Kaizheng Zhang

Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

Chang Su, Kaizheng Zhang, Xinzhi Cao et al. · Food Research International · 2020 · 94 citations

Biomanufacturing, Food Fermentation, In Vitro Fermentation +9

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

Kaizheng Zhang, Jian‐Gang Yang, Zongwei Qiao et al. · Food Chemistry · 2019 · 90 citations

Food Chemistry, Highland Areas, Botany +8

Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives

Yan Qin, Kaizheng Zhang, Wei Zou et al. · Journal of the Institute of Brewing · 2021 · 54 citations · Full text

Food Chemistry, Chinese Baijiu, Flavoromics +11

Lactic acid bacteria in the brewing of traditional Daqu liquor

Qingsong Zhao, Jian‐Gang Yang, Kaizheng Zhang et al. · Journal of the Institute of Brewing · 2019 · 47 citations · Full text

Liquor Fermentation, Food Fermentation, In Vitro Fermentation +7

Genome-scale metabolic reconstruction and analysis for <i>Clostridium kluyveri</i>

Wei Zou, Guangbin Ye, Jing Zhang et al. · Genome · 2018 · 30 citations