成果/Result
- Effects of Co-Inoculation and Sequential Inoculation of Wickerhamomyces Anomalus and Saccharomyces Cerevisiae on the Physicochemical Properties and Aromatic Characteristics of Longan (Dimocarpus Longan Lour.) Wine被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhou, Jichuang Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：Quality Assurance and Safety of Crops and Foods 2021
- 关键词：Aldehydes - Aromatic compounds - Aromatization - Esters - Fermentation - Ketones - Wine - Yeast
- Aroma correlation assisted volatilome coupled network analysis strategy to unvEIl main aroma-active volatiles of Rosa roxburghii被引量：0收藏
- 作者：Ge, Ya-Hui Li, Xue Huang, Mingzheng Huang, Zhengxu Wu, Manman
- 机构： State Key Laboratory of Quality Research in Chinese Medicine; Institute of Mass Spectrometry and Atmospheric Environment; College of Food and Pharmaceutical Engineering; Department of Allergy and Clinical Immunology
- 来源：Food Research International 2023
- 关键词：Esters - Ketones - LinolEIc acid - Lipids - Odors
- Effect of Hanseniaspora Uvarum–Saccharomyces Cerevisiae Mixed-Fermentation on Aroma Characteristics of Rosa Roxburghii Tratt, Blueberry, and Plum Wines被引量：0收藏
- 作者：Huang, Mingzheng Liu, Xiaozhu Li, Xin Sheng, Xiaofang Li, Tingting
- 机构： College of Food and Pharmaceutical Engineering; School of Public Health; College of Liquor and Food Engineering
- 来源：SSRN 2022
- 关键词：Fermentation - Fruits - Gas chromatography - Mass spectrometry - Odors - Yeast
- Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhao, Hubing Yu, Zhihai Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：International Journal of Food Engineering 2020
- 关键词：Carbon dioxide - Carbon dioxide process - Ethanol - Hydrogen sulfide - Odors - Sulfur dioxide - Wine
- Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China被引量：0收藏
- 作者：Huang, Mingzheng Li, Tingting Hardie, W. James Tang, Weiyuan Li, Xin
- 机构： College of Food and Pharmaceutical Engineering; College of Liquor and Food Engineering; College of Food Science and Engineering; School of Public Health
- 来源：Flavour and Fragrance Journal 2022
- 关键词：Principal component analysis - Aromatic compounds - Location - Volatile organic compounds - Mass spectrometry - Gas chromatography - Odors
- Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Yu, Zhihai Liu, Xiaohui Hardie, William James
- 机构： Guizhou Institute of Technology; Changzhou University
- 来源：International Journal of Food Engineering 2021
- 关键词：Fermentation - Wine
- Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach被引量：0收藏
- 作者：Sheng, Xiaofang Li, Xin Lu, Xinxin Liu, Xiaohui Tang, Weiyuan
- 机构： School of Public Health; School of Food and Pharmaceutical Engineering; College of Liquor and Food Engineering
- 来源：Food Chemistry: X 2024
- 关键词：Aromatization - Terpenes
- Discovery of novel ascorbic acid derivatives and other metabolites in fruit of Rosa roxburghii Tratt through untargeted metabolomics and feature-based molecular networking被引量：0收藏
- 作者：Zhang, Yaqi Bian, Xiqing Yan, Guanyu Sun, Baoqing Miao, Wen
- 机构： State Key Laboratory of Quality Research in Chinese Medicine; Department of Allergy and Clinical Immunology; College of Food and Pharmaceutical Engineering
- 来源：Food Chemistry 2023
- 关键词：Ascorbic acid - Biomolecules - Glucose - Liquid chromatography - Mass spectrometry - Metabolites
- Yeast diversity investigation of ‘BEIhong’ (V. vinifera×V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhang, Yuanlin Zeng, Shuang Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：Food Science and Technology Research 2021
- 关键词：Fermentation - Wine
