Shen Cai-hong

机构：Solid State Physics Laboratory, National Research Institute of Brewing

发表论文 19 篇 · 总被引 104 次 · h-index 5

代表论文

• Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation (2024 · LWT · 被引 26)
• Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function (2024 · Food Research International · 被引 20)
• Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds (2025 · Food Chemistry X · 被引 18)
• Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect (2025 · Process Biochemistry · 被引 16)
• Changes and Rules of Chemical Composition in the Fermented Grains of Chinese Strong Aromatic Spirits (2005 · Journal of Sichuan University · 被引 10)
• Metabolic Activity Profiling of High-Temperature Daqu Microbiota Using Single-Cell Raman Spectroscopy and Deuterium Isotope Probing (2025 · Analytical Chemistry · 被引 5)