Yu’ang Xue

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Wenchao Cai, Fengxian Tang, Yurong Wang et al. · Food Research International · 2021 · 100 citations

Agriculture, Food Science, Microbiology +14

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Wenchao Cai, Yu’ang Xue, Yurong Wang et al. · Frontiers in Microbiology · 2021 · 63 citations · Full text

Life Sciences, Food Science, Microbiology +14

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

Wenchao Cai, Yu’ang Xue, Fengxian Tang et al. · Frontiers in Microbiology · 2022 · 44 citations · Full text

Life Sciences, Food Science, Microbiology +16

Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis

Xinxin Zhao, Yu’ang Xue, Fengxian Tang et al. · LWT · 2022 · 31 citations · Full text

Agriculture, Food Science, Microbiology +17

Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

Yu’ang Xue, Fengxian Tang, Wenchao Cai et al. · Frontiers in Microbiology · 2022 · 27 citations · Full text

Agriculture, Food Science, Microbiology +17