Wu D - Search Results

1

Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS.

Shi Z, Li W, Chen Z, Peng Z, Ma M, Zhang J, Wu D, Xie G, Lu J. Shi Z, et al. Among authors: wu d. Foods. 2024 Dec 10;13(24):3984. doi: 10.3390/foods13243984. Foods. 2024. PMID: 39766928 Free PMC article.

2

Enhancement Effect of Chitosan Coating on Inhibition of Deoxynivalenol Accumulation by Litsea cubeba Essential Oil Emulsion during Malting.

Peng Z, Feng W, Cai G, Wu D, Lu J. Peng Z, et al. Among authors: wu d. Foods. 2021 Dec 8;10(12):3051. doi: 10.3390/foods10123051. Foods. 2021. PMID: 34945601 Free PMC article.

3

Screening and application of purine degrading Limosilactobacillus fermentum LF-1 from Huangjiu fermentation broth.

Wang X, Yang S, Lu J, Xie G, Wu D. Wang X, et al. Among authors: wu d. J Sci Food Agric. 2023 Dec;103(15):7921-7931. doi: 10.1002/jsfa.12881. Epub 2023 Aug 4. J Sci Food Agric. 2023. PMID: 37490358

4

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain.

Wu D, Li X, Shen C, Lu J, Chen J, Xie G. Wu D, et al. Int J Food Microbiol. 2014 Jun 16;180:19-23. doi: 10.1016/j.ijfoodmicro.2014.04.007. Epub 2014 Apr 13. Int J Food Microbiol. 2014. PMID: 24769164

5

Constitutive expression of the DUR1,2 gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation.

Wu D, Li X, Lu J, Chen J, Zhang L, Xie G. Wu D, et al. FEMS Microbiol Lett. 2016 Jan;363(1):fnv214. doi: 10.1093/femsle/fnv214. Epub 2015 Nov 3. FEMS Microbiol Lett. 2016. PMID: 26538578

6

A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles.

Tian T, Wu D, Ng CT, Yang H, Sun J, Liu J, Lu J. Tian T, et al. Among authors: wu d. Appl Microbiol Biotechnol. 2020 Apr;104(7):3097-3107. doi: 10.1007/s00253-020-10451-z. Epub 2020 Feb 12. Appl Microbiol Biotechnol. 2020. PMID: 32047990

7

Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation.

Wu D, Xie W, Li X, Cai G, Lu J, Xie G. Wu D, et al. Appl Microbiol Biotechnol. 2020 May;104(10):4435-4444. doi: 10.1007/s00253-020-10549-4. Epub 2020 Mar 25. Appl Microbiol Biotechnol. 2020. PMID: 32215703

8

Uncovering mechanisms of greengage wine fermentation against acidic stress via genomic, transcriptomic, and metabolic analyses of Saccharomyces cerevisiae.

Tian T, Wu D, Ng CT, Yang H, Liu J, Sun J, Lu J. Tian T, et al. Among authors: wu d. Appl Microbiol Biotechnol. 2020 Sep;104(17):7619-7629. doi: 10.1007/s00253-020-10772-z. Epub 2020 Jul 10. Appl Microbiol Biotechnol. 2020. PMID: 32651599

9

Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles.

Tian T, Sun J, Wu D, Xiao J, Lu J. Tian T, et al. Among authors: wu d. Food Chem. 2021 Mar 15;340:128179. doi: 10.1016/j.foodchem.2020.128179. Epub 2020 Sep 24. Food Chem. 2021. PMID: 33007693

10

Profiling the key metabolites produced during the modern brewing process of Chinese rice wine.

Jin Z, Cai G, Wu C, Hu Z, Xu X, Xie G, Wu D, Lu J. Jin Z, et al. Among authors: wu d, wu c. Food Res Int. 2021 Jan;139:109955. doi: 10.1016/j.foodres.2020.109955. Epub 2020 Dec 7. Food Res Int. 2021. PMID: 33509507

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