| 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 | |
| Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation | Xie, Guangfa[1];Zheng, Huajun[ | FOOD SCIENCE & NUTRITION | 48 | |
| 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 | 47 | |
| 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 | 43 | |
| 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 | 34 | |
| The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages | Peng, Qi[1,2];Zheng, Huajun[1] | FOOD SCIENCE & NUTRITION | 31 | |
| 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 | 29 | |
| 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 | 24 | |
| The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field | Shen, Chi[1];Zhu, Hongyi[1];Zh | FOOD SCIENCE & NUTRITION | 23 | |
| Determining Eight Biogenic Amines in Surface Water Using High-Performance Liquid Chromatography-Tandem Mass Spectrometry | Quan, Zhengtao[1];Xie, Guangfa | POLISH JOURNAL OF ENVIRONMENTAL STUDIES | 23 | |
| 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 | 20 | |
| Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis | Peng, Qi[1];Xu, Xia[1];Xing, W | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 20 | |
| Identification and expression of bifunctional acid urea-degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu) | Zheng, Huajun[1,2];Meng, Kai[1 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 18 | |
| Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics | Peng, Qi[1,2];Xu, Qinxia[1];Du | JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY | 16 | |
| 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 | |
| effects of temperature on nutrient removal performance of a pilot-scale ABR/MBR combined process for raw wastewater treatment | Wu, Peng[1,2];Peng, Qi[3];Xu, | DESALINATION AND WATER TREATMENT | 9 | |
| 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 | 9 | |
| Spatial and temporal distribution of environmental microbiota in Chinese rice wine (Huangjiu) natural fermentation wineries | Peng, Qi[1,2];Chen, Xueping[1] | FOOD BIOSCIENCE | 9 | |
| Textile Dyes Alter the Bacterial Community Structure in Contaminated Soil | Zheng, Huajun[1];Yang, Xinyi[1 | JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION | 9 | |
| Identification of colloidal haze protein in Chinese rice wine (Shaoxing Huangjiu) mainly by matrix-assisted laser ionization time-of-flight mass spectrometry | Xie, Guangfa[1];Han, Jiongping | FOOD SCIENCE & NUTRITION | 9 | |
| Environmental factors drive the succession of microbial community structure during wheat Qu fermentation | Peng, Qi[1];Zheng, Huajun[1];Y | FOOD BIOSCIENCE | 8 | |
| 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 | 7 | |
| Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area | Peng, Qi[1];Zhang, Lili[1];Hua | FOODS | 7 | |
| Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC-MS - MS | Peng, Qi[1,2];Li, Shanshan[1]; | MICROCHEMICAL JOURNAL | 5 | |
| 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 | 5 | |
| Geographical traceability of wolfberry pulp: Integrating stable isotopes, minerals, nutrients, and chemometric | Peng, Qi[1];Huang, Jiaxin[1];L | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 5 | |
| Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics | Peng, Qi[1];Chen, Jialing[1];M | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 5 | |
| Identification of geographical indication protected Huangjiu by metabonomics combined with flavor reconstruction | Peng, Qi[1,2];Meng, Kai[1];Yan | FOOD BIOSCIENCE | 5 | |
| Determination of Cyclopiazonic Acid in Chinese Yellow Wine by High-Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry | Peng, Qi[1];Xing, Wenhao[1];Xu | JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN | 5 | |
| Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis | Peng, Qi[1];Zheng, Huajun[1];Q | FOOD MICROBIOLOGY | 4 | |
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