Songgui He

Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

Hao Dong, Weidong Bai, Wenhong Zhao, 2022, LWT.

Evaluating the Intoxicating Degree of Liquor Products with Combinations of Fusel Alcohols, Acids, and Esters

J. Xie, Jia Xie, Xiaofei Tian, 2018, Molecules.

Deodorization of the off-gas from livestock manure aerobic composting tank using biotrickling filters and its mechanism

Jiaxing Xu, Yanbin Xu, Ruizhi Dai, 2022, Biochemical Engineering Journal.

Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor

Xiaofei Tian, Lingfang Li, Songgui He, 2020 .

Towards robustness and sensitivity of rapid Baijiu (Chinese liquor) discrimination using Raman spectroscopy and chemometrics: dimension reduction, machine learning, and auxiliary sample

Chenhui Wang, Songgui He, Zhuang Shi, 2023, Journal of Food Composition and Analysis.

Evaluation of intoxicating effects of liquor products on drunken mice.

Xiaofei Tian, Lei Quan, Yunlu Wei, 2017, MedChemComm.