Changes of related indexes of Liuyang Douchi during koji-cooling by QIN Yeyou, ZHOU Xiao, HU Jialiang, YAN Ting, LIU Yang

Subjects: “…liuyang douchi|koji-cooling|microbial quantity|enzyme activity|physicochemical index…”
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Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period by KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv

Subjects: “…aged vinegar|packaging|physicochemical index|amino acid|organic acid|volatile flavor substance…”
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Effect of different pretreatment methods on the quality of fermented mustard by ZHENG Qilin, DENG Fangming, ZHAO Lingyan

Subjects: “…huarong large leaf mustard|pretreatment method|sensory quality|texture|flavor|physicochemical index…”
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Effect of Fermentation of Aspergillus cristatus on Physicochemical Indexes and Flavors of Summer and Autumn Tea by Zhichao YANG, Xuandong ZHENG, Tianze SUN, Hui ZHANG, Shanshan XU, Dongdong MU, Xingjiang LI

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Effects of new bioreactor on microbial community and physicochemical indexes of strong-flavor fermented grains by MO Yuting, YUAN Siqi, ZHOU Shuai, SHUI Liangyang, YANG Mingyong, LIU Jun, YANG Zhoulin, FAN Hongjun

Subjects: “…new bioreacter|strong-flavor baijiu|fermented grains|microbial community|physicochemical index|correlation…”
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Effect of soybeans from different sources on the quality of high-salt dilute-state soy sauce by LIANG Jinyun, WEN Linfeng, LI Siying, DAI Weijie, CHEN Zhishao, ZHENG Zhongmu, CAO Yong

Subjects: “…soy sauce|soybean|high-salt dilute-state fermentation|physicochemical index|flavor|taste…”
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Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine by ZHONG Ke, XIAO Jian, TANG Xiaohong, DING Yan, LI Zhiyu, LI Ruirui, HAN Xiaomei, SUN Yuxia

Subjects: “…strain screening|tolerance|navel orange wine|volatile flavor compounds|physicochemical index|antioxidant activity…”
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Effect of sorghum varieties on the quality of Xiaoqu light-flavor Baijiu by LAI Yucheng, ZHANG Ying, LI Xiumei, ZHE Hongbin, PU Weiying, XIE Lianfen, HE Mengchao, SUN Zhiwei, ZHAO Jinsong, HAN Xinglin

Subjects: “…sorghum varieties|xiaoqu light-flavor baijiu|physicochemical index|volatile favor substance|sensory quality…”
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Physicochemical indexes and fungal community diversity of medium-high temperature Baobao Daqu and brick-shaped Daqu by WANG Junkun, LI Fuqiang, CAO Zhenhua, LI Xuesi, HU Xiaolong, YAN Peixun, LI Shaoliang, SUN Jintao

Subjects: “…brick-shaped daqu|baobao daqu|physicochemical index|high-throughput sequencing|fungal community|correlation…”
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HS-SPME-GC-MS Combined with ROAV to Analyze the Effect of Different Packaging Materials on the Quality of Milk Powder by Yuxin ZHANG, Chengshun ZAN, Kairu HE, Haibin WANG, Yingxue LIU, Miao NING, Rina WU, Shuli ZHANG, Junrui WU

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Screening and identification of acetoin-producing Bacillus and effects of different inoculation time on solid-state fermentation of fermented grains by ZENG Kuijie, LI Yuhong, HUANG Dan, LI Zijian

Subjects: “…acetoin-producing bacillus|screening and identification|inoculum time|physicochemical index|organic acid|volatile flavor substance…”
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Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer by Jiashun Jiang, Jingan Yang, Tong Zhu, Yongjin Hu, Hong Li, Lijing Liu

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Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu by WANG Ruixin, GAO Yudi, LIU Xiaomei, LI Jiajie, WANG Han, WANG Yupeng, WEI Chunhui, ZHANG Boqin, WU Xiaole, CHEN Yefu, XIAO Dongguang

Subjects: “…xiaoqu light-flavor baijiu| rhizopus|fermented grains|base liquor|physicochemical index|flavor compound|ethyl acetate…”
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Optimization of saccharification culture process and analysis of volatile flavor components of Qingchuan Huangjiu by REN Xiaohu, ZHU Ying, CHEN Lei, YANG Anting, GONG Hucheng, TIAN Shulin, BIAN Minghong, XU Qiang, HAN Baolin

Subjects: “…waxy corn|qingchuan huangjiu|saccharification culture technology|response surface method|physicochemical index|volatile flavor substance…”
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Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation by ZHANG Ang, LU Jianfeng

Subjects: “…vitis davidii foex|mixed yeasts fermentation|fermentation process|orthogonal test|physicochemical index|volatile flavor component…”
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Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation by WANG Le, WEI Gong, GUO Yizhen, LIU De, WANG Hui, ZHANG Min, SHI Hui, QU Hui, HE Yunjun, REN Guojun, YAN Wei

Subjects: “…northern strong-flavor baijiu|different spatial levels|fermented grains|physicochemical index|flavor substance|change rule…”
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Isolation and identification of acetoin-producing strain and its effect on solid-state multi-microbial fermentation products by CHEN Yuanyuan, CHEN Deming, LI Zijian, HUANG Dan, LUO Huibo

Subjects: “…acetoin|isolation and identification of strain|solid-state multi-microbial fermentation|pyrazines|physicochemical index|organic acid|flavor componet…”
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Optimization of fermentation technology of Panax quinquefolius-fig compound fruit wine by response surface methodology by WANG Peng

Subjects: “…panax quinquefolius|fig|compound fruit wine|total ginsenoside|sensory score|physicochemical index|microbiological index|antioxidant capacity…”
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Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method by WANG Min, BAI Shuqun, MEI Yu, ZHENG Xueling

Subjects: “…highland barley malt|physicochemical index|functional index|volatile flavor compound|hs-spme-gc-ms|variation coefficient|brewing characteristic…”
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11款市售葵花籽油产品品质分析Quality analysis of 11 commercial sunflower seed oil products by 惠菊1,2,初柏君1,2,陈少聪1,2,张春华1,2,陈吉江3，刘兆禹4，沈益列5，尤梦圆1,2Quality analysis of 11 commercial sunflower seed oil products

Subjects: “…sunflower seed oil; physicochemical index; nutrient composition; hazard; flavor…”
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