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Jiachen Li

Shaoxing University

Shaoxing

China

  • Shaoxing University

SCHOLARLY PAPERS

4

DOWNLOADS

103

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Dissecting the Differences between Mechanically and Traditionally Fermented Chinese Rice Wine: Insights from Microbial Community and Metabolic Characteristics

Number of pages: 23 Posted: 14 Jun 2025
Qi Peng, Jiachen Li, Jiaxin Huang, Yiqing Shao, Tongtong Qian, Huan Ren, Lan Wang, Xiaoyan Jiang and Guangfa Xie
Shaoxing University, Shaoxing University, Shaoxing University, Shaoxing University, Shaoxing University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaoxing University and Zhejiang Shuren University
Downloads 49 (1,074,648)

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Huangjiu, microbial community, transcriptomic analysis, fermentation mechanism, flavor development

2.

Identification of Key Microorganisms and Their Role in Higher Alcohol Production During Huangjiu Fermentation

Number of pages: 36 Posted: 16 Jan 2026
Qi Peng, Jiachen Li, Xiaozhen Zheng, Yichen Cui, Liping Deng, Chao Han, Caiqin Liu and Guangfa Xie
Shaoxing University, Shaoxing University, Shaoxing University, Shaoxing University, Shaoxing University, Zhejiang Shuren University - College of Biology and Environmental Engineering, Zhejiang Shuren University and Zhejiang Shuren University
Downloads 21 (1,436,435)

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Huangjiu, Microorganisms, β-phenylethanol, Isoamyl alcohol

3.

Effects of Clarification Agents on the Removal of Haze-Forming Proteins, Functional Components, and Flavor Stability in Chinese Huangjiu

Number of pages: 24 Posted: 13 Sep 2025
Guangfa Xie, Tongtong Qian, Jiachen Li, Mengsha Hu, Xiaoyan Jiang, Qingzhong Mao and Qi Peng
Zhejiang Shuren University, Shaoxing University, Shaoxing University, affiliation not provided to SSRN, Shaoxing University, affiliation not provided to SSRN and Shaoxing University
Downloads 19 (1,459,862)

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Chinese Huangjiu, Clarification agents, Phenolic compounds, antioxidant activity, sensory evaluation

4.

Molecular Level Analysis of Aroma Differences between Huangjiu and Beer: Insights from Concentration Balancing and Sensory Models

Number of pages: 26 Posted: 18 Sep 2025
Qi Peng, Jiachen Li, Tongtong Qian, Jiaxin Huang, Xiaoyan Jiang and Guangfa Xie
Shaoxing University, Shaoxing University, Shaoxing University, Shaoxing University, Shaoxing University and Zhejiang Shuren University
Downloads 14 (1,509,872)

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Huangjiu, beer, Aroma Differences, Concentration Balancing, Sensory Models, Molecular docking