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Tongwei Guan

Food Microbiology Key Laboratory of Sichuan Province

H指数:19

被引数:1,341

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Comparative analysis of microbial community succession and flavor formation in strong-flavor Baijiu fermented grains under traditional brewing processes

传统酿造工艺下浓香型白酒发酵糟醅中微生物群落演替与风味形成的比较分析

Food Bioscience

IF5.9

2026-10-070

PRE

Resource Utilization of Distillers' Grains: Study on Fermentation Characteristics of Functional Microbial Fuqu for Baijiu Production

酒糟资源利用：白酒生产功能微生物曲发酵特性研究

Food Bioscience

IF5.9

2025-12-190

PRE

Why is the “cutting heads and tails” process used in the production of strong-flavor Baijiu?

为什么要在浓香型白酒的生产中使用“掐头去尾”工艺？

Journal of Chromatography A

IF4

2025-12-160

PRE

Functional exploration of Gordonia in solid-state Baijiu fermentation system

固迪奥尼亚属在固态白酒发酵系统中的功能探索

Food Production, Processing and Nutrition

IF0

2025-12-090

OA

Exploring the differential characteristics of Nongxiangxing Baijiu pit mud from multiple perspectives: A case study of fermentation pits in workshops with varied alcohol yields

从多角度探索浓香型白酒窖泥的差异性特征：以不同酒产量车间发酵窖池为例

IF0

2025-11-280

OAAI

Differences in Baijiu brewed by the same process under different ecological conditions: An example of Sichuan xiaoqu Qingxiang type Baijiu

不同生态条件下采用相同工艺酿造的白酒差异：四川小曲清香型白酒的实例

Food Bioscience

IF5.9

2025-07-250

PRE

Study on the preparation of compound mold enhanced Xiaoqu and its effect on the yield and flavor of Qingxiangxing baijiu

复合模具增强小曲的制备及其对清香型白酒产率和风味的影响研究

Food Chemistry: X

IF0

2025-07-030

OA

Application of fortified Daqu to optimize the core fermentation microbial flora and improve the ester profile of Nongxiangxingbaijiu

强化大曲的应用以优化浓香型白酒核心发酵微生物菌群并改善其酯类组成

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-011

OAAI

Improvement of Esterifying Power of Isolated Bacillus velezensis from Daqu by Atmospheric Pressure and Room Temperature Plasma Mutagenesis

通过常压室温等离子体诱变提高大曲中分离的Bacillus velezensis酯化能力

IF5.1

2025-02-260

OA

Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains

土著酿酒酵母菌株发酵桂昌猕猴桃酒的香气和感官特征

JOURNAL OF FOOD SCIENCE

IF3.4

2025-02-140

PRE

Straw returning improved soil quality and microbial diversity in the kiwifruit orchard, which was degraded by long-term cultivation

秸秆还田改善了长期栽培退化的猕猴桃果园土壤质量和微生物多样性

SOIL USE AND MANAGEMENT

IF3.7

2025-01-010

PRE

The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GCxGC-MS, E-nose, and ICP-MS

FOOD CHEMISTRY-X

IF8.2

2025-01-011

OAAI

Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC x GC-MS, and ICP-MS

电子感官、描述性感官分析、GC x gc-ms和icp-ms分析不同贮藏时间对无麸发酵白酒风味特性的影响

FOOD CHEMISTRY-X

IF8.2

2024-10-011

OAAI

Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu

JOURNAL OF FOOD SCIENCE

IF3.4

2024-06-264

PRE

Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu

环境温度变化驱动微生物群落变化影响白酒风味品质 -- 以清香型白酒为例

FOOD BIOSCIENCE

IF5.9

2024-06-012

PRE

Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu

FOOD CHEMISTRY-X

IF8.2

2024-06-013

OAAI

Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation

人工接种对中式毛豆腐发酵过程中风味代谢物及细菌群落的生物扰动效应

FOOD CHEMISTRY-X

IF8.2

2024-03-012

OAAI

The therapeutic effects of fermented milk with lactic acid bacteria from traditional Daqu on hypertensive mice

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-02-015

OAAI

Cellular differentiation into hyphae and spores in halophilic archaea (vol 14, 1827, 2023)

嗜盐古细菌中细胞向菌丝和孢子的分化 (第14卷，1827，2023)

NATURE COMMUNICATIONS

IF15.7

2024-02-010

OAAI

Tang, Shu-Kun; Zhi, Xiao-Yang; Zhang, Yao; Makarova, Kira S.; Liu, Bing-Bing; Zheng, Guo-Song; Zhang, Zhen-Peng; Zheng, Hua-Jun; Wolf, Yuri I.; Zhao, Yu-Rong; Jiang, Song-Hao; Chen, Xi-Ming; Li, En-Yuan; Zhang, Tao; Chen, Pei-Ru; Feng, Yu-Zhou; Xiang, Ming-Xian; Lin, Zhi-Qian; Shi, Jia-Hui; Chang, Cheng; Zhang, Xue; Li, Rui; Lou, Kai; Wang, Yun; Chang, Lei; Yin, Min; Yang, Ling-Ling; Gao, Hui-Ying; Zhang, Zhong-Kai; Tao, Tian-Shen; Guan, Tong-Wei; He, Fu-Chu; Lu, Yin-Hua; Cui, Heng-Lin; Koonin, Eugene V.; Zhao, Guo-Ping; Xu, Ping