Zhang SY - Search Results

1

Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function.

Chen ZP, Cao Q, Meng TT, Shi W, Zhang XJ, Chai LJ, Shi JS, Chen FW, Wang ST, Zhang SY, Shen CH, Lu ZM, Xu ZH. Chen ZP, et al. Among authors: zhang sy. Food Res Int. 2025 Jan;200:115466. doi: 10.1016/j.foodres.2024.115466. Epub 2024 Nov 29. Food Res Int. 2025. PMID: 39779106

2

[Characteristics of microbial community structure in Luzhou-flavor fermentation pits].

Zheng J, Zhang L, Shen CH, Zhang SY, Jin Y, Zhao JS, Zhou RQ. Zheng J, et al. Among authors: zhang sy, zhang l. Ying Yong Sheng Tai Xue Bao. 2011 Apr;22(4):1020-6. Ying Yong Sheng Tai Xue Bao. 2011. PMID: 21774327 Chinese.

3

An improved and validated sample cleanup method for analysis of ethyl carbamate in Chinese liquor.

Xia Q, Yuan H, Wu C, Zheng J, Zhang S, Shen C, Yi B, Zhou R. Xia Q, et al. J Food Sci. 2014 Sep;79(9):T1854-60. doi: 10.1111/1750-3841.12567. Epub 2014 Aug 14. J Food Sci. 2014. PMID: 25124850

4

Metagenomics of ancient fermentation pits used for the production of chinese strong-aroma liquor.

Guo MY, Huo DQ, Ghai R, Rodriguez-Valera F, Shen CH, Zhang N, Zhang SY, Hou CJ. Guo MY, et al. Among authors: zhang n, zhang sy. Genome Announc. 2014 Oct 23;2(5):e01045-14. doi: 10.1128/genomeA.01045-14. Genome Announc. 2014. PMID: 25342677 Free PMC article.

5

MoS₂ QDs-Based sensor for measurement of fluazinam with triple signal output.

Wang X, Hou J, Lan S, Shen C, Huo D, Ji Z, Ma Y, Luo H, Zhang S, He Q, Hou C. Wang X, et al. Anal Chim Acta. 2020 Apr 29;1108:152-159. doi: 10.1016/j.aca.2020.02.028. Epub 2020 Feb 20. Anal Chim Acta. 2020. PMID: 32222236

6

Au doped poly-thionine and poly-m-Cresol purple: Synthesis and their application in simultaneously electrochemical detection of two lung cancer markers CEA and CYFRA21-1.

Yang H, Bao J, Huo D, Zeng Y, Wang X, Samalo M, Zhao J, Zhang S, Shen C, Hou C. Yang H, et al. Talanta. 2021 Mar 1;224:121816. doi: 10.1016/j.talanta.2020.121816. Epub 2020 Nov 4. Talanta. 2021. PMID: 33379041

7

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.

Chai LJ, Qian W, Zhong XZ, Zhang XJ, Lu ZM, Zhang SY, Wang ST, Shen CH, Shi JS, Xu ZH. Chai LJ, et al. Among authors: zhang sy, zhang xj. Appl Environ Microbiol. 2021 Aug 11;87(17):e0088521. doi: 10.1128/AEM.00885-21. Epub 2021 Aug 11. Appl Environ Microbiol. 2021. PMID: 34160281 Free PMC article.

8

Novisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu.

Chai LJ, Fang GY, Xu PX, Zhang XJ, Lu ZM, Zhang SY, Wang ST, Shen CH, Shi JS, Xu ZH. Chai LJ, et al. Among authors: zhang sy, zhang xj. Int J Syst Evol Microbiol. 2021 Sep;71(9). doi: 10.1099/ijsem.0.004991. Int J Syst Evol Microbiol. 2021. PMID: 34499596

9

Corrigendum: Novisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu.

Chai LJ, Fang GY, Xu PX, Zhang XJ, Lu ZM, Zhang SY, Wang ST, Shen CH, Shi JS, Xu ZH. Chai LJ, et al. Among authors: zhang sy, zhang xj. Int J Syst Evol Microbiol. 2021 Dec;71(12). doi: 10.1099/ijsem.0.005149. Int J Syst Evol Microbiol. 2021. PMID: 34904937 No abstract available.

10

Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu.

Li Y, Liu S, Zhang S, Liu T, Qin H, Shen C, Liu H, Yang F, Yang C, Yin Q, Mao J. Li Y, et al. Food Res Int. 2022 Jun;156:111126. doi: 10.1016/j.foodres.2022.111126. Epub 2022 Mar 12. Food Res Int. 2022. PMID: 35651005

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