Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Xinglin Han"'
Enhancing the Quality of High-temperature Daqu in Northern China by Adding Exogenous Bacillus spores
Autor:
Mengchao HE, Zixuan WU, Yuling XI, Dezhong ZHANG, Yulian CHEN, Kun LI, Huihan JING, Hongbo WANG, Haipo LIU, Shanbin CHEN, Xinglin HAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 145-154 (2024)
In this study, the quality of high-temperature Daqu in Northern China was targeted for enhancement, with the aim of subsequently improving the quality of sauce-flavor liquor. This was achieved by incorporating No.1 Bacillus velezensis, No.2 Bacillus
Externí odkaz:
https://doaj.org/article/b5061dad966241b7a1ee24e40d6b6827
Autor:
Xiaoshan Shi, Shumiao Zhao, Shenxi Chen, Xinglin Han, Qiang Yang, Long Zhang, Xian Xia, Junming Tu, Yuanliang Hu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because of its taste, nutritional value, and various health functions. Tetram
Externí odkaz:
https://doaj.org/article/7a990097b71e4fac8db6118d8e9c5629
Autor:
Shanbin Chen, Dong Zhao, Chunguang Luan, Jia Zheng, Wei Liu, Zheng Feng, Ruiqi Luo, Xinglin Han, Deliang Wang
Publikováno v:
Molecules, Vol 28, Iss 16, p 6014 (2023)
Ferulic acid (FA) is a bioactive compound found in traditional Chinese herbal medicine; for example, it is present in Xinjiang Ferula, but also in strong-flavor Chinese baijiu. FA has been shown to play a crucial role in treating oxidative stress, sk
Externí odkaz:
https://doaj.org/article/797473e6bc694b9ca2beec0b99647403
Autor:
Rong Liu, Zukang Fu, Fengjie Zhang, Qingzhong Mao, Chunguang Luan, Xinglin Han, Jie Xue, Deliang Wang, Si Qin, Feike Hao
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 2, Pp 184-191 (2020)
The present study is focused on investigation of the health protective effect of yellow rice wine (YRW) in mice and the potential underlying mechanism. Symptoms of aging were induced in mice by using D-galactose (D-gal), and different doses of YRW (4
Externí odkaz:
https://doaj.org/article/4e46795d49f2443ead81545f1a260135
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Quan-xing Baijiu, a famous brand with different style characteristics from traditional strong-aroma Baijiu, is considered superior due to its “jiao-xiang” (caramel) flavor and the “he-run” (soft, moistening, and harmonious) style. In this stu
Externí odkaz:
https://doaj.org/article/2ecc5050656a45ca886fda8eb3b710c9
Autor:
Shiming Shen, Jinlong Liu, Ruiqi Luo, Jiaojiao Zhang, Dong Zhao, Xinxin Xue, Jia Zheng, Zongwei Qiao, Qiang Zhang, Zheng Feng, Xinglin Han
Publikováno v:
Fermentation, Vol 8, Iss 12, p 671 (2022)
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances
Externí odkaz:
https://doaj.org/article/bd977a81d023416c9819f3437912642b
Publikováno v:
Foods, Vol 10, Iss 7, p 1477 (2021)
The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks
Externí odkaz:
https://doaj.org/article/cab7bd2a65ad4a8ebc81ed3971e14424
Autor:
Yajie Yin, Xinglin Han, Yifan Lu, Jinshan Li, Zongjie Zhang, Xian Xia, Shumiao Zhao, Yunxiang Liang, Baoguo Sun, Yuanliang Hu
Publikováno v:
Fermentation, Vol 7, Iss 2, p 85 (2021)
N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–B
Externí odkaz:
https://doaj.org/article/4f7e68c3df7a4f0bb97c8127cada7367
Autor:
Subadrah Madhawa Nair, Xinglin Han
Publikováno v:
International Academic Journal of Education and Literature. 3:69-76
This quantitative study aims to analyze whether there are differences in students’ expectations of service quality in higher art education between two Chinese art colleges. This study adopts a descriptive research design. The sample of this study i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb559847ba6f89aa720821334f0e1176
https://doi.org/10.47310/iajel.2022.v03i03.009
https://doi.org/10.47310/iajel.2022.v03i03.009
Autor:
Songbo Guo, Xinglin Han, Shanbin Chen, Xiaomeng Zhang, Hongjiao Li, Yishu Li, Wenmei Zhao, Liaofei Zhang, Baoguo Sun, Feike Hao, Yefu Chen
Publikováno v:
American Journal of Biochemistry and Biotechnology. 18:308-318
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7b7eed828595ed98f988f81c773012d
https://doi.org/10.3844/ajbbsp.2022.308.318
https://doi.org/10.3844/ajbbsp.2022.308.318