Yuhang Zhang

发表

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.

Xuebo Song, F. Zheng, Hehe Li, 2019, Food chemistry.

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.

Xuebo Song, Mouming Zhao, F. Zheng, 2019, Food chemistry.

Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids

Jinyuan Sun, Baoguo Sun, Yuhang Zhang, 2022, LWT.

Interaction study of astilbin, isoastilbin and neoastilbin toward CYP2D6 by multi-spectroscopy and molecular docking.

Guiming Liu, Xiaolin Wang, Li Li, 2021, Luminescence : the journal of biological and chemical luminescence.

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC × GC ‐ TOF / MS and means of molecular sensory science

F. Zheng, Hehe Li, Feng Chen, 2019, Flavour and Fragrance Journal.

Roles of aging in the production of light-flavored Daqu.

Mingquan Huang, Baoguo Sun, Guangsen Fan, 2019, Journal of bioscience and bioengineering.

Characterization of lignin extracted from Acanthopanax senticosus residue using different methods on UV-resistant behavior.

Jinghui Zhou, Xing Wang, Mengtian Yu, 2021, International journal of biological macromolecules.

Gut microbiota: A new target of traditional Chinese medicine for insomnia.

Yangxi Liu, Zehui Guo, Wanying Feng, 2023, Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie.

Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter.

Yan Xu, Hai Du, Xueshan Wang, 2019, International journal of food microbiology.

Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation

Lin Zhu, Fuping Zheng, Erbao Chen, 2023, Journal of Food Composition and Analysis.