Youqiang Xu

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 18

Top Topics

Microbial Community

Transcription Factor

High Temperature

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Guihu Zhang, Peng Xiao, Youqiang Xu, Honghua Li, Hehe Li, Jin-Yuan Sun, Baoguo Sun
Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu. Foods (Basel, Switzerland) 12 (13) (2023)
Zemin Pang, Weiwei Li, Jing Hao, Youqiang Xu, Binghao Du, Chengnan Zhang, Kun Wang, Hua Zhu, Hongan Wang, Xiu-Ting Li, Changhong Guo
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China. Foods (Basel, Switzerland) 12 (2) (2023)
Weijia Zhu, Liqin Qin, Youqiang Xu, Hongyun Lu, Qiuhua Wu, Weiwei Li, Chengnan Zhang, Xiu-Ting Li
Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001. Foods (Basel, Switzerland) 12 (4) (2023)
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiu-Ting Li, Baoguo Sun
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods (Basel, Switzerland) 12 (1) (2023)
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiu-Ting Li, Baoguo Sun
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods (Basel, Switzerland) 12 (1) (2023)
Weijia Zhu, Liqin Qin, Youqiang Xu, Hongyun Lu, Qiuhua Wu, Weiwei Li, Chengnan Zhang, Xiu-Ting Li
Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001. Foods (Basel, Switzerland) 12 (4) (2023)
Weijia Zhu, Liqin Qin, Youqiang Xu, Hongyun Lu, Qiuhua Wu, Weiwei Li, Chengnan Zhang, Xiu-Ting Li
Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001. Foods (Basel, Switzerland) 12 (4) (2023)
Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiu-Ting Li, Weiwei Li, Chengnan Zhang, Baoguo Sun
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals. Foods (Basel, Switzerland) 12 (3) (2023)
Zemin Pang, Weiwei Li, Jing Hao, Youqiang Xu, Binghao Du, Chengnan Zhang, Kun Wang, Hua Zhu, Hongan Wang, Xiu-Ting Li, Changhong Guo
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China. Foods (Basel, Switzerland) 12 (2) (2023)
Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiu-Ting Li, Weiwei Li, Chengnan Zhang, Baoguo Sun
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals. Foods (Basel, Switzerland) 12 (3) (2023)
Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiu-Ting Li, Baoguo Sun
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods (Basel, Switzerland) 12 (1) (2023)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)
Yuhan Lu, Chengnan Zhang, He Zhao, Weihong Min, Hua Zhu, Hongan Wang, Hongyun Lu, Xiu-Ting Li, Youqiang Xu, Weiwei Li
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu . Foods (Basel, Switzerland) 12 (1) (2022)
Yuhan Lu, Chengnan Zhang, He Zhao, Weihong Min, Hua Zhu, Hongan Wang, Hongyun Lu, Xiu-Ting Li, Youqiang Xu, Weiwei Li
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu . Foods (Basel, Switzerland) 12 (1) (2022)
Yuhan Lu, Chengnan Zhang, He Zhao, Weihong Min, Hua Zhu, Hongan Wang, Hongyun Lu, Xiu-Ting Li, Youqiang Xu, Weiwei Li
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu . Foods (Basel, Switzerland) 12 (1) (2022)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiu-Ting Li
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13 (12) (2022)