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For: Han Q, Shi J, Zhu J, Lv H, Du S. Enzymes extracted from apple peels have activity in reducing higher alcohols in Chinese liquors. J Agric Food Chem 2014;62:9529-9538. [PMID: 25238318 DOI: 10.1021/jf5018862] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Number Cited by Other Article(s)
1
Dou Y, Mäkinen M, Jänis J. High-Resolution Mass Spectrometry-Based Chemical Fingerprinting of Baijiu, a Traditional Chinese Liquor. ACS OMEGA 2024;9:9443-9451. [PMID: 38434869 PMCID: PMC10905708 DOI: 10.1021/acsomega.3c08993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 01/28/2024] [Accepted: 01/31/2024] [Indexed: 03/05/2024]
2
Niu Y, Yang Y, Mao C, Xiao Z. Effects of gallic acid on the release of aroma compounds in Moutai Baijiu. Food Res Int 2024;176:113655. [PMID: 38163678 DOI: 10.1016/j.foodres.2023.113655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 01/03/2024]
3
Tan SH, Blanchard CL, Roberts TH, Waters DLE, Mawson AJ. Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production. BEVERAGES 2023. [DOI: 10.3390/beverages9020029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
4
Niu Y, Zhao W, Xiao Z, Zhu J, Xiong W, Chen F. Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:1784-1799. [PMID: 36260337 DOI: 10.1002/jsfa.12281] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 09/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
5
Ren T, Su W, Mu Y, Qi Q, Zhang D. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu. Front Microbiol 2023;14:1124817. [PMID: 36937267 PMCID: PMC10014610 DOI: 10.3389/fmicb.2023.1124817] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 01/30/2023] [Indexed: 03/05/2023]  Open
6
Qin D, Duan J, Li H, Zheng F, Cheng H, Ye X, Sun B. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
7
Wang L. Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology. J Food Sci 2022;87:1362-1374. [PMID: 35275413 DOI: 10.1111/1750-3841.16092] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 01/15/2022] [Accepted: 01/30/2022] [Indexed: 12/11/2022]
8
Yan Q, Zhang K, Zou W, Hou Y. Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
9
Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
10
Wei Y, Zou W, Shen CH, Yang JG. Basic flavor types and component characteristics of Chinese traditional liquors: A review. J Food Sci 2020;85:4096-4107. [PMID: 33190291 DOI: 10.1111/1750-3841.15536] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 10/05/2020] [Accepted: 10/20/2020] [Indexed: 12/12/2022]
11
Peng L, Kong X, Wang Z, Ai-Lati A, Ji Z, Mao J. Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity. Food Chem 2020;339:128159. [PMID: 33152898 DOI: 10.1016/j.foodchem.2020.128159] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 09/18/2020] [Accepted: 09/18/2020] [Indexed: 12/20/2022]
12
Newman IM, Qian L, Tamrakar N, Zhang BB. Chemical Composition and Safety of Unrecorded Grain Alcohol (Bai Jiu) Samples from Three Provinces in China. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2018;15:ijerph15122710. [PMID: 30513745 PMCID: PMC6313741 DOI: 10.3390/ijerph15122710] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 11/15/2018] [Accepted: 11/24/2018] [Indexed: 12/14/2022]
13
Liu H, Sun B. Effect of Fermentation Processing on the Flavor of Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018;66:5425-5432. [PMID: 29751730 DOI: 10.1021/acs.jafc.8b00692] [Citation(s) in RCA: 393] [Impact Index Per Article: 65.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
14
Lu Y, Zhu J, Shi J, Liu Y, Shao D, Jiang C. Immobilized enzymes from Geotrichum spp. improve wine quality. Appl Microbiol Biotechnol 2017;101:6637-6649. [DOI: 10.1007/s00253-017-8424-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/19/2017] [Accepted: 07/02/2017] [Indexed: 12/11/2022]
15
Mystery behind Chinese liquor fermentation. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.016] [Citation(s) in RCA: 279] [Impact Index Per Article: 39.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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