Zhilei Zhou

发表

The generation of carbon monoxide and carbonyl compounds in reconstituted tobacco sheet

Maoshen Chen, F. Zhong, Yue Li, 2013, Journal of Thermal Analysis and Calorimetry.

The influence of exogenous fiber on the generation of carbonyl compounds in reconstituted tobacco sheet

Maoshen Chen, F. Zhong, Hua Wang, 2014 .

Effect of exogenous softwood on thermal decomposition of reconstituted tobacco sheet

Maoshen Chen, F. Zhong, Yue Li, 2014, Journal of Thermal Analysis and Calorimetry.

Effects of common ammonium salt on the thermal behavior of reconstituted tobacco sheet

Maoshen Chen, F. Zhong, Jianguo Ma, 2014, Journal of Thermal Analysis and Calorimetry.

Development of a Rapid Method for Determination of Main Higher Alcohols in Fermented Alcoholic Beverages Based on Dispersive Liquid-Liquid Microextraction and Gas Chromatography-Mass Spectrometry

Xiu-Juan Li, Zhilei Zhou, Shuangping Liu, 2019, Food Analytical Methods.

Enzyme Production Potential of Penicillium oxalicum M1816 and Its Application in Ferulic Acid Production

Weibiao Zhou, Shuangping Liu, Yong-Chun Zhou, 2021, Foods.

Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine

Lin Peng, Zhilei Zhou, Shuangping Liu, 2018 .

Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)

F. Zheng, Shuangping Liu, Zhilei Zhou, 2019, Journal of Food Processing and Preservation.

Quantitative determination of the major aroma compounds in cigarette smoke condensates using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry based on direct solvent extraction and comparison with simultaneous distillation extraction

Maoshen Chen, F. Zhong, Yue Li, 2013 .

Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu

Shuangping Liu, Zhilei Zhou, Hongli Yao, 2022, LWT.

Structural Characterization of Peptides From Huangjiu and Their Regulation of Hepatic Steatosis and Gut Microbiota Dysbiosis in Hyperlipidemia Mice

Shuguang Chen, Zhilei Zhou, Shuangping Liu, 2021, Frontiers in Pharmacology.

Assimilable nitrogen reduces the higher alcohols content of huangjiu

D. Ma, Zhilei Zhou, Shuangping Liu, 2021 .

Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation

Shuangping Liu, Zhilei Zhou, Jian Mao, 2022, Food Bioscience.

Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction

Maoshen Chen, F. Zhong, Yue Li, 2014, European Food Research and Technology.

Characterization of the Key Aroma Compounds in Dog Foods by Gas Chromatography-Mass Spectrometry, Acceptance test and Preference test.

Maoshen Chen, F. Zhong, Yue Li, 2020, Journal of agricultural and food chemistry.

Artificial intelligence-based approaches for traditional fermented alcoholic beverages’ development: review and prospect

Shuangping Liu, Zhilei Zhou, Jian Mao, 2022, Critical reviews in food science and nutrition.

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments.

Shenmin Zhang, F. Zhong, Shenghu Zhu, 2020, Food research international.

Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production.

F. Zhong, Shenghu Zhu, Guoquan Li, 2021, Food chemistry.

Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process.

Shenghu Zhu, Zhilei Zhou, Shuang Liu, 2017, Journal of bioscience and bioengineering.

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes.

Zhilei Zhou, Shuangping Liu, Jian Mao, 2019, International journal of food microbiology.

Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice

F. Zhong, Shenghu Zhu, Guoquan Li, 2021, Journal of Cereal Science.

Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.

Jian Mao, Zhongwei Ji, Zhilei Zhou, 2017, Journal of chromatography. A.

Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu.

Shuangping Liu, Zhilei Zhou, Jian Mao, 2022, Food research international.

Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury

Weibiao Zhou, Shuguang Chen, Zhilei Zhou, 2022, Foods.

Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01

Songjing Zhang, Zhilei Zhou, Shuangping Liu, 2021, Food Research International.

Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing

F. Zhong, Zhilei Zhou, Jian Mao, 2020 .

Differentiation of flue-cured tobacco leaves in different positions based on neutral volatiles with principal component analysis (PCA)

W. Xia, F. Zhong, Yue Li, 2012, European Food Research and Technology.

Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation.

Shuangping Liu, Zhilei Zhou, Jian Mao, 2022, Food microbiology.

Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu

Shuangping Liu, Xiaogang Liu, Zhilei Zhou, 2023, Food Bioscience.

Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content

F. Zhong, Shenghu Zhu, Zhilei Zhou, 2020 .

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

Zhilei Zhou, Shuang Liu, Zhongwei Ji, 2015, World Journal of Microbiology and Biotechnology.

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

Zhilei Zhou, Shuang Liu, Jian Mao, 2015, World Journal of Microbiology and Biotechnology.

Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

Shuangping Liu, Zhilei Zhou, Jian Mao, 2023, Foods.

Screening of marine sediment-derived microorganisms and their bioactive metabolites: a review

Shuangping Liu, Zhilei Zhou, Hongli Yao, 2023, World Journal of Microbiology and Biotechnology.

Microbial succession and its effect on the formation of umami peptides during sufu fermentation

Hongshun Yang, Zhilei Zhou, Jieqi Mao, 2023, Frontiers in Microbiology.

Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine

Jian Xin Yu, Jian Mao, Shuang Ping Liu, 2016 .

Influence of Physicochemical Characteristics on the Effective Moisture Diffusivity in Tobacco

Maoshen Chen, F. Zhong, Yue Li, 2015 .

Screening of marine sediment-derived microorganisms and their bioactive metabolites: a review

Shuangping Liu, Zhilei Zhou, Hongli Yao, 2023, World Journal of Microbiology and Biotechnology.

Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning

Shuangping Liu, Zhilei Zhou, Jian Mao, 2023, Foods.

Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu

Shuangping Liu, Zhilei Zhou, Zhongwei Ji, 2023, Journal of Food Composition and Analysis.

Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations

Shuangping Liu, Zhilei Zhou, Jian Mao, 2023, NPJ biofilms and microbiomes.