalex-extracted
Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics
inferredcites →https://doi.org/10.1016/j.foodchem.2019.03.071openalex-extracted
Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136742openalex-extracted
Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu
inferredcites →https://doi.org/10.1016/j.foodres.2020.109062openalex-extracted
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.foodres.2020.109425openalex-extracted
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor
inferredcites →https://doi.org/10.1016/j.jep.2019.112407openalex-extracted
Traditional uses, phytochemistry, and pharmacology of Persicaria orientalis (L.) Spach - A review
inferredcites →https://doi.org/10.1016/j.jep.2020.113521openalex-extracted
A review of the traditional uses, phytochemistry, pharmacology and quality control of the ethnic medicinal plant Persicaria orientalis (L.) Spach in China
inferredcites →https://doi.org/10.1016/j.lwt.2020.110575openalex-extracted
Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
inferredcites →https://doi.org/10.1016/j.lwt.2021.111540openalex-extracted
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
inferredcites →https://doi.org/10.1016/j.lwt.2022.114285openalex-extracted
Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.lwt.2023.114444openalex-extracted
Effect of ADH7 gene loss on fusel oil metabolism of Saccharomyces cerevisiae for Huangjiu fermentation
inferredcites →https://doi.org/10.1111/1541-4337.13025openalex-extracted
Integrated multi‐omics approaches to understand microbiome assembly in Jiuqu , a mixed‐culture starter
inferredcites →https://doi.org/10.1111/1750-3841.15421openalex-extracted
Quantitative structure‐activity relationships (QSAR) of aroma compounds in different aged Huangjiu
inferredcites →https://doi.org/10.3389/fmicb.2018.01053openalex-extracted
Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing
inferredcites →https://doi.org/10.3389/fmicb.2018.02349openalex-extracted
Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation
inferredcites →https://doi.org/10.3389/fpls.2023.1205894openalex-extracted
In vitro assessment of Bacillus subtilis FJ3 affirms its biocontrol and plant growth promoting potential
inferredcites →https://doi.org/10.3390/antiox11020311openalex-extracted
Variability of Phenolic Compound Accumulation and Antioxidant Activity in Wild Plants of Some Rumex Species (Polygonaceae)
inferredcites →https://doi.org/10.3390/fermentation8080359openalex-extracted
Enhancement of 2,3-Butanediol Production by Klebsiella pneumoniae: Emphasis on the Mediation of sRNA-SgrS on the Carbohydrate Utilization
inferredcites →https://doi.org/10.3390/foods12142674openalex-extracted
The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)
inferredcites →https://doi.org/10.3390/molecules23112762openalex-extracted
Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions—Carbon Sources and Cultivation Times
inferredcites →https://doi.org/10.3390/separations10010052openalex-extracted
Essential Oils from Six Aromatic Plants of Langtang National Park: Insights on Their Chemical Constituents via GC-MS Analysis
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