Zhigang Zhao

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.

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.

Volatile Profiles of Allium tenuissimum L. Flower Fried by Four Different Oils, Using SPME–GC–MS, and Sensory Evaluation Coupled with Partial Least Squares Regression

Dan Ding, Yutong Wang, Zhigang Zhao, 2022, Journal of Food Composition and Analysis.

“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.