Zobrazeno 1 - 10
of 124
pro vyhledávání: '"Suyi Zhang"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 254-262 (2024)
Discriminating strong aroma-type Baijiu (SAB) of different origins was significant for product quality control and origin protection. In this study, a 4×3 sensor array was constructed based on the Ag nanoprism (AgNPR) etching mechanism, in which fou
Externí odkaz:
https://doaj.org/article/77e1ec9c53874b1fb4bea8f62a43d3d2
Autor:
Can Zhang, Jianlong Li, Xuedan Zeng, Yue Wang, Hui Qin, Pan Song, Xiaoyan Hou, Shuliang Liu, Chong Ma, Yong Huang, Suyi Zhang
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101439- (2024)
Chinese Baijiu is among the six major distilled spirits in the world, with a significant output. Consequently, a large quantity of distillers' grains is produced. If these distillers' grains are not promptly treated, they cause a waste of biological
Externí odkaz:
https://doaj.org/article/74ede687038c41129a791ebfcae733cc
Publikováno v:
Foods, Vol 13, Iss 16, p 2492 (2024)
Mulberry perishes easily due to its high water content and thin skin. It is important to extend the shelf life of mulberry by proper processing methods. In the present study, the influence of three drying techniques, including hot air drying (HAD), v
Externí odkaz:
https://doaj.org/article/797eb6248297481bb797060f3ef5dc9b
Autor:
Yingdong Wan, Jun Huang, Qiuxiang Tang, Suyi Zhang, Hui Qin, Yi Dong, Xiaojun Wang, Chuanfeng Qiu, Mengyang Huang, Zhu Zhang, Yi Zhang, Rongqing Zhou
Publikováno v:
Foods, Vol 13, Iss 11, p 1597 (2024)
Elevating the flavor profile of strong flavors Baijiu has always been a focal point in the industry, and pit mud (PM) serves as a crucial flavor contributor in the fermentation process of the fermented grains (FG). This study investigated the influen
Externí odkaz:
https://doaj.org/article/fbfe08ecc9244fdcbd10aace7c5e81fd
Autor:
Junjie Jia, Suyi Zhang, Long Ma, Lei Zheng, Songbai Yu, Caihong Shen, Haiyan Fu, Songtao Wang, Yuanbin She
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract It is of great significance for quality control to realize the discrimination for baijiu from different brands and origins. Strong-aroma-type baijiu (SAB), one of the most important Chinese aroma-type baijiu, exhibits the largest variety and
Externí odkaz:
https://doaj.org/article/4215da116a6942deb6690f95c1f2bb0a
Publikováno v:
Nature Communications, Vol 13, Iss 1, Pp 1-12 (2022)
Pain fluctuates over time in ways that are non-random. Here, the authors show that the human brain can learn to predict these changes in a manner consistent with optimal Bayesian inference by engaging sensorimotor, parietal, and premotor regions.
Externí odkaz:
https://doaj.org/article/eee91602b83d4bc0800cd6572f009c3f
Autor:
Yingjie LIU, Jun HUANG, Huifang TANG, Suyi ZHANG, Yi DONG, Chao WANG, Xiaojun WANG, Chongde WU, Yao JIN, Rongqing ZHOU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 144-154 (2022)
The change trend of the microbial community structure and diversity, in the air around new and old Daqu production factories used for 2 and 25 years, respectively, with the seasons were investigated by both culture-dependent and culture-independent m
Externí odkaz:
https://doaj.org/article/15ffb889a40b4fb4923a1b4615ced2d2
Publikováno v:
IEEE Open Journal of Instrumentation and Measurement, Vol 1, Pp 1-8 (2022)
In Baijiu brewing process, suppliers may adulterate glutinous sorghum with commercially inferior japonica sorghum, which can affect the yield and quality of the final Baijiu production. Currently, sorghum adulteration detection in Baijiu brewing proc
Externí odkaz:
https://doaj.org/article/516730df582642c8be0c0fbd5691c4fa
Autor:
Qianglin Pan, Jun Huang, Suyi Zhang, Hui Qin, Xiaojun Wang, Yu Mu, Huifang Tang, Rongqing Zhou
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
To explore the potential mechanism of improving enzymatic activities in medium-temperature Daqu (MTD) by inoculation functional isolates, we inoculated a single strain of Bacillus licheniformis, and the microbiota composed of Bacillus velezensis and
Externí odkaz:
https://doaj.org/article/3d4891341eab44d79bc1b35d496934eb
Publikováno v:
Fermentation, Vol 9, Iss 8, p 772 (2023)
Traditional Chinese strong-aroma baijiu (CSAB) fermentation technology has been used for thousands of years. Microbial communities that are enriched in continuous and uninterrupted fermentation pits (FPs) are important for fermentation. However, chan
Externí odkaz:
https://doaj.org/article/ec005ba991234d588f164e086269d87b