Zhang W - Search Results

1

Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes.

Zhu M, Deng Z, Tie Y, Quan S, Zhang W, Wu Z, Pan Z, Qin J, Wu R, Luo G, Gomi K. Zhu M, et al. Among authors: zhang w. Food Res Int. 2024 Aug;190:114628. doi: 10.1016/j.foodres.2024.114628. Epub 2024 Jun 13. Food Res Int. 2024. PMID: 38945581

2

A comparison of different dilute solution explosions pretreatment for conversion of distillers' grains into ethanol.

Zhang J, Zhang WX, Wu ZY, Yang J, Liu YH, Zhong X, Deng Y. Zhang J, et al. Prep Biochem Biotechnol. 2013;43(1):1-21. doi: 10.1080/10826068.2012.692345. Prep Biochem Biotechnol. 2013. PMID: 23215651

3

Step enzymatic hydrolysis of sodium hydroxide-pretreated Chinese liquor distillers' grains for ethanol production.

Liu YH, Wu ZY, Yang J, Yuan YJ, Zhang WX. Liu YH, et al. Prep Biochem Biotechnol. 2014;44(5):464-79. doi: 10.1080/10826068.2013.833113. Prep Biochem Biotechnol. 2014. PMID: 24397718

4

Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavor liquor production.

Liu C, Huang D, Liu L, Zhang J, Deng Y, Chen L, Zhang W, Wu Z, Fan A, Lai D, Dai L. Liu C, et al. Among authors: zhang w, zhang j. Antonie Van Leeuwenhoek. 2014 Oct;106(4):817-25. doi: 10.1007/s10482-014-0251-z. Epub 2014 Aug 8. Antonie Van Leeuwenhoek. 2014. PMID: 25103947

5

Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.

Liang H, Li W, Luo Q, Liu C, Wu Z, Zhang W. Liang H, et al. Among authors: zhang w. J Sci Food Agric. 2015 Oct;95(13):2729-35. doi: 10.1002/jsfa.7013. Epub 2014 Dec 5. J Sci Food Agric. 2015. PMID: 25418958

6

Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor.

Gao Z, Wu Z, Zhang W. Gao Z, et al. Among authors: zhang w. Foods. 2020 Mar 23;9(3):372. doi: 10.3390/foods9030372. Foods. 2020. PMID: 32210161 Free PMC article.

7

Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation.

Guo J, Luo W, Fan J, Suyama T, Zhang WX. Guo J, et al. Among authors: zhang wx. Food Res Int. 2020 Nov;137:109436. doi: 10.1016/j.foodres.2020.109436. Epub 2020 Jun 12. Food Res Int. 2020. PMID: 33233117

8

Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavor baijiu by metatranscriptomics.

Zhou W, Liao Z, Wu Z, Suyama T, Zhang W. Zhou W, et al. Among authors: zhang w. J Sci Food Agric. 2021 Aug 30;101(11):4621-4631. doi: 10.1002/jsfa.11105. Epub 2021 Feb 6. J Sci Food Agric. 2021. PMID: 33474773

9

Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing.

Zhao Y, Wei W, Tang L, Wang D, Wang Y, Wu Z, Zhang W. Zhao Y, et al. Among authors: zhang w. Food Res Int. 2021 Nov;149:110667. doi: 10.1016/j.foodres.2021.110667. Epub 2021 Aug 28. Food Res Int. 2021. PMID: 34600669

10

Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing.

Zhou W, Xia Y, Zhao Y, Wang Y, Wu Z, Suyama T, Zhang W. Zhou W, et al. Among authors: zhang w. Foods. 2022 Feb 26;11(5):700. doi: 10.3390/foods11050700. Foods. 2022. PMID: 35267332 Free PMC article.

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