Xiaolong Hu
Zhengzhou University Of Light Industry, Henan Province 450002, PR China
Puerto Rico
Puerto Rico
Last Updated: 09/26/2026
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Found 25 publications
Mechanisms of gradient enzymatic conversion of lignin by a dual-fungal system consisting of Phanerochaete chrysosporium and Pleurotus eryngii.
Journal: Bioresource technology
Published: July 03, 2026
Prokaryotic community diversity, assembly processes, and potential metabolic pathways of a hexanoic acid-producing microbiota constructed from Chinese baijiu fermentation pit mud.
Journal: Bioresource technology
Published: March 19, 2026
Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu.
Journal: Foods (Basel, Switzerland)
Published: December 22, 2025
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization.
Journal: Food research international (Ottawa, Ont.)
Published: June 06, 2025
Cyclic dipeptides from endophytic bacterium Bacillus velezensis as potential flavor precursors.
Journal: Frontiers in microbiology
Published: January 23, 2025
Mechanism of oxygen vacancy engineering CoOX/Fe3O4 regulated electrocatalytic reduction of nitrate to ammonia.
Journal: Journal of colloid and interface science
Published: September 08, 2024
π-π conjugated PDI supramolecular regulating the photoluminescence of imine-COFs for sensitive smartphone visual detection of levofloxacin.
Journal: Food chemistry
Published: May 08, 2024
Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu.
Journal: Foods (Basel, Switzerland)
Published: March 06, 2024
Sonochemically assisted the synthesis and catalytic application of bismuth-based photocatalyst: A mini review.
Journal: Ultrasonics sonochemistry
Published: July 30, 2023
The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production.
Journal: Food research international (Ottawa, Ont.)
Published: February 20, 2021
Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings.
Journal: Food research international (Ottawa, Ont.)
Published: May 31, 2020
Last Updated: 09/26/2026