Du H - Search Results

1

Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.

Tang J, Lin B, Shan Y, Ruan S, Jiang W, Li Q, Zhu L, Li R, Yang Q, Du H, Yang S, Sun Q, Chen S. Tang J, et al. Among authors: du h. Front Microbiol. 2024 Jul 31;15:1421928. doi: 10.3389/fmicb.2024.1421928. eCollection 2024. Front Microbiol. 2024. PMID: 39144211 Free PMC article.

2

Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor.

Wang X, Du H, Xu Y. Wang X, et al. Among authors: du h. Int J Food Microbiol. 2017 Mar 6;244:27-35. doi: 10.1016/j.ijfoodmicro.2016.12.018. Epub 2017 Jan 2. Int J Food Microbiol. 2017. PMID: 28064120

3

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.

Song Z, Du H, Zhang Y, Xu Y. Song Z, et al. Among authors: du h. Front Microbiol. 2017 Jul 14;8:1294. doi: 10.3389/fmicb.2017.01294. eCollection 2017. Front Microbiol. 2017. PMID: 28769888 Free PMC article.

4

Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.

Wang X, Du H, Zhang Y, Xu Y. Wang X, et al. Among authors: du h. Appl Environ Microbiol. 2018 Jan 31;84(4):e02369-17. doi: 10.1128/AEM.02369-17. Print 2018 Feb 15. Appl Environ Microbiol. 2018. PMID: 29196296 Free PMC article.

5

Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process.

Tan Y, Zhong H, Zhao D, Du H, Xu Y. Tan Y, et al. Among authors: du h. Int J Food Microbiol. 2019 Dec 2;311:108350. doi: 10.1016/j.ijfoodmicro.2019.108350. Epub 2019 Sep 6. Int J Food Microbiol. 2019. PMID: 31614280

6

Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu.

Zhang H, Wang L, Tan Y, Wang H, Yang F, Chen L, Hao F, Lv X, Du H, Xu Y. Zhang H, et al. Among authors: du h. Int J Food Microbiol. 2021 Jan 2;336:108898. doi: 10.1016/j.ijfoodmicro.2020.108898. Epub 2020 Sep 29. Int J Food Microbiol. 2021. PMID: 33129005

7

Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation Communities.

Zhang H, Du H, Xu Y. Zhang H, et al. Among authors: du h. Appl Environ Microbiol. 2021 Apr 13;87(9):e02992-20. doi: 10.1128/AEM.02992-20. Print 2021 Apr 13. Appl Environ Microbiol. 2021. PMID: 33608301 Free PMC article.

8

Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.

Zhang H, Wang L, Wang H, Yang F, Chen L, Hao F, Lv X, Du H, Xu Y. Zhang H, et al. Among authors: du h. Food Res Int. 2021 Mar;141:109887. doi: 10.1016/j.foodres.2020.109887. Epub 2020 Nov 10. Food Res Int. 2021. PMID: 33641943

9

The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation.

Du H, Ji M, Xing M, Wang X, Xu Y. Du H, et al. Food Res Int. 2021 Feb;140:109860. doi: 10.1016/j.foodres.2020.109860. Epub 2020 Nov 2. Food Res Int. 2021. PMID: 33648178

10

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.

Hao F, Tan Y, Lv X, Chen L, Yang F, Wang H, Du H, Wang L, Xu Y. Hao F, et al. Among authors: du h. Front Microbiol. 2021 May 6;12:669201. doi: 10.3389/fmicb.2021.669201. eCollection 2021. Front Microbiol. 2021. PMID: 34025626 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

8,031 results

Search Page

Filters