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food bioscience(1)
food chemistry(1)
foods(1)

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Aoxing Tang AND Bangzhu Peng(0)

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shenzhen branch, guangdong laboratory for lingnan modern agriculture, genome analysis laboratory of the ministry of agriculture, agricultural genomics institute at shenzhen, chinese academy of agricultural sciences, shenzhen 518120, china(3)
shenzhen institute of nutrition and health, huazhong agricultural university, wuhan 430070, china(3)
college of food science and technology, huazhong agricultural university, wuhan, hubei, 430070, china(2)
hubei key laboratory of fruit & vegetable processing & quality control, huazhong agricultural university, wuhan, hubei, 430070, china(2)
college of food science and technology, huazhong agricultural university, wuhan 430070, china(1)
hubei key laboratory of fruit & vegetable processing & quality control, huazhong agricultural university, wuhan, 430070, china(1)

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2024(2)
2023(1)

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资源类型: 外文期刊

作者:Aoxing Tang(精确检索)

作者:Bangzhu Peng(精确检索)

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1Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation

作者： Aoxing Tang; Bangzhu Peng; SCIE（2024版） EI（2024版）

机构： College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China;

来源：Food Chemistry

关键词：（0-1-4）Active microbiota succession Black rice wine Characteristic flavor Metabolic pathway Metatranscriptomics Signature function

2Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis

作者： Aoxing Tang; Bangzhu Peng; SCIE（2024版）农林核心（2020版）

来源：Food Bioscience

关键词：（0-1-4）Black rice bran component Black rice wine Flavor differences GC-IMS GC-MS Glutinous rice wine

3Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms

作者： Aoxing Tang; Bangzhu Peng; SCIE（2023版）

机构： College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China;

来源：Foods

关键词： black rice wine characteristic flavor compounds core microbes correlation analysis Xiaoqu