(Q35817596)

10 August 2017

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region (English)

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10 August 2017

Shuang Ping Liu

1

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10 August 2017

Jian Mao

2

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10 August 2017

Yun Ya Liu

3

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10 August 2017

Xiang Yong Meng

4

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10 August 2017

Zhong Wei Ji

5

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10 August 2017

Zhi Lei Zhou

6

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10 August 2017

Aisikaer Ai-lati

7

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10 August 2017

22 October 2015

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World Journal of Microbiology and Biotechnology

10 August 2017

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10 August 2017

31

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10 August 2017

12

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10 August 2017

1907-1921

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https://scigraph.springernature.com/pub.10.1007/s11274-015-1931-1

10 August 2017

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cites work

Ribosomal RNA-targeted nucleic acid probes for studies in microbial ecology

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models

21 January 2018

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness

21 January 2018

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Indigenous bacteria and fungi drive traditional kimoto sake fermentations

21 January 2018

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data

21 January 2018

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

21 January 2018

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The ribosomal database project (RDP-II): introducing myRDP space and quality controlled public data

21 January 2018

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Ribosomal Database Project: data and tools for high throughput rRNA analysis

21 January 2018

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Analysis of volatile compounds from various types of barley cultivars

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Relationships between sensorial characteristics and microbial dynamics in "Registered Designation of Origin" Salers cheese.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Characterization of pyrazines in some Chinese liquors and their approximate concentrations

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Pyrosequencing analysis of microbiota in Kaburazushi, a traditional medieval sushi in Japan.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Purification and characterization of a thermostable xylanase from Saccharopolyspora pathumthaniensis S582 isolated from the gut of a termite.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.

21 January 2018

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy

21 January 2018

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https://api.crossref.org/works/10.1007%2FS11274-015-1931-1

Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles

21 January 2018

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Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

21 January 2018

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High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

21 January 2018

1 reference

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Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale

21 January 2018

1 reference

12 December 2020

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS

1 reference

12 December 2020

Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis

1 reference

12 December 2020

Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon

1 reference

12 December 2020

Ribosomal RNA-targeted nucleic acid probes for studies in microbial ecology

1 reference

12 December 2020

Next-generation sequencing reveals significant bacterial diversity of botrytized wine

1 reference

12 December 2020

Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing

1 reference

12 December 2020

10.1007/S11274-015-1931-1

Identifiers

DOI

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