Yan Xu

Overview

Best Publications

• Mystery behind Chinese liquor fermentation

  Guangyuan Jin;Yang Zhu;Yan Xu

  611
  Citations

• Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography−Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

  Wenjun Gao;Wenlai Fan;Yan Xu

  327
  Citations

• A novel raw starch digesting α-amylase from a newly isolated Bacillus sp. YX-1: Purification and characterization

  Xu Dong Liu;Yan Xu

  255
  Citations

• Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation

  Xueshan Wang;Hai Du;Yan Zhang;Yan Xu

  240
  Citations

• Characterization of pyrazines in some Chinese liquors and their approximate concentrations.

  Wenlai Fan;Yan Xu;Yanhong Zhang

  229
  Citations

• Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

  Zhewei Song;Hai Du;Yan Zhang;Yan Xu

  225
  Citations

• Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

  Shuang Chen;Yan Xu;Michael C. Qian

  223
  Citations

• Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making.

  Peng Wang;Qun Wu;Xuejian Jiang;Zhiqiang Wang

  193
  Citations

• Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.

  Xinliang Mo;Yan Xu;Wenlai Fan

  193
  Citations

• Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography- olfactometry, chemical quantitative and odor activity values analysis

  Xiaoxin Wang;Wenlai Fan;Yan Xu

  189
  Citations

• Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

  Xueshan Wang;Hai Du;Yan Xu

  187
  Citations

• Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid‐Phase Microextraction

  L. Wang;Y. Xu;G. Zhao;J. Li

  185
  Citations

• The influence of yeast strains on the volatile flavour compounds of Chinese rice wine

  Shuang Chen;Yan Xu

  182
  Citations

• Succinic acid production from corn stover by simultaneous saccharification and fermentation using Actinobacillus succinogenes.

  Pu Zheng;Lin Fang;Yan Xu;Jin-Jun Dong

  182
  Citations

• Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.

  Sha Sha;Shuang Chen;Michael Qian;Chengcheng Wang

  181
  Citations

• Systematically engineering the biosynthesis of a green biosurfactant surfactin by Bacillus subtilis 168.

  Qun Wu;Yan Zhi;Yan Xu

  179
  Citations

• Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.

  Qun Wu;Liangqiang Chen;Yan Xu

  177
  Citations

• Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.

  Bi Chen;Qun Wu;Yan Xu

  175
  Citations

• Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.

  Haiyan Fan;Wenlai Fan;Yan Xu

  161
  Citations

• Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

  Qun Wu;Qun Wu;Yang Zhu;Cheng Fang;Cheng Fang;Rene H. Wijffels;Rene H. Wijffels

  158
  Citations