Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

Zhao Jin, Guolin Cai, Wu Chun, +5

Food Research International

Food ChemistryModern Brewing ProcessBiosynthesisChinese Rice WineFood Fermentation +5

A highly-sensitive sensor based on carbon nanohorns@reduced graphene oxide coated by gold platinum core–shell nanoparticles for electrochemical detection of carbendazim in fruit and vegetable juice

Wenzhe Li, Peixuan Wang, Beibei Chu, +7

Food Chemistry

Chemical EngineeringNanosensorsEngineeringBiosensing SystemsSensors +10

Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles

Tiantian Tian, Junyong Sun, Dianhui Wu, +2

Food Chemistry

Food ChemistryGreengage Wine QualitySensory ProfilesFood AnalysisSensory Science +4

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

Dianhui Wu, Xiaomin Li, Chao Shen, +3

International Journal of Food Microbiology

BiosynthesisEngineeringFood FermentationBiochemical EngineeringBiotechnology +4

Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines

Tiantian Tian, Hua Yang, Fan Yang, +4

LWT

Food ChemistryFood FermentationFermentation ConditionsFermented Greengage WinesFlavor Compounds +1

Influence of nonionic and ionic surfactants on the antifungal and mycotoxin inhibitory efficacy of cinnamon oil nanoemulsions

Dianhui Wu, Jian Lu, Shaobin Zhong, +3

Food & Function

A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles

Tiantian Tian, Dianhui Wu, C. E. Ng, +4

Applied Microbiology and Biotechnology

BiosynthesisEngineeringGeneticsBiotechnologySynthetic Biology +9

Facile fabrication of protonated g-C3N4/oxygen-doped g-C3N4 homojunction with enhanced visible photocatalytic degradation performance of deoxynivalenol

Xingguang Chen, Beibei Chu, Qianhui Gu, +5

Journal of environmental chemical engineering

Chemical EngineeringEngineeringPhotoredox ProcessPhotochemistrySynthetic Photochemistry +7

Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions

Dianhui Wu, Jian Lu, Shaobin Zhong, +3

LWT

Food ChemistryMycotoxin Inhibitory ActivitiesPhysical StabilityChitosan CoatingsAntifungal Agent +3

Constitutive expression of the<i>DUR1,2</i>gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation

Dianhui Wu, Xiaomin Li, Jian Lu, +3

FEMS Microbiology Letters