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Author

Lijuan Gong

ORCID: 0000-0002-7262-4280
Observed ORCID: 0000-0002-7262-4280
OpenAlex ID: A5016138576
Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu
2023 · Lei Yang, Jie Chen, et al. · Biotechnology Letters · 22
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Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu
2025 · Lijuan Gong, Shuai Qin, et al. · Food Chemistry X · 17
Dynamic changes in volatile aroma compounds during Chinese Xiaoqu Baijiu brewing
2025 · Zhenbing Ma, Zheng Feng, et al. · Food Research International · 9
Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation
2026 · Jia Zeng, Lijuan Gong, et al. · Frontiers in Microbiology · 6
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Metabolomics analysis of five cultivars of Sorghum bicolor reveals the contribution of flavonoid pathway to tannin content
2025 · Xianlin Ni, Wenjing Long, et al. · PLoS ONE · 6
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Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
2025 · Zhenbing Ma, Haibo Lan, et al. · Food Chemistry X · 6
Research on the origin of the “grain aroma” in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains
2025 · Peiyao Yuan, Lijuan Gong, et al. · Food Chemistry X · 5
Revealing the Functional Microbiota of Caproic Acid-Producing and Lactic Acid-Utilizing Bacteria in the Pit Muds for Chinese Nong-Xiang Baijiu Fermentation
2026 · Qingwei Feng, Xiaohan Li, et al. · Foods · 2
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Complete Genome Sequence of the Poly-γ-Glutamate-Synthesizing Bacterium Bacillus subtilis Bs-115
2018 · Fengqing Wang, Lijuan Gong, et al. · Genome Announcements · 1
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Spatiotemporal dynamics of vegetation greenness and its climatic associations in Harbin based on kernel NDVI
2026 · Yuguang Li, Lijuan Gong, et al. · Figshare
Spatiotemporal dynamics of vegetation greenness and its climatic associations in Harbin based on kernel NDVI
2026 · Yuguang Li, Lijuan Gong, et al. · Geocarto International
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Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu
2026 · Jinting Liu, Lijuan Gong, et al. · Food Chemistry X
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Coupling analysis of microbiota structure and flavor metabolism in baijiu brewing driven by key sorghum components
2026 · Yanqing Wang, Jingyi Bian, et al. · Journal of Agriculture and Food Research
Bacillus velezensis LUB-8 bioaugmentation: a strategy for lactic acid reduction in pit mud of Chinese nong-xiang baijiu
2026 · Guiqiang He, Qingwei Feng, et al. · Microbiology Spectrum
Alternate straw mulching improves sorghum productivity and profitability via moderating soil temperature and conserving moisture in a hot, drought-prone region
2026 · Yuzhang Chen, Xin Liu, et al. · Field Crops Research
Specialized Glutinous Rice Variety for Brewing Strong-flavor Baijiu: Multiscale Starch and Non-starch Characterization
2026 · Jia Zeng, Qiang He, et al. · SSRN Electronic Journal
Comparative Analysis of Brewing Characteristics across Four Glutinous Rice Cultivars
2025 · Fei Kang, Lijuan Gong, et al. · EAS Journal of Nutrition and Food Sciences
Utilizing Y2H-seq to screen interacting proteins of rice OsTLP16.5
2025 · Linglong Deng, Jia Zheng, et al. · Journal of Food Science Nutrition and Health
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Works count: 18
Citation count: 74
H-index: 6
I10-index: 2
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