1. Comparative genome analysis of Clostridium beijerinckii strains isolated from pit mud of Chinese strong flavor baijiu ecosystem. Issue 11 (6th September 2021) Authors: Zou, Wei; Ye, Guangbin; Liu, Chaojie; Zhang, Kaizheng; Li, Hehe; Yang, Jiangang Editors: Baltrus, D Journal: G3 Issue: Volume 11:Issue 11(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review. Issue 5 (16th April 2018) Authors: Zou, Wei; Ye, Guangbin; Zhang, Kaizheng Journal: Journal of food science Issue: Volume 83:Issue 5(2018) Page Start: 1193 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Monitoring of the prokaryotic diversity in pit mud from a Luzhou‐flavour liquor distillery and evaluation of two predominant archaea using qPCR assays. Issue 3 (15th April 2014) Authors: Luo, Qingchun; Liu, Chaolan; Wu, Zhengyun; Wang, Haiying; Li, Wenfang; Zhang, Kaizheng; Huang, Dan; Zhang, Jing; Zhang, Wenxue Journal: Journal of the Institute of Brewing Issue: Volume 120:Issue 3(2014) Page Start: 253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Nutritive assessment of amino acids for three Chinese Zajius produced from hull‐less barley. Issue 4 (12th October 2017) Authors: Zhang, Kaizheng; Pan, Yunfeng; Zou, Wei; Zhou, Lihong; Wu, Zhengyun; Zhang, Wenxue Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 4(2017) Page Start: 587 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Reconstruction and analysis of a genome-scale metabolic model of Methylovorus sp. MP688, a high-level pyrroloquinolone quinone producer. (October 2018) Authors: Zou, Wei; Xiong, Xianghua; Zhang, Jing; Zhang, Kaizheng; Zhao, Xingxiu; Zhao, Changqing Journal: Bio systems Issue: Volume 172(2018) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Research advances on sake rice, koji, and sake yeast: A review. Issue 7 (19th May 2020) Authors: Zhang, Kaizheng; Wu, Wenchi; Yan, Qin Journal: Food science & nutrition Issue: Volume 8:Issue 7(2020) Page Start: 2995 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. Issue 4 (3rd October 2021) Authors: Yan, Qin; Zhang, Kaizheng; Zou, Wei; Hou, Yaochuan Journal: Journal of the Institute of Brewing Issue: Volume 127:Issue 4(2021) Page Start: 317 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites. Issue 9 (26th August 2019) Authors: Zhang, Kaizheng; Li, Qiong; Wu, Wenchi; Yang, Jiangang; Zou, Wei Journal: Journal of food science Issue: Volume 84:Issue 9(2019) Page Start: 2373 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