Wang S - Search Results

1

Transcriptome analysis of high- and low-selenium genotypes identifies genes responsible for selenium absorption, translocation, and accumulation.

Li L, Ahsan MZ, Li Z, Panhwar FH, Zhang Y, Luo D, Su Y, Jia X, Ye X, Shen C, Wang S, Zhu J. Li L, et al. Among authors: wang s. Front Plant Sci. 2024 Sep 23;15:1413549. doi: 10.3389/fpls.2024.1413549. eCollection 2024. Front Plant Sci. 2024. PMID: 39376240 Free PMC article.

2

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu.

Xiao C, Lu ZM, Zhang XJ, Wang ST, Ao L, Shen CH, Shi JS, Xu ZH. Xiao C, et al. Appl Environ Microbiol. 2017 Nov 16;83(23):e01550-17. doi: 10.1128/AEM.01550-17. Print 2017 Dec 1. Appl Environ Microbiol. 2017. PMID: 28970223 Free PMC article.

3

Clostridium fermenticellae sp. nov., isolated from the mud in a fermentation cellar for the production of the Chinese liquor, baijiu.

Xu PX, Chai LJ, Qiu T, Zhang XJ, Lu ZM, Xiao C, Wang ST, Shen CH, Shi JS, Xu ZH. Xu PX, et al. Int J Syst Evol Microbiol. 2019 Mar;69(3):859-865. doi: 10.1099/ijsem.0.003254. Epub 2019 Feb 8. Int J Syst Evol Microbiol. 2019. PMID: 30735112

4

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar.

Chai LJ, Xu PX, Qian W, Zhang XJ, Ma J, Lu ZM, Wang ST, Shen CH, Shi JS, Xu ZH. Chai LJ, et al. Int J Food Microbiol. 2019 May 16;297:41-50. doi: 10.1016/j.ijfoodmicro.2019.02.023. Epub 2019 Mar 1. Int J Food Microbiol. 2019. PMID: 30878841

5

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation.

Chai LJ, Lu ZM, Zhang XJ, Ma J, Xu PX, Qian W, Xiao C, Wang ST, Shen CH, Shi JS, Zheng-Hong X. Chai LJ, et al. Front Microbiol. 2019 Jun 21;10:1397. doi: 10.3389/fmicb.2019.01397. eCollection 2019. Front Microbiol. 2019. PMID: 31316481 Free PMC article.

6

Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters).

Wang ZM, Wang CT, Shen CH, Wang ST, Mao JQ, Li Z, Gänzle M, Mao J. Wang ZM, et al. J Sci Food Agric. 2020 Jun;100(8):3544-3553. doi: 10.1002/jsfa.10405. Epub 2020 Apr 14. J Sci Food Agric. 2020. PMID: 32242927

7

Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage.

Huang Z, Zeng Y, Liu W, Wang S, Shen C, Shi B. Huang Z, et al. Among authors: wang s. Food Sci Nutr. 2020 Feb 20;8(4):1904-1913. doi: 10.1002/fsn3.1475. eCollection 2020 Apr. Food Sci Nutr. 2020. PMID: 32328256 Free PMC article.

8

[Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation].

Qian W, Lu Z, Chai L, Zhang X, Xu P, Li Q, Wang S, Shen C, Shi J, Xu Z. Qian W, et al. Among authors: wang s. Sheng Wu Gong Cheng Xue Bao. 2020 Jun 25;36(6):1190-1197. doi: 10.13345/j.cjb.190456. Sheng Wu Gong Cheng Xue Bao. 2020. PMID: 32597068 Free article. Chinese.

9

[Distribution of archaeal community in the mud pit during strong-flavor baijiu fermentation].

Chai L, Qian W, Zhong X, Lu Z, Zhang X, Wang S, Shen C, Shi J, Xu Z. Chai L, et al. Among authors: wang s. Sheng Wu Gong Cheng Xue Bao. 2020 Dec 25;36(12):2635-2643. doi: 10.13345/j.cjb.200356. Sheng Wu Gong Cheng Xue Bao. 2020. PMID: 33398960 Free article. Chinese.

10

Four-channel fluorescent sensor array based on various functionalized CdTe quantum dots for the discrimination of Chinese baijiu.

Dai H, Jia J, Fan Y, Chen H, Wang S, Shen C, Li A, Lu L, Zhou C, Fu H, She Y. Dai H, et al. Among authors: wang s. Spectrochim Acta A Mol Biomol Spectrosc. 2021 May 5;252:119513. doi: 10.1016/j.saa.2021.119513. Epub 2021 Feb 2. Spectrochim Acta A Mol Biomol Spectrosc. 2021. PMID: 33571738

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