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Study on the relationship between the degradation degrees of enzymatically extruded glutinous rice and the qualities of fermented Chinese rice wine. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Ding R, Li Y, Liu Y, Sun B, Yang S, Tian H. Synthesis of butenolides by reactions of 3-alkenoic acids with diphenyl sulfoxide/oxalyl chloride. FLAVOUR FRAG J 2018. [DOI: 10.1002/ffj.3464] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Rui Ding
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry; Beijing Technology and Business University; Beijing China
| | - Yaxi Li
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry; Beijing Technology and Business University; Beijing China
| | - Yongguo Liu
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry; Beijing Technology and Business University; Beijing China
| | - Baoguo Sun
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry; Beijing Technology and Business University; Beijing China
| | - Shaoxiang Yang
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry; Beijing Technology and Business University; Beijing China
| | - Hongyu Tian
- Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Key Laboratory of Flavour Chemistry; Beijing Technology and Business University; Beijing China
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Xu E, Long J, Wu Z, Li H, Wang F, Xu X, Jin Z, Jiao A. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. J Food Sci 2015; 80:C1476-89. [DOI: 10.1111/1750-3841.12935] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2015] [Accepted: 05/17/2015] [Indexed: 12/01/2022]
Affiliation(s)
- Enbo Xu
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Jie Long
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Zhengzong Wu
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Hongyan Li
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Fang Wang
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Xueming Xu
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Zhengyu Jin
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Aiquan Jiao
- The State Key Lab of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
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