Works by 黄永光

Results: 33

酱香型白酒机械化酿造不同轮次堆积发酵细菌菌群结构多样性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 188, doi. 10.7506/spkx1002-6630-20181218-202

By:

王欢;
席德州;
黄永光;
曹文涛;
尤小龙;
程平言;
胡峰

Publication type:

Article

清酱香型白酒挥发性风味组分及香气特征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 241, doi. 10.7506/spkx1002-6630-20180730-363

By:

马宇;
黄永光

Publication type:

Article

高通量测序技术在酿酒微生物多样性研究中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 348, doi. 10.7506/spkx1002-6630-20171204-049

By:

吴成;
王春晓;
王晓丹;
周鸿翔;
黄永光;
邱树毅

Publication type:

Article

金银花纯花固态发酵酒风味特征及活性功能成分分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 249, doi. 10.7506/spkx1002-6630-201824037

By:

马宇;
黄永光;
唐东亚;
潘承金

Publication type:

Article

京医药特色敷贴疗法在急性痛风性关节炎患者中的应用效果.

Published in:

Journal of Clinical Nursing in Practice, 2023, v. 9, n. 4, p. 49, doi. 10.11997/nitcwm.202304013

By:

陈环月;
黄海燕;
阎春明;
黄侯萍;
李培豪;
黄永光;
张帅

Publication type:

Article

基于聚类分析实现高温大曲发酵过程品温的精准预测.

Published in:

China Brewing, 2025, v. 44, n. 3, p. 121, doi. 10.11882/j.issn.0254-5071.2025.03.019

By:

姚翠萍;
李玉萍;
伍中玉;
朱楚天;
朱治宇;
程艳波;
焦富;
龚佳欣;
贾文生;
牟明月;
黄永光

Publication type:

Article

清酱香型白酒糟酚类物质鉴定及其活性功能解析.

Published in:

China Brewing, 2024, v. 43, n. 1, p. 69, doi. 10.11882/j.issn.0254-5071.2024.01.011

By:

钟江;
黄永光;
胡鹏刚;
周蝶;
陆丽娟;
程玉鑫

Publication type:

Article

酱香型白酒机械化酿造不同轮次堆积发酵酒醅真菌群落结构多样性研究.

Published in:

China Brewing, 2021, v. 40, n. 12, p. 64, doi. 10.11882/j.issn.0254-5071.2021.12.012

By:

张瀚之;
席德州;
王欢;
黄永光;
尤小龙;
胡峰;
邱树毅

Publication type:

Article

酱香型白酒大曲细菌菌群结构及功能研究进展.

Published in:

China Brewing, 2020, v. 39, n. 2, p. 19, doi. 10.11882/j.issn.0254-5071.2020.02.004

By:

王小平;
黄永光;
周文美

Publication type:

Article

酱香型白酒制酒机械化生产试验的研究.

Published in:

China Brewing, 2018, v. 37, n. 12, p. 148, doi. 10.11882/j.issn.0254-5071.2018.12.029

By:

张健;
李波;
程平言;
胡建锋;
向祖祥;
钟方达;
胡峰;
黄永光

Publication type:

Article

酱香白酒酿造过程糠醛及糠醇的时空分布规律及溯源分析.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 38, doi. 10.7506/spkx1002-6630-20240618-113

By:

杨婷婷;
黄永光;
左乾程;
赵聪

Publication type:

Article

黑色高温大曲在固态发酵过程中的微生物群落及风味化合物演替驱动机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 102, doi. 10.7506/spkx1002-6630-20240507-027

By:

邓阿玲;
唐杰;
朱楚天;
黄永光

Publication type:

Article

酱酒1、2轮次窖池不同醅层微生态结构与酸性化合物组成解析及其相关性预测.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 88, doi. 10.7506/spkx1002-6630-20230613-099

By:

万旗钰;
程玉鑫;
黄永光;
佘荣书;
邓昌伟;
左乾程

Publication type:

Article

不同香型白酒感官风味及挥发性化合物结构特征.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 43, doi. 10.7506/spkx1002-6630-20211019-200

By:

郭雪峰;
程玉鑫;
黄永光;
陈汀;
孙宗奇

Publication type:

Article

环境因子对茅台镇不同轮次酿造环境细菌群落结构多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 150, doi. 10.7506/spkx1002-6630-20210305-074

By:

