专家文章 | 徐岩

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热心肠智库专家文章 | 徐岩

2024

CAThe insights into the phage communities of fermented foods in the age of viral metagenomics

CRIT REV FOOD SCI, 10.1080/10408398.2023.2299323

CAAroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection

Foods, 10.3390/foods13020232

CACharacterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

J AGR FOOD CHEM, 10.1021/acs.jafc.3c06929

2023

CAExploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor: An olfactometer-based study

FOOD CHEM, 10.1016/j.foodchem.2023.136881

CAQuantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process

Foods, 10.3390/foods12142658

CAAmino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation

Microbiol Spectr, 10.1128/spectrum.02640-22

CAStochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

Microbiol Spectr, 10.1128/spectrum.05103-22

CANon-gene-editing microbiome engineering of spontaneous food fermentation microbiota-Limitation control, design control, and integration

COMPR REV FOOD SCI F, 10.1111/1541-4337.13135

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CARare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu

Food Microbiol, 10.1016/j.fm.2023.104247

CARatio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce

AEM, 10.1128/aem.01884-22

CAPhenotypic, Genomic, and Transcriptomic Comparison of Industrial Aspergillus oryzae Used in Chinese and Japanese Soy Sauce: Analysis of Key Proteolytic Enzymes Produced by Koji Molds

Microbiol Spectr, 10.1128/spectrum.00836-22

CAAcidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu

Int J Food Microbiol, 10.1016/j.ijfoodmicro.2023.110101

2022

CAComposition and function of viruses in sauce-flavor baijiu fermentation

Int J Food Microbiol, 10.1016/j.ijfoodmicro.2022.110055

CADaqu microbiota adaptability to altered temperature determines the formation of characteristic compounds

Int J Food Microbiol, 10.1016/j.ijfoodmicro.2022.109995

CAChameleon-like microbes promote microecological differentiation of Daqu

Food Microbiol, 10.1016/j.fm.2022.104144

CATranscriptional Profiling Reveals Adaptive Response and Tolerance to Lactic Acid Stress in Pichia kudriavzevii

Foods, 10.3390/foods11182725

CAOligomeric interactions maintain active-site structure in a noncooperative enzyme family

EMBO J, 10.15252/embj.2021108368

CAAssessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan

FOOD CHEM, 10.1016/j.foodchem.2022.132991

CAConstructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation

Int J Food Microbiol, 10.1016/j.ijfoodmicro.2022.109594

CAOptimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu

FOOD CHEM, 10.1016/j.foodchem.2022.132502