Author

Mengsha Hu

Institution: Shiono Koryo Kaisha, Ltd. (Japan)

Observed institution: Shiono Koryo Kaisha, Ltd. (Japan)

ORCID: 0009-0004-1154-8191

Observed ORCID: 0009-0004-1154-8191

OpenAlex ID: A5121680012

Flavor development of traditional Huangjiu (Chinese rice wine) from Jiaxing by consecutive fermentation: Metagenomic and metabolomic evaluation

2026 · Yanyun Wang, Zhuoyu Huang, et al. · Journal of Agriculture and Food Research · 4

Rice puffing pretreatment modulates fermentation behavior, volatilome remodeling, and Maillard-related color development in Huangjiu

2026 · Qi Peng, Shuangqi Cheng, et al. · LWT

Identification of key substances and mechanisms of action for the pleasurable aroma of Shaoxing Huangjiu based on GC–MS, molecular docking, and sensory evaluation

2026 · Qi Peng, Daquan Lou, et al. · Food Chemistry

Multi-omics insights into microbial succession, metabolite dynamics, and flavor formation during the fermentation of Inner Mongolian sea-buckthorn wine

2026 · Qi Peng, Han Jiang, et al. · SSRN Electronic Journal

Characterization of bioactive compounds (GABA, glutathione, phenolic acids and isomaltooligosaccharides) and enhancement of GABA via mutagenesis during Shaoxing Huangjiu fermentation

2025 · Shuya Zhang, Jianghua Li, et al. · International Journal of Food Science & Technology

Works count: 6

Citation count: 4

H-index: 1

I10-index: