Chunsheng Zhang

发表

Clostridiumbtbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose

Baoguo Sun, Zhilei Fu, Xiuting Li, 2022, 3 Biotech.

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds.

Baoguo Sun, Xiuting Li, Youqiang Xu, 2021, Food chemistry.

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

Metabolite Profiling and Transcriptome Analyses Provide Insight Into Phenolic and Flavonoid Biosynthesis in the Nutshell of Macadamia Ternifolia

Jun He, J. B. Asher, Rui Shi, 2022, Frontiers in Genetics.

Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Baoguo Sun, Xiuting Li, Youqiang Xu, 2022, Frontiers in Microbiology.

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Baoguo Sun, He Huang, Dongrui Zhao, 2022, Foods.

Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Fangyuan Chen, He Huang, Dongrui Zhao, 2023, Foods.