2024Scientific literature23 citationsDOI

Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition

Lianqing Wang, Ping Tang, Qing Zhao +6

Food Research International

Brewing

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2024Scientific literature23 citations Open Access

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga

Foods

Biochemical engineering

The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this...

Research Library

Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

The intervention of nanotechnology in food packaging: a review

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts

Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies

Agriculture: Electron Beam Irradiation Technology Applications in the Food Industry

Applications of High Pressure Technology in Food Processing

Beyond Sugar: A Holistic Review of Sweeteners and Their Role in Modern Nutrition

Biotechnological approaches for targeted strain screening and enhancement of Daqu for quality baijiu production

Advancement and challenges in tea brewing: The dynamic principles, influencing factors, innovative processing technologies and pollutants

Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

Advances in pulsed electric stimuli as a physical method for treating liquid foods

Recent updates and perspectives of plasma in food processing: a review

Craft beer vs industrial beer: chemical and sensory differences

Assessing the inconsistency of microplastic measurements in foods and beverages

Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar

Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China

Brief review of malting quality and frontier areas in barley

Illicit innovation and institutional folding: From purity to naturalness in the Bavarian brewing industry

Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review

Exploring the differences in sauce-flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours

Analysis of microbial community succession and its metabolic characteristics in the first and second rounds of cave-brewed sauce-flavor Baijiu

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping

Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

16. Brewing Sorghum Beer in Burkina Faso: A Study in Food Technology from the Perspective of Anthropological Linguistics

Cold plasma technology: An insight on its disinfection efficiency of various food systems

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours

Emerging trends in intelligent packaging for tackling food waste in the modern food supply chain

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

Applications of food extrusion technology

Synthetic biology for the food industry: advances and challenges

Unlocking lager's flavour palette by metabolic engineering of Saccharomyces pastorianus for enhanced ethyl ester production

Effects on beer attribute preferences of consumers' attitudes towards sustainability: The case of craft beer and beer packaging

Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein

Wild cereal grain consumption among Early Holocene foragers of the Balkans predates the arrival of agriculture

Hyperbaric Storage of Food: Applications, Challenges, and Perspectives

Comprehensive Review of Silver Nanoparticles in Food Packaging Applications

The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu

Using GC–O–MS, GC–IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process

Synthetic Biology Tools for Engineering Aspergillus oryzae

Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties

Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production

Consumer Understanding of the Australian Dietary Guidelines: Recommendations for Legumes and Whole Grains

A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters

The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions