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Mingquan Huang

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

9

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301

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Scholarly Papers (9)

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1.

Machine Learning-Assisted Identification of Core Flavor Compounds and Prediction of Core Microorganisms in Fermentation Grains and Pit Mud During the Fermentation Process of Strong-Flavor Baijiu

Number of pages: 48 Posted: 05 Jul 2025
Liyun Guo, Jiaxin Hong, Chunsheng Zhang, Xin Yuan, Zhigang Zhao, Dongrui Zhao, Shimin Wang, Baoguo Sun, Ran Ao, Jinyuan Sun, Yuling Sun, Mingquan Huang and Xiaotao Sun
Beijing Technology and Business University, China Agricultural University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 47 (1,109,210)

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Strong-flavor baijiu, Machine Learning, Flavor compounds, Core microorganisms, sensory characteristics, Quality grade

2.

Based on Metabolomics, Chemometrics, and Modern Separation Omics: Identifying Key In-Pathway and Out-Pathway Points for Pesticide Residues During Solid-State Fermentation of Baijiu

Number of pages: 44 Posted: 08 Nov 2023
Hao Chen, Jiaxin Hong, He Huang, Dongrui Zhao, Baoguo Sun, Jinyuan Sun, Mingquan Huang and Xiaotao Sun
Beijing Technology and Business University, China Agricultural 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 47 (1,097,529)

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QuEChERS, baijiu, solid-state fermentation, pesticide residue, chemometrics, metabolomics, modern separation omic.

3.

High-Quality Development of Baijiu Industry: Molecular Sensomics with Machine Learning to Reveal the Evolution on Flavor Type of Baijiu

Number of pages: 57 Posted: 18 Apr 2024
He Huang, Yiyuan Chen, Yaxin Hou, Jiaxin Hong, Hao Chen, Dongrui Zhao, Jinyuan Sun, Xiaotao Sun, Mingquan Huang, Jihong Wu and Baoguo Sun
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, China Agricultural 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, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 46 (1,121,190)

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baijiu, flavor type, sensory evaluation, machine learning, random forest, differential marker, correlation analysis.

4.

Exploring the Key Effects of Non-Volatile Acid Compounds on the Expression of Dominant Flavor in Lager Beer Using Flavor Matrix and Molecular Docking

Downloads 43 (1,145,425)

Exploring the Key Effects of Non-Volatile Acid Compounds on the Expression of Dominant Flavor in Lager Beer Using Flavor Matrix and Molecular Docking

Number of pages: 58 Posted: 20 May 2025
He Huang, Ruiyang Yin, Jiang Xie, Jiaxin Hong, Xia Liu, Yiyuan Chen, Xin Yuan, Liyun Guo, Yumei Song, Dongrui Zhao, Wenjing Tian, Qing Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, China Agricultural University, affiliation not provided to SSRN, 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, Beijing Vocational College of Agriculture, Beijing Vocational College of Agriculture, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 26 (1,415,710)

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beer, taste characteristic, molecular docking, T1R2/T1R3, T1R1/T1R3

Exploring the Key Effects of Non-Volatile Acid Compounds on the Expression of Dominant Flavor in Lager Beer Using Flavor Matrix and Molecular Docking

Number of pages: 58 Posted: 19 May 2025
He Huang, Ruiyang Yin, Jiang Xie, Jiaxin Hong, Xia Liu, Yiyuan Chen, Xin Yuan, Liyun Guo, Yumei Song, Dongrui Zhao, Wenjing Tian, Qing Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, China Agricultural University, affiliation not provided to SSRN, 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, Beijing Vocational College of Agriculture, Beijing Vocational College of Agriculture, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 17 (1,537,408)

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beer, taste characteristic, molecular docking, T1R2/T1R3, T1R1/T1R3

5.

Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu

Number of pages: 33 Posted: 30 Dec 2025
Dongrui Zhao, Jiaxin Hong, Jiang Xie, Jinyuan Sun, Mingquan Huang, Xiaotao Sun and Baoguo Sun
Beijing Technology and Business University, China Agricultural 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 32 (1,290,922)

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ethyl acetate, non-Saccharomyces cerevisiae, priority effect, Microbiomics, solid-state fermentation, northern strong aroma type of Baijiu

6.

A Novel Carboxylesterase Hyld3 with Efficient Hydrolytic Activity Against Phthalate Esters: Enzymatic Characterization, Catalytic Mechanism, and Recycling Catalysis Through Immobilization

Number of pages: 53 Posted: 28 May 2025
Jinghui Lai, Xinyue Zhang, Jie Deng, Xianing Wang, Hongyun Lu, Enxiang Zong, Mingquan Huang, Zhiguo Huang, Youqiang Xu and Baoguo Sun
Beijing Technology and Business University, Beijing Technology and Business University, Sichuan University of Science and Engineering, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Sichuan University of Science and Engineering, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 32 (1,290,922)

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Plasticizer, Phthalate ester, Family VIII carboxylesterase, Catalytic mechanism, Immobilization

7.

Unveiling Innovation in Aroma Attribute Evaluation of Niulanshan Baijiu: An Advanced Exploration of Two Different Processing Methods Via Food Sensory Omics and Penalty Analysis

Number of pages: 35 Posted: 14 Jun 2023
Zhen Wang, Wenjun Hao, Jinwang Wei, Mingquan Huang, Xin-An Zeng, Ying Wang, Jihong Wu and Boru Chen
South China University of Technology, Beijing University of Agriculture, Beijing University of Agriculture, Beijing Technology and Business University, South China University of Technology, Beijing University of Agriculture, Beijing Technology and Business University and Foshan University
Downloads 26 (1,385,945)

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Light-flavor Baijiu, Niulanshan Baijiu, Sensory omics analysis, GC-O-MS, Penalty analysis

8.

Investigation on the Key Factors Associated with Flavor Quality in Northern Strong Aroma Type of Baijiu by Flavor Matrix

Number of pages: 31 Posted: 28 Apr 2023
Jiaxin Hong, He Huang, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Xiaotao Sun and Baoguo Sun
China Agricultural 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 24 (1,399,036)

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northern strong aroma type of Baijiu, Flavor, aroma compounds, sensory evaluation, flavor matrix

9.

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation

Number of pages: 49 Posted: 18 May 2026
Liyun Guo, Ruiyang Yin, Xin Yuan, Bofeng Zhong, Liyun Guo, Yumei Song, Wenjing Tian, Yiyu Chen, Keyi Ling, Dongrui Zhao, Baoguo Sun, Jinyuan Sun, Mingquan Huang and Xiaotao Sun
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Vocational College of Agriculture, 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, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 4 (1,575,921)

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Pale lager, machine learning, Flavor compounds, sensory characteristics, Process parameters