Wu J - Search Results

1

Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers.

Huang H, Chen Y, Hou Y, Hong J, Chen H, Zhao D, Wu J, Li J, Sun J, Sun X, Huang M, Sun B. Huang H, et al. Among authors: wu j. Foods. 2024 Sep 24;13(19):3034. doi: 10.3390/foods13193034. Foods. 2024. PMID: 39410069 Free PMC article.

2

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu.

Dong W, Guo R, Sun X, Li H, Zhao M, Zheng F, Sun J, Huang M, Wu J. Dong W, et al. Among authors: wu j. Food Chem. 2019 Jun 15;283:508-516. doi: 10.1016/j.foodchem.2019.01.069. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30722905

3

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds.

Huang M, Huo J, Wu J, Zhao M, Sun J, Zheng F, Sun X, Li H. Huang M, et al. Among authors: wu j. Food Res Int. 2019 May;119:733-740. doi: 10.1016/j.foodres.2018.10.055. Epub 2018 Oct 22. Food Res Int. 2019. PMID: 30884710

4

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu.

Dong W, Guo R, Liu M, Shen C, Sun X, Zhao M, Sun J, Li H, Zheng F, Huang M, Wu J. Dong W, et al. Among authors: wu j. Food Res Int. 2019 Nov;125:108546. doi: 10.1016/j.foodres.2019.108546. Epub 2019 Jul 11. Food Res Int. 2019. PMID: 31554090

5

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.

Wang J, Yuan C, Gao X, Kang Y, Huang M, Wu J, Liu Y, Zhang J, Li H, Zhang Y. Wang J, et al. Among authors: wu j. Food Res Int. 2020 Aug;134:109238. doi: 10.1016/j.foodres.2020.109238. Epub 2020 Apr 19. Food Res Int. 2020. PMID: 32517941

6

Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells.

Huo J, Wu J, Sun B, Zhao M, Sun W, Sun J, Huang M. Huo J, et al. Among authors: wu j. Int J Biol Macromol. 2020 Oct 15;161:406-416. doi: 10.1016/j.ijbiomac.2020.06.028. Epub 2020 Jun 8. Int J Biol Macromol. 2020. PMID: 32526304

7

Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression.

Huo J, Wu J, Zhao M, Sun W, Sun J, Li H, Huang M. Huo J, et al. Among authors: wu j. Food Chem. 2020 Nov 15;330:127257. doi: 10.1016/j.foodchem.2020.127257. Epub 2020 Jun 5. Food Chem. 2020. PMID: 32535321

8

Structural characterization and immuno-stimulating activities of a novel polysaccharide from Huangshui, a byproduct of Chinese Baijiu.

Huo J, Wu J, Huang M, Zhao M, Sun W, Sun X, Zheng F. Huo J, et al. Among authors: wu j. Food Res Int. 2020 Oct;136:109493. doi: 10.1016/j.foodres.2020.109493. Epub 2020 Jun 26. Food Res Int. 2020. PMID: 32846574

9

Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches.

Wang J, Ming Y, Li Y, Huang M, Luo S, Li H, Li H, Wu J, Sun X, Luo X. Wang J, et al. Among authors: wu j. Food Chem. 2021 Jun 15;347:129028. doi: 10.1016/j.foodchem.2021.129028. Epub 2021 Jan 9. Food Chem. 2021. PMID: 33503572

10

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.

Du J, Li Y, Xu J, Huang M, Wang J, Chao J, Wu J, Sun H, Ding H, Ye H. Du J, et al. Among authors: wu j. Food Chem. 2021 Aug 1;352:129363. doi: 10.1016/j.foodchem.2021.129363. Epub 2021 Feb 23. Food Chem. 2021. PMID: 33676120

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