Works matching DE "RICE wines"

Results: 510

基于顶空固相微萃取气相色谱-质谱技术的非靶向代谢分析苗家米酒挥发性风味物质.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 11, p. 50, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250226008

By:

黄裕兵;
李晓飞;
李艳梅;
陈菊

Publication type:

Article

Effects of Black Rice Addition Amount on Antioxidant Activity and Flavor of Rice Wine.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 244, doi. 10.16429/j.1009-7848.2025.04.022

By:

ZHAO Nanqi;
SUI Yong;
SHI Jianbin;
CAI Fang;
CHEN Xueling;
XIONG Tian;
LI Shaobin;
MEI Xin

Publication type:

Article

A simple genotyping method for RIM15 gene polymorphisms in sake yeast strains.

Published in:

Mycoscience, 2025, v. 66, n. 2, p. 134, doi. 10.47371/mycosci.2024.12.001

By:

Takashi Kuribayashi;
Nanako Asahi;
Hina Satone;
Jumpei Tanaka;
Masamichi Sugawara;
Keigo Sato;
Yoshihito Nabekura;
Toshio Joh;
Toshio Aoki

Publication type:

Article

熵权逼近理想解排序法结合响应面设计优选松花粉米酒发酵工艺.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 10, p. 34, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250319006

By:

王彦花;
韩亚飞;
李昭霏

Publication type:

Article

Isolation and characterization of phytase isozymes produced by Aspergillus oryzae.

Published in:

Biotechnology Letters, 2000, v. 22, n. 22, p. 1797, doi. 10.1023/A:1005660919525

By:

Fujita, Jin;
Budda, Nisa;
Tujimoto, Makoto;
Yamane, Yu-ichi;
Fukuda, Hisashi;
Mikami, Shigeaki;
Kizaki, Yasuzo

Publication type:

Article

Discrimination between Chinese rice wines of different geographical origins by NIRS and AAS.

Published in:

European Food Research & Technology, 2007, v. 225, n. 3/4, p. 313, doi. 10.1007/s00217-006-0416-8

By:

Haiyan Yu;
Ying Zhou;
Xiaping Fu;
Lijuan Xie;
Yibin Ying

Publication type:

Article

Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 88, n. 1, p. 277, doi. 10.1007/s00253-010-2758-1

By:

Izawa, Shingo;
Ikeda, Kayo;
Miki, Takeo;
Wakai, Yoshinori;
Inoue, Yoshiharu

Publication type:

Article

Efficient generation of recessive traits in diploid sake yeast by targeted gene disruption and loss of heterozygosity.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 82, n. 2, p. 387, doi. 10.1007/s00253-008-1833-3

By:

Kotaka, Atsushi;
Sahara, Hiroshi;
Kondo, Akihiko;
Ueda, Mitsuyoshi;
Hata, Yoji

Publication type:

Article

Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake.

Published in:

Applied Microbiology & Biotechnology, 2005, v. 69, n. 1, p. 86, doi. 10.1007/s00253-005-1954-x

By:

Izawa, Shingo;
Takemura, Reiko;
Ikeda, Kayo;
Fukuda, Kiyoshi;
Wakai, Yoshinori;
Inoue, Yoshiharu

Publication type:

Article

Principal component analysis of the relationship between the d-amino acid concentrations and the taste of the sake.

Published in:

Amino Acids, 2013, v. 44, n. 2, p. 489, doi. 10.1007/s00726-012-1359-y

By:

Okada, Kaori;
Gogami, Yoshitaka;
Oikawa, Tadao

Publication type:

Article

不同糯米比例对红枣米酒风味和品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 9, p. 130, doi. 10.12161/j.issn.1005‐6521.2025.09.017

By:

曹晓娟;
张琦;
王文华;
王丽玲;
王静尧;
马玉琪;
赵秋琴

Publication type:

Article

山楂糯米酒发酵工艺优化.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 143, doi. 10.12161/j.issn.1005-6521.2025.08.018

By:

周茜;
简宁宁;
李凤霞;
胡元庆

Publication type:

Article

米酒糟综合利用的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 202, doi. 10.12161/j.issn.1005‐6521.2024.24.025

By:

陈玉琴;
张钰霜;
徐爽;
杨嘉和;
程润喜;
胡芳;
王子豪;
方尚玲;
汪江波;
徐健

Publication type:

Article

米香型毛葡萄红曲米配制酒的开发及品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 22, p. 111, doi. 10.12161/j.issn.1005-6521.2024.22.015

By:

黎树君;
郝俊光;
杨金海;
侯慧;
莫维;
祁岑;
庞庭才;
韦文广

Publication type:

