Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

por Zhang, Panling, Tang, Fengxian, Cai, Wenchao, Zhao, Xinxin, Shan, Chunhui
Publicado 2022

Application of the PDCA Cycle for Managing Hyperglycemia in Critically Ill Patients

por Chen, Jie, Cai, Wenchao, Lin, Feng, Chen, Xiaochu, Chen, Rui, Ruan, Zhanwei
Publicado 2022

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

por Cai, Wenchao, Tang, Fengxian, Shan, Chunhui, Hou, Qiangchuan, Zhang, Zhendong, Dong, Yun, Guo, Zhuang
Publicado 2020

Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism

por Zhang, Qin, Tang, Fengxian, Cai, Wenchao, Peng, Bo, Ning, Ming, Shan, Chunhui, Yang, Xinquan
Publicado 2022

iTRAQ-based quantitative proteomics analysis of cantaloupe (Cucumis melo var. saccharinus) after cold storage

por Song, Wen, Tang, Fengxian, Cai, Wenchao, Zhang, Qin, Zhou, Fake, Ning, Ming, Tian, Huan, Shan, Chunhui
Publicado 2020

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

por Wang, Yurong, Cai, Wenchao, Wang, Wenping, Shu, Na, Zhang, Zhendong, Hou, Qiangchuan, Shan, Chunhui, Guo, Zhuang
Publicado 2020

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

por Zhao, Xinxin, Xiang, Fanshu, Tang, Fengxian, Cai, Wenchao, Guo, Zhuang, Hou, Qiangchuan, Yang, Xinquan, Song, Wen, Shan, Chunhui
Publicado 2022

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

por Cai, Wenchao, Wang, Yurong, Wang, Wenping, Shu, Na, Hou, Qiangchuan, Tang, Fengxian, Shan, Chunhui, Yang, Xinquan, Guo, Zhuang
Publicado 2022

Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

por Xue, Yu’ang, Tang, Fengxian, Cai, Wenchao, Zhao, Xinxin, Song, Wen, Zhong, Ji’an, Liu, Zhongjun, Guo, Zhuang, Shan, Chunhui
Publicado 2022

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

por Cai, Wenchao, Xue, Yu’ang, Wang, Yurong, Wang, Wenping, Shu, Na, Zhao, Huijun, Tang, Fengxian, Yang, Xinquan, Guo, Zhuang, Shan, Chunhui
Publicado 2021

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

por Cai, Wenchao, Xue, Yu’ang, Tang, Fengxian, Wang, Yurong, Yang, Shaoyong, Liu, Wenhui, Hou, Qiangchuan, Yang, Xinquan, Guo, Zhuang, Shan, Chunhui
Publicado 2022

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–...

por Peng, Bo, Li, Jingjing, Shan, Chunhui, Cai, Wenchao, Zhang, Qin, Zhao, Xinxin, Li, Shi, Wen, Jing, Jiang, Lin, Yang, Xinquan, Tang, Fengxian
Publicado 2023

Identification of Glutathione S-Transferase Genes in Hami Melon (Cucumis melo var. saccharinus) and Their Expression Analysis Under Cold Stress

por Song, Wen, Zhou, Fake, Shan, Chunhui, Zhang, Qin, Ning, Ming, Liu, Xiumin, Zhao, Xinxin, Cai, Wenchao, Yang, Xinquan, Hao, Guangfei, Tang, Fengxian
Publicado 2021