Derang Ni

6-(2-Formyl-5-methyl-1<i>H</i>-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu

Tengfei Zhao, Derang Ni, Guangyuan Hu et al. · Journal of Agricultural and Food Chemistry · 2019 · 27 citations

Regional aroma characteristics of sorghum for Chinese liquor production

Shuai Cao, Li Wang, Qun Wu et al. · Journal of the Institute of Brewing · 2020 · 15 citations · Full text

Food Chemistry, Agricultural Chemistry, Engineering +14

Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic

Derang Ni, Shuifang Mao, Yubo Yang et al. · Food Chemistry X · 2024 · 14 citations · Full text

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Shuang Chen, Li Wang, Derang Ni et al. · Molecules · 2021 · 12 citations · Full text

Interrelating Grain Hardness Index of Wheat with Physicochemical and Structural Properties of Starch Extracted Therefrom

Derang Ni, Fan Yang, Lin Lin et al. · Foods · 2022 · 11 citations · Full text