Weiwei Li

Harbin Normal University

Harbin

China

  • Harbin Normal University

SCHOLARLY PAPERS

5

DOWNLOADS

103

TOTAL CITATIONS

5

Scholarly Papers (5)

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1.

Overexpression of the Autophagy-Related Gene Siatg8a from Foxtail Millet (Setaria Italica L.) in Transgenic Wheat Confers Tolerance to Phosphorus Starvation

Number of pages: 17 Posted: 19 Nov 2022
Zhang He, Ming Chen, Bingqi Ling, Tao Cao, Chunxiao Wang, Weiwei Li, Wensi Tang, Kai Chen, Yongbin Zhou, Jun Chen, Zhaoshi Xu, Dan Wang, Changhong Guo and Youzhi Ma
Harbin Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Harbin Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Harbin Normal University, Harbin Normal University and affiliation not provided to SSRN
Downloads 32 (1,010,769)

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Autophagy-associated genes, Foxtail millet (Setaria italica), Grain yield, Low-phosphorus stress, Transgenic wheat.

2.

Effects of Saccharomyces Cerevisiae on Microbial Community and Flavor Metabolites in Solid-State Fermentation of Strong-Flavor Baijiu

Number of pages: 41 Posted: 19 Jan 2024
Fanghang Qiu, Binghao Du, Chengnan Zhang, Lining Zhu, Yatao Yan, Weiwei Li, Weijun Leng, Zemin Pang, Baoguo Sun and Xiuting Li
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Harbin Normal University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 25 (1,091,183)
Citation 2

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Saccharomyces cerevisiae, ethyl hexanoate, organic acid tolerance, Biofortification, Microbial community, flavor metabolites

3.

Effect of Saccharomyces Cerevisiae  Inoculation on the Co-Fermentation of Clostridium Kluyveri  And Clostridium Tyrobutyricum: A Strategy for Controlling Acidity and Enhancing Aroma in Strong-Flavor Baijiu

Number of pages: 38 Posted: 17 Dec 2024
Fanghang Qiu, Weiwei Li, Ya Zhang, Haideng Li, Jialiang Niu, Xi Chen, Xiuting Li and Baoguo Sun
Beijing Technology and Business University, Harbin Normal University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 17 (1,202,509)

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Clostridium kluyveri, Co-fermentation, Differential flavor substance, Ethyl esters, Community succession, Baijiu

4.

Temporal Heterogeneity of Microbial Communities and Flavor Metabolism During Storage of High-Temperature Daqu

Number of pages: 23 Posted: 22 May 2024
Jialiang Niu, Weiwei Li, Binghao Du, Yanfang Wu, Ying Lang, Baoguo Sun, Weizheng Sun and Xiuting Li
Beijing Technology and Business University, Harbin Normal University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, South China University of Technology and Beijing Technology and Business University
Downloads 17 (1,190,321)

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Sauce-flavor baijiu, High-temperature Daqu, Volatile compounds, Microorganism, Pyrazines, Microbial function

5.

Spatial Heterogeneity of Microbiota and Flavor Across Different Rounds of Sauce-Flavor Baijiu in Northern China

Number of pages: 45 Posted: 09 Sep 2023
Yanfang Wu, Zhongfu Duan, Jialiang Niu, Hua Zhu, Chengnan Zhang, Weiwei Li, Xiuting Li and Baoguo Sun
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Harbin Normal University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 12 (1,248,665)
Citation 3

Abstract:

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Sauce-flavor Baijiu, stack fermentation, pit fermentation, microbial community, base Baijiu, flavor substance