Ayuan Xiong
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Explore the profile of Ayuan Xiong including associated specialties, affiliations and a list of published articles.
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Articles
6
Citations
25
Followers
0
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Recent Articles
1.
Wang Z, Xiong A, Yu Y, Zheng Q
Curr Res Food Sci
. 2022 Oct;
5:1769-1776.
PMID: 36268131
The development of low-alcohol liquor (Baijiu) can represent a tool to solve the problems of excessive alcohol intake. However, low-alcohol liquor has an insufficient ester aroma and a bland taste...
2.
Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, et al.
ACS Omega
. 2022 Feb;
7(4):3835.
PMID: 35128292
[This corrects the article DOI: 10.1021/acsomega.0c02090.].
3.
Zheng Q, Hu Y, Xiong A, Su Y, Wang Z, Zhao K, et al.
Food Funct
. 2021 Oct;
12(19):8899-8906.
PMID: 34606541
Elucidating the organometallic interactions in Baijiu will promote a deeper understanding of the flavour formation mechanism during Baijiu aging. However, the organometallic interactions during aging are difficult to explore because...
4.
Zheng Q, Wang Z, Xiong A, Hu Y, Su Y, Zhao K, et al.
Food Chem
. 2021 Mar;
355:129596.
PMID: 33770619
The oxygen-based oxidation process is leading toward the understanding of the flavour formation mechanism of aged Baijiu. However, the oxygen-based oxidation process in Baijiu aging is difficult to explore because...
5.
Deng Y, Xiong A, Zhao K, Hu Y, Kuang B, Xiong X, et al.
Sci Rep
. 2020 Oct;
10(1):17169.
PMID: 33051575
The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are...
6.
Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, et al.
ACS Omega
. 2020 Aug;
5(29):18349-18355.
PMID: 32743210
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample...