Get started

Wuliangye Group Co., Ltd (China)

Alternate names: Sichuan Yibin Wuliangye Group Co., Ltd., Wuliangye Group, Wuliangye Group Co Ltd, Wuliangye Group Co., Ltd, 五粮液集团公司, 四川省宜宾五粮液集团有限公司
ROR: 00vscct19
OpenAlex ID: I4405270529
Quorum sensing-mediated microbial interactions: Mechanisms, applications, challenges and perspectives
2023 · Xiangyong Zeng, Yunman Zou, et al. · Microbiological Research · 255
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
2021 · Shiyuan Ma, Huibo Luo, et al. · Bioresource Technology · 200
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing
2022 · Min Zhu, Jia Zheng, et al. · Food Research International · 141
Application of Terpenoid Compounds in Food and Pharmaceutical Products
2023 · Mei Fan, Siqi Yuan, et al. · Fermentation · 130
PDF
A portable sensor for glucose detection in Huangshui based on blossom-shaped bimetallic organic framework loaded with silver nanoparticles combined with machine learning
2023 · Yi Ma, Yinjiang Leng, et al. · Food Chemistry · 118
Unique Probiotic Properties and Bioactive Metabolites of Saccharomyces boulardii
2022 · JunJie Fu, Jun Liu, et al. · Probiotics and Antimicrobial Proteins · 95
Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation
2022 · Muwen He, Yao Jin, et al. · Food Research International · 94
Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China
2019 · Kaizheng Zhang, Jiangang Yang, et al. · Food Chemistry · 93
Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter
2017 · Yuhong Huang, Zhuolin Yi, et al. · Frontiers in Microbiology · 92
PDF
New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter
2017 · Yuhong Huang, Zhuolin Yi, et al. · Scientific Reports · 88
PDF
Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach
2024 · Yi Ma, Ziyun Wei, et al. · Food Chemistry X · 84
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
2023 · Youqiang Xu, Mengqin Wu, et al. · Foods · 83
PDF
A sensitive enzyme-free electrochemical sensor based on a rod-shaped bimetallic MOF anchored on graphene oxide nanosheets for determination of glucose in huangshui
2023 · Yi Ma, Yinjiang Leng, et al. · Analytical Methods · 83
Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing
2022 · Siqi Yuan, Ziyang Jin, et al. · Frontiers in Microbiology · 69
PDF
Translating regulatory clauses into executable codes for building design checking via large language model driven function matching and composing
2025 · Zhe Zheng, Jin Han, et al. · Engineering Applications of Artificial Intelligence · 60
PDF
Distribution and function of dominant yeast species in the fermentation of strong‐flavor baijiu
2021 · Ling You, Dong Zhao, et al. · World Journal of Microbiology and Biotechnology · 57
Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
2023 · Jie Deng, Jia Zheng, et al. · LWT · 52
Analysis of the Fungal Community in Zaopei During the Production of Chinese Luzhou-flavour Liquor
2007 · Wen-xue Zhang, Zong-wei Qiao, et al. · Journal of the Institute of Brewing · 49
DNAzyme-based and smartphone-assisted colorimetric biosensor for ultrasensitive and highly selective detection of histamine in meats
2023 · Junjun Wang, Yue Tang, et al. · Food Chemistry · 48
Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
2023 · Shukun Yuan, Hai Du, et al. · Microbiology Spectrum · 47
Can Electronic Nose Replace Human Nose?─An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages
2023 · Yuzhu Li, Kangzhuo Yang, et al. · ACS Omega · 43
PDF
Production of caproic acid by Rummeliibacillus suwonensis 3B-1 isolated from the pit mud of strong-flavor baijiu
2022 · Chaojie Liu, Yuanfen Du, et al. · Journal of Biotechnology · 42
Synthesis, characterization, and methylene blue adsorption of multiple-responsive hydrogels loaded with Huangshui polysaccharides, polyvinyl alcohol, and sodium carboxyl methyl cellulose
2022 · Ziyan Wu, Qinjian Liao, et al. · International Journal of Biological Macromolecules · 42
Research Progress of the Biosynthesis of Natural Bio-Antibacterial Agent Pulcherriminic Acid in Bacillus
2020 · Siqi Yuan, Xihao Yong, et al. · Molecules · 42
PDF
Isolation, Identification, and Characterization of an Acid-Tolerant Pichia kudriavzevii and Exploration of Its Acetic Acid Tolerance Mechanism
2023 · Ning Wang, Puyu Zhang, et al. · Fermentation · 41
PDF
Works count: 280
Citation count: 9,488
Year
Topic
Type