Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition

Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation

Xueshan Wang, Hai Du, Yan Zhang et al. · Applied and Environmental Microbiology · 2017 · 278 citations · Full text

Life Sciences, Food Science, Microbiology +15

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

Zhewei Song, Hai Du, Yan Zhang et al. · Frontiers in Microbiology · 2017 · 251 citations · Full text

Agriculture, Food Science, Microbiology +15

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Dan Su, Jiaojiao He, Yan-Zhu Zhou et al. · Food Chemistry · 2021 · 221 citations

Agriculture, Food Science, Food Analysis +16

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Hehe Li, Dan Qin, Ziyang Wu et al. · Food Chemistry · 2019 · 211 citations

Agriculture, Biochemistry, Food Science +16

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

Yang Yang, Songtao Wang, Zhen‐Ming Lu et al. · Food Research International · 2020 · 205 citations

Agriculture, Food Science, Microbiology +17