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Author

Guihu Zhang

ORCID: 0000-0002-3450-2717
Observed ORCID: 0000-0002-3450-2717
OpenAlex ID: A5026446217
Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods
2022 · Fei He, Shiqi Yang, et al. · Journal of Food Composition and Analysis · 57
Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient
2023 · Shiqi Yang, Guihu Zhang, et al. · Food Chemistry · 53
Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?
2022 · Dan Qin, Yi Shen, et al. · Molecules · 32
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Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example
2023 · Guihu Zhang, Peng Xiao, et al. · Frontiers in Nutrition · 19
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Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu
2023 · Guihu Zhang, Peng Xiao, et al. · Foods · 17
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Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
2025 · Jiao Niu, Yahan Yan, et al. · Foods · 14
Deciphering the formation mechanism of 2-furfurylthiol by multi-omics approach
2024 · Guihu Zhang, Peng Xiao, et al. · Food Bioscience · 4
Effects of sorghum variety on fermentation microecology and flavor characteristics of sesame-flavor Baijiu
2026 · Guihu Zhang, Jiaxin Tang, et al. · Food Research International
Linking geographic flavor signatures to microbial origin in high-temperature Daqu: An integrated metaproteomics and metabolomics approach
2026 · Dandan Song, Xian Zhong, et al. · Food Chemistry X
Works count: 9
Citation count: 196
H-index: 6
I10-index: 6
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