Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science von Li, Hehe, Qin, Dan, Wu, Ziyang, Sun, Baoguo, Sun, Xiaotao, Huang, Mingquan, Sun, Jinyuan, Zheng, Fuping

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The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock von Ren, Qing, Sun, Leping, Wu, Huijun, Wang, Yousheng, Wang, Zhiwei, Zheng, Fuping, Lu, Xin, Xu, Jialiang

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Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies von Zheng, Yang, Sun, Baoguo, Zhao, Mouming, Zheng, Fuping, Huang, Mingquan, Sun, Jinyuan, Sun, Xiaotao, Li, Hehe

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The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean von Zhao, Guozhong, Li, Jingjing, Zheng, Fuping, Yao, Yunping

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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation von Zhao, Dongrui, Shi, Dongmei, Sun, Jinyuan, Li, Anjun, Sun, Baoguo, Zhao, Mouming, Chen, Feng, Sun, Xiaotao, Li, Hehe, Huang, Mingquan, Zheng, Fuping

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Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties von Wang, Qiang, Wang, Yu, Huang, Meigui, Hayat, Khizar, Kurtz, Nicole C., Wu, Xian, Ahmad, Mehraj, Zheng, Fuping

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Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu von Chen, Yanru, Li, Kaimin, Liu, Ting, Li, Ruyi, Fu, Guiming, Wan, Yin, Zheng, Fuping

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Analysis of reducing sugars, organic acids and minerals in 15 cultivars of jujube (Ziziphus jujuba mill.) fruits in China von Wang, Lina, Fu, Haiyan, Wang, Weizheng, Wang, Yaqi, Zheng, Fuping, Ni, Hui, Chen, Feng

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Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses von Zhao, Guozhong, Feng, Yixu, Hadiatullah, Hadiatullah, Zheng, Fuping, Yao, Yunping

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Effects of bio‐augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor baijiu von Fu, Guiming, Cai, Wenqin, Dong, Biao, Wan, Yin, Pan, Fei, Zheng, Fuping, Chen, Yanru, Deng, Mengfei, Huang, Bingjing

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A review on flavor of Baijiu and other world-renowned distilled liquors von Qiao, Lina, Wang, Jing, Wang, Ruifang, Zhang, Ning, Zheng, Fuping

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Ionization Equilibrium of Water Molecule Dominated Ethanol-water Binary Solution Self-assemble von JIANG, Xinyue, WAN, Duanji, ZHENG, Fuping, XIE, Yuqun

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Metabolic engineering of Yarrowia lipolytica for the biosynthesis of crotonic acid von Wang, Lei, Zong, Zhen, Liu, Yuanlin, Zheng, Menglin, Li, Dongsheng, Wang, Chao, Zheng, Fuping, Madzak, Catherine, Liu, Zhijie

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Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination,... von Sun, Jinyuan, Li, Qinya, Luo, Siqi, Zhang, Jinglin, Huang, Mingquan, Chen, Feng, Zheng, Fuping, Sun, Xiaotao, Li, Hehe

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Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu von Song, Xuebo, Zhu, Lin, Geng, Xiaojie, Li, Qing, Zheng, Fuping, Zhao, Qiangzhong, Ji, Jian, Sun, Jinyuan, Li, Hehe, Wu, Jihong, Zhao, Mouming, Sun, Baoguo

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Enrichment-Free Rapid Detection of Phthalates in Chinese Liquor with Electrochemical Impedance Spectroscopy von Jiang, Xinyue, Xie, Yuqun, Wan, Duanji, Zheng, Fuping, Wang, Jun

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Comparison of volatile compositions of 15 different varieties of Chinese jujube (Ziziphus jujuba Mill.) von Wang, Lina, Wang, Yaqi, Wang, Weizheng, Zheng, Fuping, Chen, Feng

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Volatile flavor constituents in roasted pork of Mini-pig von Xie, Jianchun, Sun, Baoguo, Zheng, Fuping, Wang, Shuaibin

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Ultrasonic degradation kinetics and isomerization of 3- and 4-O-caffeoylquinic acid at various pH: The protective effects of ascorbic acid and epigallocatechin gallate on their sta... von Wang, Danli, Liu, Jiayuan, Qiu, Shaoping, Wang, Jingjing, Song, Gongshuai, Chu, Bingquan, Li, Ling, Xiao, Gongnian, Gong, Jinyan, Zheng, Fuping

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Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review von Al-Dalali, Sam, Zheng, Fuping, Xu, Baocai, Abughoush, Mahmoud, Li, Lianghao, Sun, Baoguo

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