Ping Tang

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Lianqing Wang, Ping Tang, Pengjie Zhang et al. · Trends in Food Science & Technology · 2024 · 89 citations

Aroma Compounds, Chemical Composition, Different Baijiu +2

Reduced Production of Higher Alcohols by <i>Saccharomyces cerevisiae</i> in Red Wine Fermentation by Simultaneously Overexpressing <i>BAT1</i> and Deleting <i>BAT2</i>

Lijuan Ma, Shiyong Huang, Liping Du et al. · Journal of Agricultural and Food Chemistry · 2017 · 54 citations

Engineering, Red Wine Fermentation, Food Chemistry +17

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu

Ping Tang, Lianqing Wang, Qing Zhao et al. · LWT · 2024 · 47 citations · Full text

Food Chemistry, Key Aroma Compounds, Volatile Compounds +15

Analysis of Short-Chain Fatty Acids in Fecal Samples by Headspace-Gas Chromatography

Chaozheng Zhang, Ping Tang, Huijing Xu et al. · Chromatographia · 2018 · 18 citations

Food Chemistry, Lipid Analysis, Biochemistry +9

Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition

Lianqing Wang, Ping Tang, Qing Zhao et al. · Food Research International · 2024 · 17 citations