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Author

Yu Mu

Observed name: Mu, Yu
ORCID: 0000-0002-0697-6229
Observed ORCID: 0000-0002-0697-6229
OpenAlex ID: A5028056958
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
2020 · Chi Zhao, Wei Su, et al. · Food Research International · 186
Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics
2022 · Yu Mu, Jun Huang, et al. · Food Chemistry · 99
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
2023 · Ying Huang, Dong Li, et al. · Food Research International · 93
Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
2020 · Li Jiang, Wei Su, et al. · Frontiers in Microbiology · 85
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Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing
2020 · Yu Mu, Wei Su, et al. · Frontiers in Microbiology · 81
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Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages
2022 · Yu Mu, Jun Huang, et al. · Food Research International · 64
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
2023 · Yu Mu, Jun Huang, et al. · Food Chemistry · 58
Bioaugmented Daqu-induced variation in community succession rate strengthens the interaction and metabolic function of microbiota during strong-flavor Baijiu fermentation
2023 · Yu Mu, Jun Huang, et al. · LWT · 58
Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu
2021 · Chi Zhao, Wei Su, et al. · Frontiers in Microbiology · 53
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Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
2024 · Yu Mu, Ying Huang, et al. · Food Research International · 30
Response and assembly of abundant and rare taxa in Zaopei under different combination patterns of Daqu and pit mud: from microbial ecology to Baijiu brewing microecosystem
2023 · Yu Mu, Jun Huang, et al. · Food Science and Human Wellness · 29
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Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
2025 · Yu Mu, Shangjie Yao, et al. · Food Research International · 28
Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine
2020 · Li Jiang, Yingchun Mu, et al. · Food Science & Nutrition · 28
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Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine
2019 · Yu Mu, Wei Su, et al. · International Journal of Food Properties · 20
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Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds
2025 · Yu Mu, Linpei Liu, et al. · Food Chemistry · 19
Synergistic effect of biotic and abiotic factors drives microbiota succession and assembly in medium‐temperature Daqu
2023 · Qianglin Pan, Jun Huang, et al. · Journal of the Science of Food and Agriculture · 15
Response of microbiota to exogenous inoculation improved the enzymatic activities of medium-temperature Daqu
2022 · Qianglin Pan, Jun Huang, et al. · Frontiers in Microbiology · 12
Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud
2022 · Yu Mu, Jun Huang, et al. · Foods · 12
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Linking microbial ecosystem to key flavor compounds in high-temperature Daqu: Multi-omics insights into Bacillus-driven acetoin-pyrazine pathway
2026 · Dong Li, Xiaoqin Zhang, et al. · LWT · 9
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
2025 · Hong Zhang, Ying Huang, et al. · LWT · 9
Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham
2026 · Yu Mu, Dong Li, et al. · Food Chemistry X · 5
Combined application of multi-omics techniques and multivariate statistical analysis reveals the core functional microorganisms of Qula in Tibet, China
2024 · Ying Huang, Jiarong Li, et al. · Food Bioscience · 5
Technological and safety characterization of Staphylococcus saprophyticus NHY-25 isolates from high-temperature Daqu, a starter of Jiangxiangxing Baijiu
2026 · Fenglian Zeng, Xingxing Deng, et al. · Food Science and Biotechnology · 1
Multi-omics insights into microbial communities and key flavor formation mechanisms of sweet flour paste under sunroom fermentation mode
2026 · Yuanyuan Chen, Qi Qi, et al. · Food Bioscience · 1
Effects of wheat-surface microorganisms on community assembly and characteristic flavor formation in high-temperature Daqu
2026 · Lixi Deng, Ying Huang, et al. · LWT
Works count: 42
Citation count: 1,000
H-index: 15
I10-index: 18
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