| 1. Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian, Wanying He. (2023) Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.). FOOD CHEMISTRY, [PMID:37364310] [10.1016/j.foodchem.2023.136666] |
| 2. Chang He, Jingtao Zhou, Yuchuan Li, De zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni. (2023) The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars. Food Chemistry-X, [PMID:37397208] [10.1016/j.fochx.2023.100730] |
| 3. Shuzhen Yang, Min He, Dongmei Li, John Shi, Litao Peng, Liu Jinjing. (2023) Antifungal activity of 40 plant essential oil components against Diaporthe fusicola from postharvest kiwifruits and their possible action mode. INDUSTRIAL CROPS AND PRODUCTS, [PMID:] [10.1016/j.indcrop.2022.116102] |
| 4. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong. (2022) Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:35876528] [10.1021/acs.jafc.2c02119] |
| 5. Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang. (2022) Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods, 11 (12): (1740). [PMID:35741938] [10.3390/foods11121740] |
| 6. Sam Al-Dalali, Cong Li, Baocai Xu. (2022) Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. FOOD CHEMISTRY, [PMID:35299014] [10.1016/j.foodchem.2022.132629] |
| 7. Yanxin Li, Chong Ma, Jinmao You, Shijuan Zhang. (2022) Stable isotope labeling method with sensitive identification and accurate quantitation function for aldehydes in fried foods. MICROCHEMICAL JOURNAL, [PMID:] [10.1016/j.microc.2022.107238] |
| 8. Chao Wang, Zhongrong He, Chenxia Zhang, Liping Du, Dongguang Xiao, Yongquan Xu. (2020) Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea. FOOD RESEARCH INTERNATIONAL, [PMID:32517926] [10.1016/j.foodres.2020.109243] |
| 9. Shang Lixia, Hu Zhangxi, Tang Yingzhong. (2019) Identification of dissolved and particulate carbonyl compounds produced by marine harmful algal bloom species. Journal of Oceanology and Limnology, 37 (5): (1566-1581). [PMID:] [10.1007/s00343-019-8199-5] |
| 10. Haiyan Li, Zekun Jin, Nengguo Tao. (2025) (E)-2-Hexenal-loaded ethyl cellulose/agarose aerogel: Preparation, characterization and application in fresh rice noodles preservation. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, [PMID:40113004] [10.1016/j.ijbiomac.2025.142138] |
| 11. Huifang Yang, Wenhao Yang, Yuting Zhang, Ramy M. Khoder, Shanbai Xiong, Yueqi An. (2025) Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:40130895] [10.1021/acs.jafc.4c12674] |
| 12. Yuchen Bai, Ningke You, Hongyu Tian, Xuebing Zhao. (2025) Characterization of Key Odorants in Hemp Seed Oil Extracted from the Hemp Seeds Roasted Under Various Conditions. Processes, 13 (2): (530). [PMID:] [10.3390/pr13020530] |
| 13. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107374] |
| 14. Wenyi Duan, Zhenyu Yao, Chengkui Qiao, Junren Meng, Shihang Sun, Lei Pan, Liang Niu, Guochao Cui, Zhiqiang Wang, Wenfang Zeng. (2025) Combined volatile metabolome and transcriptome analysis of 60 peach cultivars provide new insights into the formation of aroma and the identification of associated genes. Horticultural Plant Journal, [PMID:] [10.1016/j.hpj.2024.12.005] |
| 15. Zhe Cai, Qinbo Jiang, Ruihao Zhang, Yifang Ma, Kaini Chen, Shijie Zheng, Peng Li, Cheng Zeng, Hui Zhang. (2024) Comparison of extraction and refinement techniques for volatile compound analysis in camellia oil. FOOD CHEMISTRY, [PMID:39709918] [10.1016/j.foodchem.2024.142501] |
| 16. Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2024) Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. FOOD CHEMISTRY, [PMID:39186890] [10.1016/j.foodchem.2024.140954] |
| 17. Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu. (2025) Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS. FOOD CHEMISTRY, [PMID:40138836] [10.1016/j.foodchem.2025.143881] |
| 18. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang. (2024) Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. Heliyon, [PMID:39253161] [10.1016/j.heliyon.2024.e36382] |
| 19. Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun, Haitao Chen, Shuqi Wang, Baoguo Sun. (2024) Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR). JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2024.106268] |
| 20. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2025) Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models. Food Chemistry-X, [PMID:40083855] [10.1016/j.fochx.2025.102291] |
| 21. Shiva Parsiaaref, Aocheng Cao, Yuan Li, Asgar Ebadollahi, Ghasem Parmoon, Qiuxia Wang, Dongdong Yan, Wensheng Fang, Bin Huang, Min Zhang. (2024) The Main Compounds of Bio-Fumigant Plants and Their Role in Controlling the Root-Knot Nematode Meloidogyne incognita (Kofoid and White) Chitwood. Agriculture-Basel, 14 (2): (261). [PMID:] [10.3390/agriculture14020261] |
| 22. Yueqi An, Wenrong Li, Shuo Shen, Ku Li, Jiangyong Guo, Shanbai Xiong. (2024) Yeast extracts weakened warmed-over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters. JOURNAL OF FOOD SCIENCE, [PMID:39138634] [10.1111/1750-3841.17090] |
| 23. Weiming Hua, Huan Liu, Qichao Fei, Jincheng Wu, Xiangru Wei, Matta Ebaid, Runmi Tao, Dengyong Liu, Shengmei Gai. (2025) Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS. FOOD RESEARCH INTERNATIONAL, [PMID:40356175] [10.1016/j.foodres.2025.116404] |
| 24. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu. (2025) Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS. Food Chemistry-X, [PMID:40497035] [10.1016/j.fochx.2025.102554] |
| 25. Hong Pan, Qi Luo, Qiuyi Jing, Lin Chen, Ni Li, Chao Fang, Fuguo Shi. (2025) Multiple endogenous aldehydes amplify acetaminophen-induced liver injury. CHEMICO-BIOLOGICAL INTERACTIONS, [PMID:40562332] [10.1016/j.cbi.2025.111619] |
| 26. Haining Guan, Wenxiu Zhang, Yanli Tian, Miaoqing Chen, Dengyong Liu, Xiaoqin Diao. (2026) Elucidation of the interaction mechanism between sarcoplasmic protein and aldehydes via multi-spectroscopic analysis and molecular docking simulation. FOOD RESEARCH INTERNATIONAL, [PMID:41703869] [10.1016/j.foodres.2026.118415] |
| 27. Xian Chen, Guangsen Fan, Wanying He, Peng Wang, Jingzhang Geng, Chunmei Gou, Ping Zhan, Honglei Tian. (2026) Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release. FOOD CHEMISTRY, [PMID:41570682] [10.1016/j.foodchem.2026.148048] |
C1905158