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Number Cited by Other Article(s)
1
Wang L, Zhu G, Li N, Wang Z, Ji Y, Shen C, Yu J, Song P. Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization. Molecules 2025;30:1800. [PMID: 40333786 PMCID: PMC12029601 DOI: 10.3390/molecules30081800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2025] [Revised: 04/15/2025] [Accepted: 04/15/2025] [Indexed: 05/09/2025]  Open
2
Wang G, Wang B, Xie K, Cao R, Sun J, Chen S, Xu Y. Characterization of the content characteristics of pyrazines and volatile phenols in Chinese Baijiu Daqu by QuEChERS-UPLC-MS/MS approach. Food Res Int 2025;204:115891. [PMID: 39986760 DOI: 10.1016/j.foodres.2025.115891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2024] [Revised: 01/16/2025] [Accepted: 01/29/2025] [Indexed: 02/24/2025]
3
Ni D, Chen C, Yang Y, Tian J, Tu H, Yang F, Ye X. Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor Processing. Foods 2024;13:1928. [PMID: 38928870 PMCID: PMC11202886 DOI: 10.3390/foods13121928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 06/06/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024]  Open
4
Wei Y, Zhang LQ, Ran MF, Wang ST, Yang JG, Shen CH. Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu. J Food Sci 2023;88:1224-1236. [PMID: 36815593 DOI: 10.1111/1750-3841.16481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 01/01/2023] [Accepted: 01/17/2023] [Indexed: 02/24/2023]
5
Wu Y, Hou Y, Chen H, Wang J, Zhang C, Zhao Z, Ao R, Huang H, Hong J, Zhao D, Sun B. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022;11:foods11192959. [PMID: 36230035 PMCID: PMC9562207 DOI: 10.3390/foods11192959] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/09/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022]  Open
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