Article

玉米须黄酒酿造工艺的优化.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 136, doi. 10.12161/j.issn.1005-6521.2023.13.020

By:

王永国;
张宁宁;
李翠翠

Publication type:

Article

番石榴米酒酿造工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 125, doi. 10.12161/j.issn.1005-6521.2023.10.017

By:

孔凡利;
秦炜欣;
冯莉;
邓淞升;
任宇航;
林嫣;
魏岳荣;
邝瑞彬

Publication type:

Article

黑米荞麦米酒发酵工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 78, doi. 10.12161/j.issn.1005-6521.2023.06.012

By:

贺祺涵;
赵江林;
廖青夏;
钟灵允;
张萍;
王爱莉

Publication type:

Article

青钱柳红米复合酒生产工艺优化及成分分析.

Published in:

Food Research & Development, 2023, v. 44, n. 3, p. 138, doi. 10.12161/j.issn.1005-6521.2023.03.020

By:

李秀萍;
张苇莉;
刘琨毅;
黎粤悦;
吴决连;
李楠

Publication type:

Article

板栗羊肉黄酒工艺优化及其氨基酸营养评价.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 116, doi. 10.12161/j.issn.1005-6521.2023.02.017

By:

李真;
杨晓宽

Publication type:

Article

板栗生姜糯米黄酒发酵工艺优化及辅料对其多酚含量影响.

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 131, doi. 10.12161/j.issn.1005-6521.2023.01.020

By:

刘桃;
梁建兰;
李润峰;
杨晓宽

Publication type:

Article

腌料对烤鹅肝品质特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 24, p. 34, doi. 10.12161/j.issn.1005-6521.2022.24.006

By:

张晓敏;
张云凯;
李欣洋;
王冉;
章宝;
蔡克周

Publication type:

Article

小米苦荞米酒加工工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 22, p. 113, doi. 10.12161/j.issn.1005-6521.2022.22.016

By:

贺祺涵;
赵江林;
林昱吉;
严慧玲;
陈剑雄;
赵钢

Publication type:

Article

红小米黄酒发酵过程中风味物质与细菌菌群分析.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 102, doi. 10.12161/j.issn.1005-6521.2022.11.013

By:

王春艳;
于海彦;
乔志航;
许彬;
罗建成

Publication type:

Article

黄芪米酒发酵的条件优化.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 106, doi. 10.12161/j.issn.1005-6521.2022.08.014

By:

杨丽华;
鲁娜;
张雪舂;
孟建宇

Publication type:

Article

山茱萸黄酒发酵工艺的优化研究.

Published in:

Food Research & Development, 2021, v. 42, n. 22, p. 125, doi. 10.12161/j.issn.1005-6521.2021.22.019

By:

李少华;
李申;
李翠翠

Publication type:

Article

南果梨玫瑰米酒酿造工艺的响应面优化.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 142, doi. 10.12161/j.issn.1005-6521.2021.19.020

By:

王虹玲;
丁昊;
安东平;
岳宏东

Publication type:

Article

糙米酒低温后发酵期的菌种演替及挥发性风味物质变化.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 172, doi. 10.12161/j.issn.1005-6521.2021.15.027

By:

欧阳德文;
宁亚丽;
吴跃

Publication type:

Article

生料液态酿酒工艺研究与品质检测.

Published in:

Food Research & Development, 2021, v. 42, n. 10, p. 129, doi. 10.12161/j.issn.1005-6521.2021.10.020

By:

王端好;
王震;
胡吉祥;
韩孟姚;
仲杰

Publication type:

Article

发酵型桂花酒的工艺优化.

Published in:

Food Research & Development, 2021, v. 42, n. 10, p. 100, doi. 10.12161/j.issn.1005-6521.2021.10.015

By:

薛锦赢;
殷佳雅;
黄秀玉;
叶露;
李育新;
陈伟玲

Publication type:

Article

板栗黄酒发酵工艺的研究.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 142, doi. 10.12161/j.issn.1005-6521.2021.05.024

By:

胡美怡;
陈颖;
杨晓宽

Publication type:

Article

红米水酒发酵工艺的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 24, doi. 10.12161/j.issn.1005-6521.2020.22.005

By:

张慧娟;
王悦;
隋妙;
徐虹

Publication type:

Article

黄酒型茶酒发酵工艺优化.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 57, doi. 10.12161/j.issn.1005-6521.2020.21.010

By:

王仲;
苏玉清;
钟汝燕;
苏观兰;
金琦芳;
孙威江

Publication type:

Article

番木瓜米酒酿造工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 63, doi. 10.12161/j.issn.1005-6521.2020.18.011

By:

邝瑞彬;
魏岳荣;
杨护;
杨敏;
周陈平;
黄炳雄;
孔凡利

Publication type:

Article

采用双歧杆菌发酵迷迭香扣碗酪的工艺及抗氧化研究.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 84, doi. 10.12161/j.issn.1005-6521.2020.12.014

By:

冯红霞;
朱立红;
韩跃军;
马立志;
费鹏;
李建军;
常云鹤

Publication type:

Article

Study on the Technology of Six-Grain Flavor Rice Wine.

