Yu Zheng

Tianjin University - Tianjin University of Science and Technology

China

  • Tianjin University - Tianjin University of Science and Technology

SCHOLARLY PAPERS

4

DOWNLOADS

86

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Characterization of Main Aroma Active Compounds in Shanxi Aged Vinegar and Possible Transformation Pathways in the Entire Production Process

Number of pages: 39 Posted: 10 Jun 2024
Jiao Wang, Ao Zhang, Yaao Zhou, Wenqing Zhang, Kai Liang, Jingli Zhou, Jia Song, Min Wang and Yu Zheng
Beijing Technology and Business University, Tianjin University - Tianjin University of Science and Technology, Tianjin University - Tianjin University of Science and Technology, Tianjin University - Tianjin University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Tianjin University - Tianjin University of Science and Technology, Tianjin University of Science & Technology - State Key Laboratory of Food Nutrition and Safety and Tianjin University - Tianjin University of Science and Technology
Downloads 40 (934,536)

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GC×GC-O-TOF-MS, Shanxi aged vinegar, Aroma active compounds, Possible transformation pathway

2.

Extraction Methods and Compositions of Polyphenols in Shanxi Aged Vinegar

Number of pages: 15 Posted: 25 Apr 2023
Jing Liu, Jiao Wang, Guangyue Shen, Huanmei Meng, Jingli Zhou, Menglei Xia, Yu Zheng and Min Wang
Tianjin University - Tianjin University of Science and Technology, Beijing Technology and Business University, Tianjin University - Tianjin University of Science and Technology, Tianjin University - Tianjin University of Science and Technology, affiliation not provided to SSRN, Tianjin University - Tianjin University of Science and Technology, Tianjin University - Tianjin University of Science and Technology and Tianjin University of Science & Technology - State Key Laboratory of Food Nutrition and Safety
Downloads 22 (1,133,098)

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Keywords: Shanxi aged vinegar, polyphenol, macroporous adsorption resin, Solid-phase extraction, melanoidin

3.

Abiotic Factors Modulating Metabolic Pathways of Lactic Acid in Solid-State Fermentation of Cereal Vinegar

Number of pages: 44 Posted: 31 Aug 2024
Dantong Liu, Hao Wang, Liting Wang, Kai Liang, Shan Cao, Yanfang Wu, Jingli Zhou, Yu Zheng and Min Wang
Tianjin University - Tianjin University of Science and Technology, Tianjin University - Tianjin University of Science and Technology, Tianjin University - Tianjin University of Science and Technology, affiliation not provided to SSRN, Tianjin University - Tianjin University of Science and Technology, Beijing Technology and Business University, affiliation not provided to SSRN, Tianjin University - Tianjin University of Science and Technology and Tianjin University of Science & Technology - State Key Laboratory of Food Nutrition and Safety
Downloads 14 (1,230,376)

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Lactic acid bacteria, solid-state fermentation, vinegar, propidium monoazide, lactic acid pathway

4.

Constructing a Synthetic Microbial Community by Analyzing the Microorganisms Responsible for the Core Flavor Substances of Zhenjiang Aromatic Vinegar and Their Interaction

Number of pages: 25 Posted: 11 Mar 2025
Yongjian Yu, Jiaxin Liu, Yuanyuan zhu, Ke Wang, Yu Zheng, Yuqin Wang, Dong Han, Zhen Yu, Siyuan Cheng, Nan Zhang, Shuaiwei Dou, Shiyuan Lin and Ziyi Kang
Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Tianjin University - Tianjin University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology, Jiangsu University of Science and Technology and Jiangsu University of Science and Technology
Downloads 10 (1,273,435)

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Zhenjiang Aromatic Vinegar, Interaction Relationship, Synthetic Microbial Community, Transcriptomics