Author

Yongguang Huang

Institution: Guizhou University

Observed institutions: Jiangnan University, Guizhou University, State Key Laboratory of Food Science and Technology, State Administration for Market Regulation

ORCID: 0000-0002-6170-7718

Observed ORCID: 0000-0002-6170-7718

OpenAlex ID: A5033609102

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

2023 · Jiaxin Gong, Yu Ma, et al. · Food Chemistry X · 53

Spatio-temporal scales of the Chinese Daqu microbiome: Heterogeneity, niche differentiation, and assembly mechanisms

2024 · Jie Tang, Junlin Wei, et al. · Trends in Food Science & Technology · 48

Isolation and identification of a blackAspergillusstrain and the effect of its novel protease on the aroma ofMoutai-flavouredliquor

2014 · Yongguang Huang, Qun Wu, et al. · Journal of the Institute of Brewing · 44

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

2024 · Jiaxin Gong, Qiancheng Zuo, et al. · Food Chemistry X · 29

Microbial function in food fermentations: Current research and future directions

2025 · Junlin Wei, Yongguang Huang · Current Research in Microbial Sciences · 13

Amino acids in yeast fermentation: A review of their roles from nutrients to modulators

2026 · Junlin Wei, Panpan Xian, et al. · International Journal of Food Microbiology · 6

Interactions and mechanisms of key polyphenols from Rosa roxburghii tratt distiller's grains with fecal microbiota: Implications for host health

2024 · Die Zhou, Yuxin Cheng, et al. · Food Bioscience · 6

Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains

2025 · Yiwei Zhang, Xiaoyue Xiong, et al. · Food Bioscience · 5

Decoding temperature-regulated flavor metabolism in Bacillus licheniformis from Daqu using multi-omics

2026 · Jiaxin Wang, Jingjing Yu, et al. · Food Bioscience · 4

Abundance-stratified microbial succession underlies functional stability in traditional solid-state fermentation

2026 · Jiaxin Gong, Qiyu Wan, et al. · International Journal of Food Microbiology · 3

Analyzing the metabolic mechanisms and regulation of flavor compounds in Baijiu from a microbial sociology perspective

2026 · Beibei Li, Jie Tang, et al. · Food Bioscience · 3

Quantitative monitoring of Bacillus licheniformis during fermentation using PCR-CRISPR/Cas12a

2026 · Guoning Zhao, Junlin Wei, et al. · Food Research International · 1

Effect of cinnamaldehyde pickering emulsion on Pseudomonas fragi biofilms: Characterization, antibiofilm effects in vitro and in vivo, and a transcriptomic analysis

2025 · Yanwei Zhou, Xiaosu Hu, et al. · Food Chemistry Molecular Sciences · 1

Corrigendum to “Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains” [Food Bioscience 68 106576]

2025 · Yiwei Zhang, Xiaoyue Xiong, et al. · Food Bioscience · 1

Bidirectional flavor crosstalk in alcoholic beverages: Non-volatiles regulating aroma release and volatiles modulating taste perception

2026 · Yan Yan, Cen Li, et al. · Trends in Food Science & Technology

Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes

2026 · Jiaxing Geng, Yongguang Huang · Foods

Biotic and abiotic factors associated with microbiome assembly during high-temperature Daqu production

2026 · Shenpei Quan, Aling Deng, et al. · Food Bioscience

Effect of Cinnamaldehyde Pickering Emulsion on Pseudomonas Fragi Biofilms: Characterization, Antibiofilm Effects in Vitro and in Vivo, and a Transcriptomic Analysis

2025 · Yanwei Zhou, Xiaosu Hu, et al. · SSRN Electronic Journal

Works count: 18

Citation count: 217

H-index: 6

I10-index: 5