Works matching AU Ao, Zonghua

Results: 10

Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00438-3

By:

Lan, Qiuyu;
Yang, Zhibo;
Lin, Lu;
Song, Chuan;
Tang, Junni;
Liu, Yuan;
Ao, Zonghua;
Zhang, Suyi;
Du, Xin;
Zhu, Chenglin;
Laghi, Luca

Publication type:

Article

Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.

Published in:

Foods, 2025, v. 14, n. 10, p. 1760, doi. 10.3390/foods14101760

By:

Yang, Zhibo;
Song, Chuan;
Lan, Qiuyu;
Hu, Bin;
Ao, Zonghua;
Zhang, Suyi;
Tang, Junni;
Du, Xin;
Zhu, Chenglin;
Laghi, Luca

Publication type:

Article

Surfactant combined with PASP enhance electrokinetic remediation removal heavy metal and hydrocarbon from contaminated soil.

Published in:

International Journal of Environmental Analytical Chemistry, 2024, v. 104, n. 17, p. 5999, doi. 10.1080/03067319.2022.2135999

By:

Tang, Jian;
Tang, Hengjun;
Liu, Guo;
Zhang, Suyi;
Ao, Zonghua;
Sima, Weiping;
Wang, Haiyue;
Zhang, Haoran;
Liang, Rui;
Liang, Chao

Publication type:

Article

Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter.

Published in:

International Journal of Food Science & Technology, 2011, v. 46, n. 8, p. 1591, doi. 10.1111/j.1365-2621.2011.02660.x

By:

Zhang, Chunlin;
Ao, Zonghua;
Chui, Weiqiang;
Shen, Caihong;
Tao, Wenyi;
Zhang, Suyi

Publication type:

Article

Structure and metabolic function of spatiotemporal pit mud microbiome.

Published in:

Environmental Microbiome, 2025, v. 20, n. 1, p. 1, doi. 10.1186/s40793-025-00668-8

By:

Li, Zhihua;
Zhao, Chi;
Mao, Zhenyu;
Zhang, Fengju;
Dong, Ling;
Song, Chuan;
Chen, Yao;
Fu, Xin;
Ao, Zonghua;
Xiong, Yanfei;
Hui, Qin;
Song, Weizhi;
Penttinen, Petri;
Zhang, Suyi

Publication type:

Article

Kinetic Study of Humic Acid Ozonation in Aqueous Media.

Published in:

CLEAN: Soil, Air, Water, 2008, v. 36, n. 10/11, p. 893, doi. 10.1002/clen.200800025

By:

Hengfeng Miao;
Wenyi Tao;
Fengjie Cui;
Zhenghong Xu;
Zonghua Ao

Publication type:

Article

Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing.

Published in:

Molecules, 2024, v. 29, n. 20, p. 4851, doi. 10.3390/molecules29204851

By:

Nie, Xin;
Jia, Xiaohan;
Zhu, Kaixian;
Ling, Ziqing;
Chen, Hongfan;
Xie, Jing;
Ao, Zonghua;
Song, Chuan;
Shen, Caihong;
Zhu, Chenglin;
Yan, Wei;
Wang, Jiabin;
Wang, Yijing;
Zhao, Zhiping

Publication type:

Article

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter.

Published in:

European Food Research & Technology, 2012, v. 234, n. 1, p. 69, doi. 10.1007/s00217-011-1616-4

By:

Zhang, Chunlin;
Ao, Zonghua;
Chui, WeiQiang;
Shen, Caihong;
Tao, Wenyi;
Zhang, Suyi

Publication type:

Article

Combined transcriptomics and metabolomics analyses reveal the molecular mechanism of heat tolerance in Pichia kudriavzevii.

Published in:

Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2025.1572004

By:

Wang, Ning;
Li, Lu;
Ma, Yi;
Shen, Caihong;
Ao, Zonghua;
Song, Chuan;
Mehmood, Muhammad Aamer;
Zhang, Puyu;
Liu, Ying;
Sun, Xiaoke;
Zhu, Hui

Publication type:

Article

Bacillus licheniformis-based intensive fermentation of Tibetan tea improved its bioactive compounds and reinforced the intestinal barrier in mice.

Published in:

Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1376757

By:

Hui Zhu;
Xiaoli Zhou;
Caihong Shen;
Zonghua Ao;
Xiaonian Cao;
Chuan Song;
Mehmood, Muhammad Aamer;
Tao Wu;
Jie Mei;
Manli He;
Yi Ma;
Ning Wang

Publication type:

Article