Junguang Hao

发表

The influence of LOX-less barley malt on the flavour stability of wort and beer

Jian-Jun Dong, Junhong Yu, Huang Shuxia, 2014 .

Optimum Method of Analyzing Hop Derived Aroma Compounds in Beer by Headspace Solid-Phase Microextraction (SPME) with GC/MS and Their Evolutions during Chinese Lager Brewing Process

Jian-Jun Dong, Junhong Yu, Junguang Hao, 2014 .

Intracellular metabolite profiling of industrial yeast and the synthesis of flavour compounds in beer

S. Jia, Cheng Zhong, Jian-Jun Dong, 2017 .

Identification of the Major Proteins in Beer Foam by Mass Spectrometry following Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

Jian-Jun Dong, Junhong Yu, Wei Fan, 2006 .

Construction of a Single PEP4 Allele Deletion in Saccharomyces carlsbergensis and a Preliminary Evaluation of Its Brewing Performance

R. Speers, Jing Chen, Jian-Jun Dong, 2008 .

Thermosonication and inactivation of viable putative non-culturableLactobacillus acetotoleransin beer

Junguang Hao, Yinglian Zhu, Hua Yin, 2018, Journal of the Institute of Brewing.

Predictive analysis of beer quality by correlating sensory evaluation with higher alcohol and ester production using multivariate statistics methods.

Cheng Zhong, S. Jia, Cheng Zhong, 2014, Food chemistry.

A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids

R. Speers, Ziru Dai, Junguang Hao, 2020 .

Determination of Tyrosol, 2-Phenethyl Alcohol, and Tryptophol in Beer by High-Performance Liquid Chromatography

Jian-Jun Dong, Junguang Hao, Lianju Shan, 2008 .