Author Page for Hui Zhu

Comprehensive Analysis of Theabrownin Structure in Tibetan Tea

Number of pages: 35 Posted: 18 Jul 2023

Weili Li, Huanzhen Zhou, Shanshan Yao, Ning Wang, Hui Zhu, Muhammad Aamer Mehmood and Tao Wu

Xihua University, Xihua University, Xihua University, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Government College University Faisalabad and Xihua University - School of Food and Biotechnology

Downloads 56 (1,000,027)

Abstract:

2.

Influence of Two Sorghum Varieties on Metabolic Factors, Microbial Community, and Flavor Component Precursors of Strong-Flavor Baijiu Zaopei

Number of pages: 39 Posted: 25 Nov 2024

Hui Zhu, Qiang Li, Ahmed H. El-Sappah, Yong Sun, Ying Liu, Shijiang Pan, Ke Zhu, Xiaoke Sun, Tao Xiong, Huibo Luo, Tao Wu, Linjuan Li, Yi Ma and Ning Wang

Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Yibin University, Nanchang University, Sichuan University of Science and Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, Yibin University, affiliation not provided to SSRN, Sichuan University of Science and Engineering, Xihua University, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering and Sichuan University of Science and Engineering

Downloads 44 (1,133,231)

Abstract:

3.

Exploring Sorghum Zaopei's Metabolic Diversity in Chinese Baijiu Brewing Via Feature-Based Molecular Networking and Metabolomics

Number of pages: 37 Posted: 30 Jan 2024

Yulan Li, Yi Ma, Hui Zhu, Yin Liu, Shijiang Pan, Xi Chen, Weili Li and Tao Wu

Xihua University, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Xihua University and Xihua University - School of Food and Biotechnology

Downloads 42 (1,157,785)

Abstract:

4.

Integrated Volatolomics and Lipidomics Reveal Flavor Formation Mechanisms in Baijiu Brewed from Diverse Sorghum Varieties

Number of pages: 39 Posted: 03 Mar 2025

Hui Zhu, Linjuan Li, Ying Liu, Huibo Luo, Xiaoke Sun, Ying Liu, Xiaoke Sun, Shijiang Pan, Muhammad Aamer Mehmood, Yong Sun and Ning Wang

Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, Yibin University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Government College University Faisalabad, Nanchang University and Sichuan University of Science and Engineering

Downloads 30 (1,318,317)

Abstract:

5.

Identifying Distinct Markers in Two Sorghum Varieties for Baijiu Fermentation Using Untargeted Metabolomics and Molecular Network Approaches

Number of pages: 41 Posted: 25 Jun 2024

Yulan Li, Yi Ma, Hui Zhu, Yin Liu, Shijiang Pan, Xi Chen, Weili Li and Tao Wu

Xihua University, Sichuan University of Science and Engineering, Sichuan University of Science and Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Xihua University and Xihua University - School of Food and Biotechnology

Downloads 22 (1,424,331)

Citation 1

Hui Zhu

Sichuan University of Science and Engineering

5

194

1

Scholarly Papers (5)

Comprehensive Analysis of Theabrownin Structure in Tibetan Tea

Abstract:

Influence of Two Sorghum Varieties on Metabolic Factors, Microbial Community, and Flavor Component Precursors of Strong-Flavor Baijiu Zaopei

Abstract:

Exploring Sorghum Zaopei's Metabolic Diversity in Chinese Baijiu Brewing Via Feature-Based Molecular Networking and Metabolomics

Abstract:

Integrated Volatolomics and Lipidomics Reveal Flavor Formation Mechanisms in Baijiu Brewed from Diverse Sorghum Varieties

Abstract:

Identifying Distinct Markers in Two Sorghum Varieties for Baijiu Fermentation Using Untargeted Metabolomics and Molecular Network Approaches

Abstract: