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xutao ji
(11 results)?
Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu.
Food Res Int. 2023 Oct;172:113141. doi: 10.1016/j.foodres.2023.113141. Epub 2023 Jun 20.
Food Res Int. 2023.
PMID: 37689904
Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor.
Ji X, Yu X, Wu Q, Xu Y.
Ji X, et al.
Food Res Int. 2022 May;155:110995. doi: 10.1016/j.foodres.2022.110995. Epub 2022 Feb 25.
Food Res Int. 2022.
PMID: 35400416
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Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu.
Ji X, Yu X, Zhang L, Wu Q, Chen F, Guo F, Xu Y.
Ji X, et al.
Int J Food Microbiol. 2023 Mar 16;389:110101. doi: 10.1016/j.ijfoodmicro.2023.110101. Epub 2023 Jan 25.
Int J Food Microbiol. 2023.
PMID: 36724601
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Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation.
Wang Z, Ji X, Wang S, Wu Q, Xu Y.
Wang Z, et al. Among authors: ji x.
Int J Food Microbiol. 2021 Dec 2;359:109426. doi: 10.1016/j.ijfoodmicro.2021.109426. Epub 2021 Sep 30.
Int J Food Microbiol. 2021.
PMID: 34627066
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Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor.
Du R, Liu J, Jiang J, Wang Y, Ji X, Yang N, Wu Q, Xu Y.
Du R, et al. Among authors: ji x.
Food Chem. 2021 Jun 15;347:129036. doi: 10.1016/j.foodchem.2021.129036. Epub 2021 Jan 12.
Food Chem. 2021.
PMID: 33508589
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Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation.
Hu L, Wang J, Ji X, Liu R, Chen F, Zhang X.
Hu L, et al. Among authors: ji x.
J Food Sci Technol. 2018 Oct;55(10):4001-4012. doi: 10.1007/s13197-018-3325-5. Epub 2018 Jul 16.
J Food Sci Technol. 2018.
PMID: 30228398
Free PMC article.
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