| Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods | Peng, Qi[1];Tian, Rungang[1];C | FOOD CHEMISTRY | 53 | |
| 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 TECHNOLOGY | 38 | |
| Characterization of different grades of Jiuqu hongmEI tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue | Peng, Qi[1,2];Li, Shanshan[1]; | FOOD RESEARCH INTERNATIONAL | 37 | |
| 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 INTERNATIONAL | 30 | |
| Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines | Han, Xueyuan[1];Peng, Qi[1];Ya | LWT-FOOD SCIENCE AND TECHNOLOGY | 24 | |
| Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics | Peng, Qi[1];Meng, Kai[1];Zheng | FOOD CHEMISTRY-X | 22 | |
| The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region | Yang, Huanyi[1];Peng, Qi[1];Zh | LWT-FOOD SCIENCE AND TECHNOLOGY | 19 | |
| Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions | Han, Xueyuan[1];Zhao, Yuying[2 | LWT-FOOD SCIENCE AND TECHNOLOGY | 13 | |
| Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities | Peng, Qi[1];Zheng, Huajun[1];Z | FOOD RESEARCH INTERNATIONAL | 4 | |
| Enhancing the flavor quality of Chinese rice wine (Huangjiu) through inoculation with Lactobacillus plantarum and Leuconostoc mesenteroides | Peng, Qi[1,3,4];Li, Jiachen[1] | LWT-FOOD SCIENCE AND TECHNOLOGY | 3 | |
| Source analysis and control strategy of VOCs and PM2.5 in high ozone season in industrial zone of Shaoxing city, China | Zheng, Huajun[1];Chen, Di[2];Q | WATER AIR AND SOIL POLLUTION | 2 | |
| Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics | Peng, Qi[1];Huang, Jiaxin[1];L | INDUSTRIAL CROPS AND PRODUCTS | 2 | |
| Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis | Peng, Qi[1];Zheng, Huajun[1];L | FOOD CHEMISTRY | 1 | |
| Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics | Peng, Qi[1];Cheng, Shuangqi[1] | FOOD CHEMISTRY | 1 | |
| Rapid identification of peanut oil adulteration by near infrared spectroscopy and chemometrics | Peng, Qi[1];Feng, Xinxin[1];Ch | SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY | 1 | |
| Rapid discrimination of Chinese rice Wine (Huangjiu) from various regions using Benchtop-NIR and Micro-NIR spectrometers in conjunction with chemometrics | Hu, Qiang[1];Feng, Xinxin[3];W | INFRARED PHYSICS & TECHNOLOGY | 0 | |
| Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach | Peng, Qi[1];Huang, Jiaxin[1];L | FOOD RESEARCH INTERNATIONAL | 0 | |
| Therapeutic Potential of Foodborne Indole Derived from Chinese Stinky Tofu in Reducing Intestinal Inflammation and Enhancing Barrier Function to Mitigate Alcoholic Liver Injury | Peng, Qi[1];Zheng, Huajun[1];Q | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 0 | |
| Analysis of regional flavor quality differences in congou black tea using metabolomics | Peng, Qi[1]; Huang, Jiaxin[1]; | Food Chemistry | 0 | |
| AgEIng status characterization of Chinese spirit using scent characteristics combined with chemometric analysis | Peng, Qi[1]; Xu, Xia[1]; Xing, | Innovative Food Science and Emerging Technologies | 0 | |
| Identification and Isolation of Umami Peptides in Chinese Huangjiu | Peng, Qi[1]; Zheng, Huajun[1]; | SSRN | 0 | |
| Differentiation of Chinese Rice Wine(Huangjiu) from Different AgEIng Status Based on Hs-Spme-Gc-Ms Combined with Near Infrared | Xie, Guangfa[1]; Xie, Junhao[2 | SSRN | 0 | |
| Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu HongmEI Tea | Peng, Qi[1,2]; Li, Shanshan[1] | SSRN | 0 | |
| Comparative Study of Volatile Compounds and Metabolic Pathways of Congou Black Tea from Four Regions Based on Sensory Evaluation and Hs-Spme/Gc-Ms | Peng, Qi[1,2]; Li, Shanshan[1] | SSRN | 0 | |
| Comprehensive multi-omics analysis of secondary distillate from fermented Huangjiu residue: Insights into flavor formation and microbial dynamics | Peng, Qi[1];Wu, Zhitao[1];Qian | FOOD CHEMISTRY | 0 | |
| Response of soil fungi to textile dye contamination☆ | Peng, Qi[1];Zheng, Huajun[1];X | ENVIRONMENTAL POLLUTION | 0 | |
| Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics | Peng, Qi[1];Cheng, Shuangqi[1] | FOOD CHEMISTRY | 0 | |
| Comparative Study on Volatile Compounds and Metabolic Pathways of Congou Black Tea from Four Regions based on sensory evaluation and HS-SPME/GC-MS | Peng, Qi[1,2]; Li, Shanshan[1] | SSRN | 0 | |
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