Q. Peng

发表

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods.

Rungang Tian, Feiran Chen, Bobin Li, 2015, Food chemistry.

Identification of colloidal haze protein in Chinese rice wine (Shaoxing Huangjiu) mainly by matrix‐assisted laser ionization time‐of‐flight mass spectrometry

Junyong Sun, Jianqiu Sun, Xueyuan Han, 2020, Food science & nutrition.

Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)

Peng Wu, Huajun Zheng, N. Elsheery, 2022, LWT.

The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region

Jianqiu Sun, Xueyuan Han, Q. Peng, 2022, LWT.

Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines

Baowei Hu, Xueyuan Han, Q. Peng, 2020 .

Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics

Huajun Zheng, Q. Peng, Guangfa Xie, 2022, Journal of Food Composition and Analysis.

The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

Peng Wu, Baowei Hu, Huajun Zheng, 2022, Food science & nutrition.

The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field

Peng Wu, Baowei Hu, Huajun Zheng, 2021, Food science & nutrition.

Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis

Qi Peng, Baowei Hu, Chi Shen, 2017 .

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

Jianwei Fu, Huajun Zheng, N. Elsheery, 2021, Food science & nutrition.

Determination of Luteoskyrin in Rice Wine by High-Performance Liquid Chromatography–Ion Trap Tandem Mass Spectrometry

Bobin Li, Q. Peng, Rungang Tian, 2015 .

Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions

Baowei Hu, Xueyuan Han, Q. Peng, 2020 .

Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics

Huajun Zheng, Q. Peng, Guangfa Xie, 2022, Food chemistry: X.

Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics

Jianjian Wu, Q. Peng, Bin Qian, 2020, Journal of Consumer Protection and Food Safety.

Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)

Peng Wu, Huajun Zheng, N. Elsheery, 2023, Food Research International.

Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method

Yanxiang Gao, Fang Yuan, Q. Peng, 2015 .

Spatial and temporal distribution of environmental microbiota in Chinese rice wine (Huangjiu) natural fermentation wineries

Xueping Chen, Huajun Zheng, Q. Peng, 2023, Food Bioscience.

Identification and expression of bifunctional acid urea degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu).

Peng Wu, Huajun Zheng, N. Elsheery, 2022, Journal of the science of food and agriculture.