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  • 收录类型=EIx
  • 人物=彭祺x
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共 21 条 记 录，以下是 1-21

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题名 作者 出处 被引量 操作
Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methodsPeng, Qi[1];Tian, Rungang[1];CFOOD CHEMISTRY47
Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)Peng, Qi[1,3];Zheng, Huajun[1]LWT-FOOD SCIENCE AND TECHNOLOGY26
Characterization of different grades of Jiuqu hongmEI tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tonguePeng, Qi[1,2];Li, Shanshan[1];FOOD RESEARCH INTERNATIONAL19
Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomicsPeng, Qi[1];Meng, Kai[1];ZhengFOOD CHEMISTRY-X18
The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing regionYang, Huanyi[1];Peng, Qi[1];ZhLWT-FOOD SCIENCE AND TECHNOLOGY16
Analysis on driving factors of microbial community succession in Jiuyao of Shaoxing Huangjiu (Chinese yellow rice wine)Peng, Qi[1,2];Zheng, Huajun[1]FOOD RESEARCH INTERNATIONAL14
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu HongmEI TeaPeng, Qi[1,2]; Li, Shanshan[1]SSRN0
Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometricsPeng, Qi[1]; Huang, Jiaxin[1];Industrial Crops and Products0
Comparative Study of Volatile Compounds and Metabolic Pathways of Congou Black Tea from Four Regions Based on Sensory Evaluation and Hs-Spme/Gc-MsPeng, Qi[1,2]; Li, Shanshan[1]SSRN0
Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditionsHan, Xueyuan[1]; Zhao, Yuying[LWT0
Comparative Study on Volatile Compounds and Metabolic Pathways of Congou Black Tea from Four Regions based on sensory evaluation and HS-SPME/GC-MSPeng, Qi[1,2]; Li, Shanshan[1]SSRN0
Enhancing the flavor quality of Chinese rice wine (Huangjiu) through inoculation with Lactobacillus plantarum and Leuconostoc mesenteroidesPeng, Qi[1,3,4]; Li, Jiachen[1LWT0
Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communitiesPeng, Qi[1];Zheng, Huajun[1];ZFOOD RESEARCH INTERNATIONAL0
Response of soil fungi to textile dye contamination☆Peng, Qi[1];Zheng, Huajun[1];XENVIRONMENTAL POLLUTION0
AgEIng status characterization of Chinese spirit using scent characteristics combined with chemometric analysisPeng, Qi[1]; Xu, Xia[1]; Xing,Innovative Food Science and Emerging Technologies0
Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) winesHan, Xueyuan[1]; Peng, Qi[1]; LWT0
Rapid identification of peanut oil adulteration by near infrared spectroscopy and chemometricsPeng, Qi[1];Feng, Xinxin[1];ChSPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY0
Identification and Isolation of Umami Peptides in Chinese HuangjiuPeng, Qi[1]; Zheng, Huajun[1];SSRN0
Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysisPeng, Qi[1]; Zheng, Huajun[1];Food Chemistry0
Therapeutic Potential of Foodborne Indole Derived from Chinese Stinky Tofu in Reducing Intestinal Inflammation and Enhancing Barrier Function to Mitigate Alcoholic Liver InjuryPeng, Qi[1];Zheng, Huajun[1];QJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY0
Source analysis and control strategy of VOCs and PM2.5 in high ozone season in industrial zone of Shaoxing city, ChinaZheng, Huajun[1]; Chen, Di[2];Water, Air, and Soil Pollution0
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