default author photo

Yongjian Yu

Jiangsu University of Science and Technology

China

  • Jiangsu University of Science and Technology

SCHOLARLY PAPERS

3

DOWNLOADS

78

TOTAL CITATIONS

1

Scholarly Papers (3)

Actions:
Email selected abstracts
1.

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 of Science & 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 39 (1,196,171)
Citation 1

Abstract:

Loading...

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

2.

Unlocking the Potential of Vinegar Residue: A Novel Biorefining Strategy for Amino Acid-Enriched Xylooligosaccharides and Humic-Like Acid

Number of pages: 32 Posted: 08 May 2024
Yuanyuan zhu, Ruijun Tang, Yuting Cao, Yongjian Yu and Junjun Zhu
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 Nanjing Forestry University - Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources
Downloads 21 (1,436,435)

Abstract:

Loading...

Vinegar residue, Amino acid, Xylooligosaccharides, Humic-like acid, Endo-xylanse

3.

Molecular Insight into the Sensory Profiles of Four Solid-State Fermented Rice Vinegars: A Flavoromics Approach

Number of pages: 48 Posted: 09 Jan 2026
Yuanyuan zhu, Minhui Song, Yining Liu, Chenxiu Wu, Ke Wang, Zhen Yu, Jingting Zhang and Yongjian Yu
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 18 (1,491,251)

Abstract:

Loading...

Solid-state fermented rice vinegar, Flavoromics, Aroma-active compounds, sensory evaluation, Taste activity value (TAV)