王琳;
胡小霞;
黄永光

Publication type:

Article

生青味缺陷型酱香白酒风味特征分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 233, doi. 10.7506/spkx1002-6630-20210116-179

By:

孙优兰;
黄永光;
胡峰;
程平言;
尤小龙;
陆伦维

Publication type:

Article

茅台镇酱香型白酒不同生产轮次酿造环境的细菌菌群结构特征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 185, doi. 10.7506/spkx1002-6630-20200708-113

By:

王琳;
胡小霞;
黄永光

Publication type:

Article

酱香白酒机械化酿造不同基酒风味化合物解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 199, doi. 10.7506/spkx1002-6630-20200530-366

By:

李利利;
马宇;
黄永光;
尤小龙;
程平言;
胡峰

Publication type:

Article

茅台镇酱香型白酒酿造环境中真菌菌群多样性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 164, doi. 10.7506/spkx1002-6630-20200529-359

By:

黎瑶依;
胡小霞;
黄永光

Publication type:

Article

酱香型白酒机械化制曲发酵细菌群落的演替.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 150, doi. 10.7506/spkx1002-6630-20200705-059

By:

左乾程;
黄永光;
郭敏;
胡峰;
尤小龙;
程平言

Publication type:

Article

清酱香型白酒冬季发酵细菌群落演替及堆积过程细菌来源解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 145, doi. 10.7506/spkx1002-6630-20200420-251

By:

左乾程;
黄永光;
朱家合;
马菜飞

Publication type:

Article

机械化酱香型轮次基酒风味结构及特征酯类化合物解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 269, doi. 10.7506/spkx1002-6630-20200515-173

By:

何东梅;
马宇;
黄永光;
尤小龙;
程平言;
胡峰

Publication type:

Article

基于高通量测序对茅台镇酱香白酒主酿区霉菌菌群结构多样性的解析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 150, doi. 10.7506/spkx1002-6630-20191227-332

By:

朱治宇;
黄永光

Publication type:

Article

茅台镇不同主酿区域酱香型白酒酿造大曲中细菌菌群结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 167, doi. 10.7506/spkx1002-6630-20191120-241

By:

任爱容;
黄永光

Publication type:

Article

清酱香型白酒特征风味化合物分.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 199, doi. 10.7506/spkx1002-6630-20191203-035

By:

孙优兰;
黄永光;
朱晓春;
马宇;
蒋想;
尹素梅

Publication type:

Article

茅台镇酱香白酒不同轮次主酿区可培养霉菌种群结构多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 184, doi. 10.7506/spkx1002-6630-20190918-226

By:

朱治宇;
黄永光

Publication type:

Article

基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 127, doi. 10.7506/spkx1002-6630-20190810-110

By:

罗方雯;
黄永光;
涂华彬;
胡峰;
尤小龙

Publication type:

Article

茅台镇酱香型白酒酿造大曲及环境中可培养细菌多样性及功能分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 195, doi. 10.7506/spkx1002-6630-20190517-203

By:

任爱容;
黄永光;
涂华彬

Publication type:

Article

酱香型白酒1轮次酿造细菌的菌群结构.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 175, doi. 10.7506/spkx1002-6630-20190618-195

By:

胡小霞;
黄永光;
涂华彬;
胡峰;
程平言;
尤小龙

Publication type:

Article

茅台镇酱香白酒不同酿造区域可培养酵母种群结构多样性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 143, doi. 10.7506/spkx1002-6630-20190430-292

By:

罗方雯;
黄永光;
涂华彬

Publication type:

Article

以聚合乳清蛋白为壁材的苦荞黄酮微胶囊化及其品质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 259, doi. 10.7506/spkx1002-6630-20190624-291

By:

孙亚利;
周文美;
黄永光;
王小平;
周敏

Publication type:

Article

清酱香型白酒陶坛发酵细菌群落结构多样性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 130, doi. 10.7506/spkx1002-6630-20190314-175

By:

胡小霞;
黄永光;
蒋想;
朱家合;
金磊

Publication type:

Article

酱香型和清香型白酒糟多酚类物质解析及对短链脂肪酸调节作用研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 3, p. 110, doi. 10.13995/j.cnki.11-1802/ts.037469

By:

钟江;
黄永光;
周蝶;
陆丽娟;
朱家合;
左乾程;
程玉鑫;
胡鹏刚

Publication type:

Article