Yuancai Liu

Germination Dramatically Increases Isoflavonoid Content and Diversity in Chickpea (<i>Cicer arietinum</i> L.) Seeds

Ziyun Wu, Lixia Song, Shengbao Feng et al. · Journal of Agricultural and Food Chemistry · 2012 · 110 citations

Agriculture, Agronomy, Plant Sciences +17

Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction

Jian Jiang, Yuancai Liu, Huanhuan Li et al. · Journal of Agricultural and Food Chemistry · 2019 · 73 citations

Agriculture, Food Science, Microbiology +14

Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment

Xizhen Sun, Jiawei Du, Yaqing Xiong et al. · Food Chemistry · 2021 · 47 citations

Agriculture, Chemistry, Food Science +17

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Jie Tang, Yuancai Liu, Bin Lin et al. · World Journal of Microbiology and Biotechnology · 2021 · 43 citations · Full text

Agriculture, Food Science, Microbiology +17

Characterization of Key Aroma Compounds in Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.) by Means of Sensory-Directed Flavor Analysis

Jie Shi, Qiang Yang, Mingquan Huang et al. · Journal of Agricultural and Food Chemistry · 2021 · 39 citations

Agriculture, Food Science, Food Analysis +16