Xie G - 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: xie g. Foods. 2024 Dec 10;13(24):3984. doi: 10.3390/foods13243984. Foods. 2024. PMID: 39766928 Free PMC article.

2

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. Among authors: xie g. 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

3

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. Among authors: xie g. FEMS Microbiol Lett. 2016 Jan;363(1):fnv214. doi: 10.1093/femsle/fnv214. Epub 2015 Nov 3. FEMS Microbiol Lett. 2016. PMID: 26538578

4

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. Among authors: xie w, xie g. 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

5

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: xie g. Food Res Int. 2021 Jan;139:109955. doi: 10.1016/j.foodres.2020.109955. Epub 2020 Dec 7. Food Res Int. 2021. PMID: 33509507

6

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: xie g. 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

7

Isolation and identification of the bitter compound from Huangjiu.

Lu Z, Xie G, Wu D, Yang L, Jin Z, Hu Z, Xu X, Lu J. Lu Z, et al. Among authors: xie g. Food Chem. 2021 Jul 1;349:129133. doi: 10.1016/j.foodchem.2021.129133. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33561795

8

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production.

Wang P, Sun J, Li X, Wu D, Li T, Lu J, Chen J, Xie G. Wang P, et al. Among authors: xie g. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014 Apr;31(4):587-92. doi: 10.1080/19440049.2013.878869. Epub 2014 Feb 28. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014. PMID: 24386880

9

Highly sensitive electrochemical detection of carbendazim residues in water by synergistic enhancement of nitrogen-doped carbon nanohorns and polyethyleneimine modified carbon nanotubes.

Chen X, Li W, Lu C, Chu J, Lin R, Wang P, Xie G, Gu Q, Wu D, Chu B. Chen X, et al. Among authors: xie g. Sci Total Environ. 2022 Dec 10;851(Pt 2):158324. doi: 10.1016/j.scitotenv.2022.158324. Epub 2022 Aug 28. Sci Total Environ. 2022. PMID: 36037905

10

Secretome of Aspergillus oryzae in Shaoxing rice wine koji.

Zhang B, Guan ZB, Cao Y, Xie GF, Lu J. Zhang B, et al. Int J Food Microbiol. 2012 Apr 16;155(3):113-9. doi: 10.1016/j.ijfoodmicro.2012.01.014. Epub 2012 Jan 24. Int J Food Microbiol. 2012. PMID: 22341915

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