Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects-Reference-Cited by-同舟云学术

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Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects

Published:2021-12 Issue: Volume:42 Page:37-50
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Chen Gui-Mei,Huang Zi-Rui,Wu Li,Wu Qi,Guo Wei-Ling,Zhao Wen-Hong,Liu Bin,Zhang Wen,Rao Ping-Fan,Lv Xu-Cong,Ni Li,Sun Jin-Yuan,Sun Bao-Guo

Funder

Beijing Technology and Business University

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference51 articles.

1. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine;Huang;Food Res Int,2019

2. A review of physiological functions and bioactives of rice wine;Ni;J Chin Inst Food Sci Technol,2012

3. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock;Ren;Sci Rep,2019

4. Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn;Ren;Arch Microbiol,2020

5. Research progress on the formation mechanism and regulation methods of bitter compounds in Huangjiu;Yu;J Food Saf Qual,2019

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1. The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu;Journal of Food Composition and Analysis;2024-11

2. The Addition of Glutamine Enhances the Quality of Huangjiu by Modifying the Assembly and Metabolic Activities of Microorganisms during the Fermentation Process;Foods;2024-09-06

3. Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia);Food Chemistry;2024-09

4. Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis;Food Bioscience;2024-08

5. Alleviation of High-Fat Diet-Induced Hyperlipidemia in Mice by Stachys sieboldii Miq. Huangjiu via the Modulation of Gut Microbiota Composition and Metabolic Function;Foods;2024-07-26

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