Bi Chen

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

Bi Chen, Qun Wu, Yan Xu · International Journal of Food Microbiology · 2014 · 176 citations

Community Structure, Food Fermentation, Solid State Fermentation +5

Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor

Qun Wu, Bi Chen, Yan Xu · International Journal of Food Microbiology · 2015 · 45 citations

Chinese Maotai-flavor Liquor, Engineering, Food Fermentation +10

Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu: A multi-omics study

Liangqiang Chen, Fangzhou Li, Fan Yang et al. · Food Bioscience · 2024 · 26 citations

Biology, Dysbiosis, Food Fermentation +11

Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process

Yaoling Wu, Fei Lin Hao, Xibin Lv et al. · Food Biotechnology · 2020 · 17 citations

Engineering, Food Fermentation, Lactic Acid Bacteria +13

6-Bromoindirubin-3′-Oxime (6BIO) Suppresses the mTOR Pathway, Promotes Autophagy, and Exerts Anti-aging Effects in Rodent Liver

Donghao Guo, Yun Shen, Wei Li et al. · Frontiers in Pharmacology · 2019 · 16 citations · Full text