Qi Peng

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

Guangfa Xie, Huajun Zheng, Zheling Qiu et al. · Food Science & Nutrition · 2021 · 58 citations · Full text

The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field

Chi Shen, Hongyi Zhu, Wenxia Zhu et al. · Food Science & Nutrition · 2021 · 27 citations · Full text

Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis

Qi Peng, Xia Xu, Wenhao Xing et al. · Innovative Food Science & Emerging Technologies · 2017 · 24 citations

Scent Characteristics, Flavoromics, Chinese Spirit +3

The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region

Huanyi Yang, Qi Peng, Hongbo Zhang et al. · LWT · 2021 · 24 citations · Full text

Food Chemistry, Chinese Rice Wine, Food Fermentation +13

Identification and expression of bifunctional acid urea‐degrading enzyme/urethanase from <i>Enterobacter</i> sp. <scp>R‐SYB082</scp> and its application in degradation of ethyl carbamate in Chinese rice wine (<i>Huangjiu</i>)

Huajun Zheng, Kai Meng, Jun Liu et al. · Journal of the Science of Food and Agriculture · 2022 · 23 citations