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Mengsha Hu

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

4

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62

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Differentiation of Chinese Rice Wine(Huangjiu) from Different Ageing Status Based on Hs-Spme-Gc-Ms Combined with Near Infrared

Number of pages: 25 Posted: 06 Mar 2025
Guangfa Xie, Junhao Xie, Dongsheng Qian, Lan Wang, Guochang Sun, Qingzhong Mao, Zhifang Yu, Mengsha Hu and Qi Peng
Zhejiang Shuren University, Shaoxing University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Shaoxing University
Downloads 23 (1,411,822)

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HS-SPME-GC-MS, Chinese rice wine, Near-Infrared, Chinese rice wine aging process, principal component analysis

2.

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

3.

Identification of Key Substances and Mechanisms of Action for the Pleasurable Aroma of Shaoxing Huangjiu Based on GC–MS, Molecular Docking, and Sensory Evaluation

Number of pages: 25 Posted: 31 Dec 2025
Qi Peng, Daquan Lou, Xiaoyan Jiang, Liping Deng, Mengsha Hu and Guangfa Xie
Shaoxing University, Shaoxing University, Shaoxing University, Shaoxing University, affiliation not provided to SSRN and Zhejiang Shuren University
Downloads 17 (1,491,251)

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Huangjiu, pleasurable aroma, GC-MS, molecular docking, Molecular dynamics simulation, Sensory evaluation, Network pharmacology

4.

Multi-omics insights into microbial succession, metabolite dynamics, and flavor formation during the fermentation of Inner Mongolian sea-buckthorn wine

Number of pages: 54 Posted: 29 Apr 2026
Qi Peng, Han Jiang, Zhen Tang, Weibin Liang, Liping Deng, Caiqin Liu, Mengsha Hu and Guangfa Xie
Shaoxing University, Shaoxing University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shaoxing University, Zhejiang Shuren University, affiliation not provided to SSRN and Zhejiang Shuren University
Downloads 3 (1,579,934)

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Metabolism, aroma, sea-buckthorn, interaction network