Published in:

Food Research & Development, 2020, v. 41, n. 6, p. 72, doi. 10.12161/j.issn.1005-6521.2020.06.013

By:

XU An-shu;
XIA Fan;
LI Qing-sui

Publication type:

Article

高效液相色谱法测定黄酒发酵醪液中生物胺含量.

Published in:

Food Research & Development, 2020, v. 41, n. 5, p. 184, doi. 10.12161/j.issn.1005-6521.2020.05.030

By:

牛天娇;
郭永杰;
孙二娜;
马莺

Publication type:

Article

小米黄酒酿造工艺的研制及优化.

Published in:

Food Research & Development, 2020, v. 41, n. 5, p. 150, doi. 10.12161/j.issn.1005-6521.2020.05.025

By:

李安;
刘小雨;
张惟广

Publication type:

Article

乳酸菌对红曲黄酒品质的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 213, doi. 10.12161/j.issn.1005-6521.2020.03.035

By:

董蕴;
王强;
仇港;
杨成聪;
罗晶晶;
马磊;
郭壮;
赵慧君

Publication type:

Article

甜米酒酒曲微生物分离和菌种鉴定.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 204, doi. 10.12161/j.issn.1005-6521.2019.24.032

By:

蔡海莺;
张婷;
沈灵智;
彭佩莹;
戴璟;
张琪;
罗洁;
毛克羽;
蔡成岗;
毛建卫

Publication type:

Article

菠萝皮渣糯米果酒发酵中成分变化及抗氧化研究.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 52, doi. 10.12161/j.issn.1005-6521.2019.24.009

By:

林丽静;
马丽娜;
黄晓兵;
龚霄;
吴子健

Publication type:

Article

糯米莲藕黄酒的发酵工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 173, doi. 10.12161/j.issn.1005-6521.2019.23.030

By:

王元军;
于清华

Publication type:

Article

黑米酒酿造工艺优化研究.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 91, doi. 10.12161/j.issn.1005-6521.2019.22.015

By:

张文;
廖静;
徐梓焓

Publication type:

Article

五香驼肉干加工工艺及产品特性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 73, doi. 10.12161/j.issn.1005-6521.2019.22.013

By:

杨丽;
傅樱花;
陈钢粮;
郑志强;
杨洁

Publication type:

Article

超声波辅助方式对红曲黄酒品质变化影响的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 139, doi. 10.12161/j.issn.1005-6521.2019.21.024

By:

葛东颖;
何萌;
雷敏;
赵慧君

Publication type:

Article

黄酒贮藏过程中生物胺变化规律的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 32, doi. 10.12161/j.issn.1005-6521.2019.21.006

By:

何晨怡;
童琳娜;
王楠;
王伟;
谢广发;
金建昌

Publication type:

Article

天麻米酒发酵工艺优化.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 118, doi. 10.12161/j.issn.1005-6521.2019.19.021

By:

李刚凤;
刘健;
杨娟;
朱苗;
李丽

Publication type:

Article

香蕉米酒酿造工艺的响应面法优化.

Published in:

Food Research & Development, 2019, v. 40, n. 18, p. 115, doi. 10.12161/j.issn.1005-6521.2019.18.020

By:

段笑影;
刘姝蔓;
白佳美;
高伟贤;
陆思;
王虹玲

Publication type:

Article

新基质曲酿造黑糯米酒工艺条件优化.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 28, doi. 10.12161/j.issn.1005-6521.2019.16.006

By:

母应春;
姜丽;
禹晓婷;
苏伟;
母雨

Publication type:

Article

黄酒熟麦曲中细菌多样性的评价.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 194, doi. 10.3969/j.issn.1005-6521.2019.11.035

By:

崔梦君;
折米娜;
张振东;
赵慧君;
郭壮

Publication type:

Article

发酵型桂花米酒酿制工艺的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 106, doi. 10.3969/j.issn.1005-6521.2019.11.019

By:

廖婷;
吴晓娟;
杨小静;
范俐

Publication type:

Article