Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu

Wenchao Cai, Yurong Wang, Hui Ni, +7

Food Research International

Microbial DiversityLow-temperature DaquMicrobial EcologyEnvironmental MicrobiologyMicrobiology +5

Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Wenchao Cai, Fengxian Tang, Zhuang Guo, +5

Food Chemistry

Food ChemistryEnvironmental ChemistryChemical EngineeringEnvironmental MonitoringEngineering +7

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Yurong Wang, Wenchao Cai, Wenping Wang, +5

Food Science & Nutrition

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Wenchao Cai, Fengxian Tang, Yurong Wang, +5

Food Research International

Food FermentationFood CompositionBacterial DiversityFood MicrobiologyMicrobial Ecology +6

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Xinxin Zhao, Fengxian Tang, Wenchao Cai, +3

LWT

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

Wenchao Cai, Fengxian Tang, Xinxin Zhao, +4

Journal of Food Processing and Preservation

Electronic TongueFood FermentationFermented Jujube JuiceJujube JuiceFood Analysis +11

Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu

Qiangchuan Hou, Yurong Wang, Wenchao Cai, +7

Food Research International

BiologyMicrobial DiversityMicrobial SystematicsFunctional DifferencesLow-temperature Daqu +6

Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis

Wenchao Cai, Yurong Wang, Wenping Wang, +6

Journal of Analytical Methods in Chemistry

Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili

Wenchao Cai, Yurong Wang, Qiangchuan Hou, +5

Food Research International

Plant-microbe InteractionFood MicrobiologyMicrobial EcologyMicrobiologyMedicine +1

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Wenchao Cai, Yu’ang Xue, Yurong Wang, +7

Frontiers in Microbiology