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Structural elucidation of a highly branched α-D-glucan from Huangjiu and its hepatoprotective activity via gut microbiome regulation and intestinal barrier repairment

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Preparation, physicochemical characterization, and computational studies of aldehyde aroma compounds/cyclodextrin inclusion complexes

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Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions

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Structure elucidation and anticancer activity of a heteropolysaccharide from white tea.

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Structure characterisation of polysaccharide isolated from huangjiu and its anti‐inflammatory activity through MAPK signalling

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Structural characterization and anti-oxidant activity of polysaccharide HVP-1 from Volvariella volvacea

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Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis

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Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters

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Purification, structural elucidation and in vitro antitumor activity of a novel polysaccharide from sugarcane leaves

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Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality

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The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development

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Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods

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Interactions between Huangjiu Polysaccharides and Polyphenols: Mechanisms and Influence on Volatile Organic Compounds Release

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Hydrocolloid–flavor interactions in food systems: A review of mechanisms, factors, and applications

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SPME-GC/MS profiling reveals flavor benefits of Polygonatum sibiricum in Yunyang Huangjiu

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Metabolomics-Driven Insights into Rice Wine Fermentation: From Descriptive Profiling to Intelligent Process Control

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Study of Fermentation Process for Millet Baijiu and Analysis of Its Flavor Components

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Interactions between Huangjiu Polysaccharides and Polyphenols: Mechanisms and Influence on Volatile Organic Compounds Release

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Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches

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Effects of three kinds of Jiuqu on the aroma components of millet Huangjiu based on HS-SPME-GC-MS

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Revealing flavor characteristic differences among representative Huangjiu types and screening markers based on metabolomics, sensory evaluation, and chemometric discrimination

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Structure characterisation of polysaccharide isolated from huangjiu and its anti‐inflammatory activity through MAPK signalling

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