| 1. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan. (2023) Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, [PMID:] [10.1007/s00217-023-04423-6] |
| 2. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924] |
| 3. Yajiao Zhao, Bofeng Zhu, Ziyi Zhou, Zhengyun Wu, Wenxue Zhang. (2023) Cloning and characterization of phenolic acid decarboxylase responsible for aromatic volatile phenols production in Paocai based on metatranscriptomics. Food Bioscience, [PMID:] [10.1016/j.fbio.2023.102953] |
| 4. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997] |
| 5. Yaqiong Zhang, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, Xianli Gao. (2022) Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism. Foods, 11 (15): (2190). [PMID:35892775] [10.3390/foods11152190] |
| 6. Ya zhu Wang, Jin Zheng, Muhammad Nawaz, Fan Yang, Jiajun Hu, Min-Tian Gao. (2022) Oligosaccharide-phenolic compound conjugates in soluble polysaccharides from rice straw alleviate ethanol fermentation stresses in Saccharomyces cerevisiae. INDUSTRIAL CROPS AND PRODUCTS, [PMID:] [10.1016/j.indcrop.2022.114782] |
| 7. Yang Yang, Yipeng Chen, Jimiao Cai, Xianbao Liu, Guixiu Huang. (2021) Antifungal activity of volatile compounds generated by endophytic fungi Sarocladium brachiariae HND5 against Fusarium oxysporum f. sp. cubense. PLoS One, 16 (12): (e0260747). [PMID:34855862] [10.1371/journal.pone.0260747] |
| 8. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2017) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, [PMID:29579914] [10.1016/j.foodres.2017.12.063] |
| 9. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883). [PMID:27464006] [10.1111/1750-3841.13396] |
| 10. Junyi Wang, Ruifang Wang, Yan Gao, Jing Wang, Lina Qiao, Huijuan Li, Guohua Zhao, Ning Zhang, Hitao Chen, Jie Sun, Shuqi Wang. (2025) Analysis of dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process. JOURNAL OF FOOD SCIENCE, 90 (2): (e17660). [PMID:39929602] [10.1111/1750-3841.17660] |
| 11. Xing Shen, Yang Chen, Xiuxiu Liu, Xuejiao Qie, Zhongping Chai, Maomao Zeng. (2024) Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties. JOURNAL OF HAZARDOUS MATERIALS, [PMID:38870859] [10.1016/j.jhazmat.2024.134843] |
| 12. Jie Chen, Shirong Wang, Junru Zhou, Jiaxing Xu, Bin Wu, Zhen Gao, Bingfang He. (2025) Phenolic Acid Decarboxylase for Carbon Dioxide Fixation: Mining, Biochemical Characterization, and Regioselective Enzymatic β-carboxylation of para-hydroxystyrene Derivatives. Catalysts, 15 (3): (210). [PMID:] [10.3390/catal15030210] |
| 13. Meng Tao, Wenli Guo, Jin Liang, Zhengquan Liu. (2024) Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking. FOOD CHEMISTRY, [PMID:39423534] [10.1016/j.foodchem.2024.141671] |
| 14. Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu. (2025) Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, [PMID:40848630] [10.1016/j.ijfoodmicro.2025.111399] |
| 15. Jing Wang, Ruifang Wang, Junyi Wang, Yan Gao, Lina Qiao, Ning Zhang. (2025) Recognition of characteristic aroma-active components in Qingke (highand barley) through flavoromics analysis. FOOD CHEMISTRY, [PMID:40602137] [10.1016/j.foodchem.2025.145262] |
| 16. Li Dan, Wu Xue, Li Yujia, Duan Cuicui, Ma Fumin, Li Xiaolei. (2025) Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, [PMID:] [10.1007/s00217-025-04804-z] |
| 17. Shuyuan Xue, Jianfeng Wang, Jing Yang, Yunjie Li, Jian He, Jiyu Han, Hongyan Xu, Xun Zhu, Nasi Ai. (2025) Differential Modulation of Maize Silage Odor: Lactiplantibacillus plantarum vs. Lactiplantibacillus buchneri Drive Volatile Compound Change via Strain-Specific Fermentation. Agriculture-Basel, 15 (20): (2109). [PMID:] [10.3390/agriculture15202109] |
| 18. Junyi Wang, Yan Gao, Jing Wang, Ning Zhang, Jinyuan Sun, Hehe Li, Haitao Chen. (2025) Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level. FOOD CHEMISTRY, [PMID:41101109] [10.1016/j.foodchem.2025.146723] |
| 19. Xiaoqian Liu, Fang Yuan, Bei Zhou, Wen Huang, Zhinan Mei, Salam A. Ibrahim, Ying Liu, Xi Feng. (2025) Application of GC-O, aroma recombination and omission tests to identify horse urine-like off-odor in Gastrodia elata Blume. Food Bioscience, [PMID:] [10.1016/j.fbio.2025.107905] |
H2618369