Xiang Yu

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Yuanliang Hu, Xinyi Lei, Xiaomin Zhang et al. · Frontiers in Microbiology · 2021 · 55 citations · Full text

Agriculture, Food Science, Microbiology +17

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

Weiwei Dong, Xiang Yu, L L Wang et al. · Frontiers in Microbiology · 2024 · 49 citations · Full text

Agriculture, Food Science, Microbiology +15

Selective production, relationship and controversy between Monascus pigments and citrinin

Xueling Qin, Xie Bin, Xuanli Zong et al. · Food Bioscience · 2023 · 25 citations

Life Sciences, Biochemistry, Plant Sciences +14

Perspectives on Functional Red Mold Rice: Functional Ingredients, Production, and Application

Yanli Feng, Xiang Yu · Frontiers in Microbiology · 2020 · 23 citations · Full text

Agriculture, Agronomy, Food Science +17

Insight into Monascus pigments production promoted by glycerol based on physiological and transcriptome analyses

Jia Shi, Wei Zhao, Lu Jin et al. · Process Biochemistry · 2020 · 22 citations

Life Sciences, Biochemistry, Biotechnology +13