Wang B - Search Results

1

Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science.

He F, Xiao P, Yang S, Li H, Li Y, Li H, Zeng X, Gao W, Sun J, Wang B, Sun B. He F, et al. Among authors: wang b. Food Chem. 2025 Feb 15;465(Pt 2):142124. doi: 10.1016/j.foodchem.2024.142124. Epub 2024 Nov 19. Food Chem. 2025. PMID: 39581093

2

Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation.

Wang B, Wu Q, Xu Y, Sun B. Wang B, et al. Front Microbiol. 2018 Sep 28;9:2349. doi: 10.3389/fmicb.2018.02349. eCollection 2018. Front Microbiol. 2018. PMID: 30323805 Free PMC article.

3

Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production.

Wang B, Wu Q, Xu Y, Sun B. Wang B, et al. Appl Environ Microbiol. 2020 Apr 1;86(8):e00013-20. doi: 10.1128/AEM.00013-20. Print 2020 Apr 1. Appl Environ Microbiol. 2020. PMID: 32060021 Free PMC article.

4

Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating the Nrf2/Keap1-p38/PI3K-MafK signaling pathway.

Jiang Y, Wang R, Yin Z, Sun J, Wang B, Zhao D, Zeng XA, Li H, Huang M, Sun B. Jiang Y, et al. Among authors: wang r, wang b. Food Funct. 2021 Jun 8;12(11):4808-4824. doi: 10.1039/d0fo02852e. Food Funct. 2021. PMID: 33876788

5

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu.

Wang Z, Wang S, Liao P, Chen L, Sun J, Sun B, Zhao D, Wang B, Li H. Wang Z, et al. Among authors: wang s, wang b. Foods. 2022 Jan 3;11(1):116. doi: 10.3390/foods11010116. Foods. 2022. PMID: 35010242 Free PMC article.

6

Protective Effects of Natural Polysaccharides on Intestinal Barrier Injury: A Review.

Huo J, Wu Z, Sun W, Wang Z, Wu J, Huang M, Wang B, Sun B. Huo J, et al. Among authors: wang z, wang b. J Agric Food Chem. 2022 Jan 26;70(3):711-735. doi: 10.1021/acs.jafc.1c05966. Epub 2022 Jan 4. J Agric Food Chem. 2022. PMID: 35078319 Review.

7

Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability.

Yin Z, Yan R, Jiang Y, Feng S, Sun H, Sun J, Zhao D, Li H, Wang B, Zhang N. Yin Z, et al. Among authors: wang b. Food Chem. 2022 Nov 30;395:133551. doi: 10.1016/j.foodchem.2022.133551. Epub 2022 Jun 22. Food Chem. 2022. PMID: 35802984

8

Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation.

Hao H, Yan R, Miao Z, Wang B, Sun J, Sun B. Hao H, et al. Among authors: wang b. Int J Food Microbiol. 2022 Dec 16;383:109955. doi: 10.1016/j.ijfoodmicro.2022.109955. Epub 2022 Sep 30. Int J Food Microbiol. 2022. PMID: 36202010

9

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

Wang Z, Kang Q, Zhao Y, Yan R, Sun J, Li H, Wang B, Zhao D, Sun B. Wang Z, et al. Among authors: wang b. Food Chem. 2023 Nov 15;426:136521. doi: 10.1016/j.foodchem.2023.136521. Epub 2023 Jun 3. Food Chem. 2023. PMID: 37302308

10

Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels.

Miao Z, Bai Y, Wang X, Han C, Wang B, Li Z, Sun J, Zheng F, Zhang Y, Sun B. Miao Z, et al. Among authors: wang x, wang b. Foods. 2023 Sep 14;12(18):3425. doi: 10.3390/foods12183425. Foods. 2023. PMID: 37761135 Free PMC article.

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