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在“Elsevier电子期刊”中，命中：134条，耗时：小于0.01 秒

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1.Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

作者：Yijin Yang^a ; ^b ; Yongjun Xia^a ; ^b ; Guangqiang Wang^a ; ^b ; Jianshen Yu^c ; Lianzhong Ai^a ; ^b ; ^{ailianzhong@hotmail.com}

关键词：Mixed starter ; Chinese rice wine ; Volatile flavor compounds ; Brewing stage ; SPME-GC-MS

刊名：LWT - Food Science and Technology

出版年：2017

2.Research progress on the brewing techniques of new-type rice wine

作者：Aiquan Jiao ; Xueming Xu ; Zhengyu Jin ; ^{jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Chinese rice wine ; Brewing technology ; Pretreatment of uncooked materials ; Optimization of fermentation ; Sterilization technology

刊名：Food Chemistry

出版年：2017

3.Vortex-assisted dispersive liquid-liquid microextraction for the analysis of major Aspergillus and Penicillium mycotoxins in rice wine by liquid chromatography-tandem mass spectrometry

作者：Zhiyong Zhao^a ; ¹ ; Xianli Yang^a ; ¹ ; Xiaoyan Zhao^a ; Bing Bai^a ; Chunxia Yao^a ; Na Liu^b ; Jianhua Wang^a ; Changyan Zhou^a ; ^{changyanz@sina.com}

关键词：Vortex-assisted dispersive liquid-liquid microextraction ; Aspergillus and Penicillium mycotoxins ; Rice wine ; Response surface methodology ; LC-MS/MS

刊名：Food Control

出版年：2017

4.Development of an indirect ELISA for the determination of ethyl carbamate in Chinese rice wine

作者：Lin Luo^a ; Hong-Tao Lei^a ; Jin-Yi Yang^a ; Gong-Liang Liu^b ; Yuan-Ming Sun^a ; ^{gzsyming@163.com} ; Wei-Dong Bai^b ; Hong Wang^a ; Yu-Dong Shen^a ; Sui Chen^c ; Zhen-Lin Xu^a ; ^{jallent@163.com}

关键词：Immunoassay ; Hapten ; Polyclonal antibody ; Ethyl carbamate ; Chinese rice wine

刊名：Analytica Chimica Acta

出版年：2017

5.Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

作者：Dengfeng Liu¹ ; ² ; ^{liudf@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Hongtao Zhang³ ; Chi-Chung Lin³ ; Baoguo Xu¹

关键词：Chinese rice wine ; Temperature controlling ; Simultaneous saccharification and fermentation ; Optimal temperature profile

刊名：Chinese Journal of Chemical Engineering

出版年：2016

6.Varieties, production, composition and health benefits of vinegars: A review

作者：Chin Wai Ho^a ; ^{chinwaiho@gmail.com} ; Azwan Mat Lazim^a ; ^{azwanlazim@ukm.edu.my} ; Shazrul Fazry^b ; ^{shazrul@ukm.edu.my} ; Umi Kalsum Hj Hussain Zaki^c ; ^{umikal@mardi.gov.my} ; Seng Joe Lim^a ; ^{joe@ukm.edu.my}

关键词：Acetic acid ; Alcohol ; Bioactive compounds ; Composition ; Fermentation ; Health benefits ; Production methods ; Vinegar

刊名：Food Chemistry

出版年：2017

7.Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing

作者：Yuting Tian^a ; ^b ; Jiamei Huang^a ; Tingting Xie^a ; Luqiang Huang^c ; Weijin Zhuang^a ; Yafeng Zheng^a ; Baodong Zheng^a ; ^b ; ^{zbdfst@hotmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Amino acids ; High hydrostatic pressure processing ; Hongqu rice wine ; Physiochemical characteristics ; Volatile profiles

刊名：Food Chemistry

出版年：2016

8.Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine

作者：Xu-Cong Lv^a ; ^b ; ^c ; ^{xucong1154@163.com" class="auth_mail" title="E-mail the corresponding author} ; ^{xucong1154@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Yan Li^a ; ^b ; Wan-Wei Qiu^a ; ^b ; Xiao-Qi Wu^a ; ^b ; Bing-Xin Xu^c ; Yi-Ting Liang^c ; Bin Liu^a ; ^b ; ^{liubin618@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Shao-Jun Chen^b ; Ping-Fan Rao^c ; Li Ni^c

关键词：Propidium monoazide (PMA) ; Quantitative PCR (qPCR) ; Viable dominant microorganisms ; Traditional brewing process ; Hong Qu glutinous rice wine

刊名：Food Control

出版年：2016

9.Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine

作者：Zhengzong Wu^a ; ^b ; Enbo Xu^a ; ^b ; Jie Long^a ; ^b ; Xiaowei Pan^a ; ^b ; Xueming Xu^a ; Zhengyu Jin^a ; ^b ; ^{jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Aiquan Jiao^a ; ^b ; ^{jiaoaq@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Chinese rice wine ; Total antioxidant capacity ; Total phenolic content ; Data fusion

刊名：Food Chemistry

出版年：2016

10.Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs

作者：Xu-Cong Lv^a ; ^b ; ^c ; ^{xucong1154@163.com" class="auth_mail" title="E-mail the corresponding author} ; ^{xucong1154@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Rui-Bo Jia^a ; ^b ; Yan Li^a ; ^b ; Fang Chen^c ; Zhi-Chao Chen^a ; ^b ; ^c ; Bin Liu^a ; ^b ; Shao-Jun Chen^b ; Ping-Fan Rao^c ; Li Ni^c ; ^{fst.fzu@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; ^{nili@fzu.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Bacterial community ; MALDI-TOF mass spectrometry fingerprinting ; 16S rRNA gene sequence analysis ; Traditional fermentation starters ; Hong Qu glutinous rice wine

刊名：Food Control

出版年：2016

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