Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App

Mystery behind Chinese liquor fermentation

Guangyuan Jin, Yang Zhu, Yan Xu · Trends in Food Science & Technology · 2017 · 698 citations · Full text

Agriculture, Food Science, Microbiology +17

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

Chen Xiao, Zhen‐Ming Lu, Xiaojuan Zhang et al. · Applied and Environmental Microbiology · 2017 · 248 citations

Agriculture, Food Science, Microbiology +17

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Xuebo Song, Si Jing, Lin Zhu et al. · Food Chemistry · 2019 · 192 citations

Life Sciences, Food Science, Food Analysis +15

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Xi He, Huang Yangming, Elżbieta Górska‐Horczyczak et al. · Food Chemistry · 2020 · 121 citations

Agriculture, Chemistry, Food Science +16

Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Yan Yan, Shuang Chen, Yao Nie et al. · Food Research International · 2020 · 112 citations

Agriculture, Chemical Engineering, Food Science +17