319 results on '"Shan, Chunhui"'
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2. Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
3. Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China
4. Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
5. Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
6. Comparative analysis of microbial community structure in the peel and core of Houhuo low-temperature Daqu
7. Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu
8. Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium–high temperature Daqu
9. Correlation between Taste Quality and Bacterial Community of Dazhu Rice Wine
10. Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics
11. Effects of low-temperature storage on the aroma composition and quality of Golden Empress Hami melons: A transcriptomic and metabolomic analysis
12. Bacterial community structure of rice wine from China's Xiaogan and Dazhou regions: Correlation with taste characteristics
13. Fungal communities and their correlation with the sensory quality of rice wine from the Xiaogan and Dazhou regions in China
14. Analysis of the effect of rice wine koji on the fermentation quality of rice wine based on high-depth sequencing
15. Analysis of bacterial community structure and taste quality of different colored high-temperature Daqu in the Xiangyang region, China
16. Oxidative cyclopalladation triggers the hydroalkylation of alkynes
17. Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice
18. Comparative analysis of the microbial community structure in light-flavor Daqu in Taiyuan and Suizhou regions, China
19. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds
20. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice
21. Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China
22. Moisture content online detection system based on multi-sensor fusion and convolutional neural network
23. Comparative analysis of sensory features, microbial diversity, and their correlations in light‐flavor Daqu from different regions
24. Online monitoring system of material moisture content based on the Kalman filter fusion algorithm in air-impingement dryer
25. Sustainable Development of Basin Economy and Marine Economy
26. Transcriptome analysis of starch and sucrose metabolism change in Gold Queen Hami melons under different storage temperatures
27. Low-temperature adaptation and preservation revealed by changes in physiological–biochemical characteristics and proteome expression patterns in post-harvest Hami melon during cold storage
28. Fungal communities and their correlation with the sensory quality of rice wine from the Xiaogan and Dazhou regions in China
29. High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas
30. Computational advances aiding mechanistic understanding of silver-catalyzed carbene/nitrene/silylene transfer reactions
31. Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm.
32. Enhanced Adsorption and Dissociation of H2O Facilitates Photocatalytic CO2 Reduction on Defective BiSbO4
33. Comparative genomic analysis of the genus Weissella and taxonomic study of Weissella fangxianensis sp. nov., isolated from Chinese rice wine starter
34. iTRAQ-based quantitative proteomics analysis of cantaloupe (Cucumis melo var. saccharinus) after cold storage
35. Simulation of Heat and Mass Transfer and Quality Study of Infrared Hot Air Combined Drying of Yam Slices
36. Bacterial Community Structure of Rice Wine from China's Xiaogan and Dazhou Regions: Correlation with Taste Characteristics
37. Enhanced Adsorption and Dissociation of H2o Facilitates Photocatalytic Co2 Reduction on Defective Bisbo4
38. Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism
39. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
40. Effect of brewing condition on the quality of Apocynum venetum tea
41. A low concentration of exogenous salicylic acid enhances cold tolerance in Hami melons (Cucumis melo var. saccharinus) by modulating salicylic acid-response CmGST genes
42. Aryne 1,4‐Disubstitution and Remote Diastereoselective 1,2,4‐Trisubstitution via a Nucleophilic Annulation‐[5,5]‐Sigmatropic Rearrangement Process
43. Ru‐Catalyzed CH Functionalization of Heterocycles
44. Physiological and transcriptomic analysis of postharvest Jiashi melon at different storage temperatures
45. Drying Temperature Precision Control System Based on Improved Neural Network PID Controller and Variable-Temperature Drying Experiment of Cantaloupe Slices.
46. Mechanistic insights into the rhodium-copper cascade catalyzed dual C-H annulation of indoles
47. Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis
48. Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
49. The Stannum–Ene Reactions of Benzyne and Cyclohexyne with Superb Chemoselectivity for Cyclohexyne
50. Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum
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