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The Effects of Pepper ( Zanthoxylum bungeanum ) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME-GC-MS and Multivariate Statistical Method

Molecules (Basel, Switzerland), 2022-11, Vol.27 (22), p.7760

2022

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Lightweight design for the aluminum alloy-carbon fiber hybrid structure of the EMU car body

Journal of Mechanical Science and Technology, 2023, 37(12), , pp.6441-6452

2023

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Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Foods, 2022-08, Vol.11 (16), p.2504

2022

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peu-MIR2916-p3-enriched garlic exosomes ameliorate murine colitis by reshaping gut microbiota, especially by boosting the anti-colitic Bacteroides thetaiotaomicron

Pharmacological research, 2024-02, Vol.200, p.107071-107071, Article 107071

2024

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Alleviation of High-Fat Diet-Induced Hyperlipidemia in Mice by Stachys sieboldii Miq. Huangjiu via the Modulation of Gut Microbiota Composition and Metabolic Function

Foods, 2024-08, Vol.13 (15), p.2360

2024

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Editorial: Food salt reduction strategies and nutritional function evaluation

Frontiers in nutrition (Lausanne), 2024, Vol.11, p.1367071-1367071

2024

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Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Journal of food quality, 2019, Vol.2019, p.1-11

2019

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Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests

Food science and human wellness, 2023-01, Vol.12 (1), p.151-160

2023

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Impact of Incorporating Shiitake Mushrooms ( Lentinula edodes ) on Microbial Community and Flavor Volatiles in Traditional Jiuqu

Foods, 2024-04, Vol.13 (7), p.1019

2024

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Apricot Kernel Oil Ameliorates Cyclophosphamide-Associated Immunosuppression in Rats

Lipids, 2016-08, Vol.51 (8), p.931-939

2016

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A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

Food Chemistry: X, 2024-03, Vol.21, p.101132-101132, Article 101132

2024

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Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea

Foods, 2023-11, Vol.12 (23), p.4242

2023

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Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

Food science and human wellness, 2022-03, Vol.11 (2), p.305-315

2022

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Thyme (Thymus quinquecostatus Celak) Polyphenol-Rich Extract (TPE) Alleviates HFD-Induced Liver Injury in Mice by Inactivating the TLR4/NF-κB Signaling Pathway through the Gut–Liver Axis

Foods, 2023-08, Vol.12 (16), p.3074

2023

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Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

Journal of food quality, 2017-01, Vol.2017, p.1-8

2017

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Effects of Tunnel and Its Ventilation Modes on the Aerodynamic Drag of a Subway Train

Applied sciences, 2022-12, Vol.12 (23), p.12428

2022

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Cryo-EM structure of human hexameric MCM2-7 complex

iScience, 2022-09, Vol.25 (9), p.104976-104976, Article 104976

2022

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Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

Food chemistry, 2022-01, Vol.366, p.130604-130604, Article 130604

2022

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A novel method: ionic liquid-based ultrasound-assisted extraction of polyphenols from Chinese purple yam

Natural product research, 2018-04, Vol.32 (7), p.863-866

2018

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Recent updates in the polysaccharides-based Nano-biocarriers for drugs delivery and its application in diseases treatment: A review

International journal of biological macromolecules, 2021-07, Vol.182, p.115-128

2021

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Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

Food chemistry, 2022-01, Vol.366, p.130691-130691, Article 130691

2022

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Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP

Food science & nutrition, 2020-04, Vol.8 (4), p.2088-2093

2020

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Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

International journal of analytical chemistry, 2019-01, Vol.2019, p.8963191-11

2019

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Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

European journal of lipid science and technology, 2014-11, Vol.116 (11), p.1522-1533

2014

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Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

Food chemistry, 2022-03, Vol.371, p.131111-131111, Article 131111

2022

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The Effects of Pepper ( Zanthoxylum bungeanum ) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME-GC-MS and Multivariate Statistical Method

Lightweight design for the aluminum alloy-carbon fiber hybrid structure of the EMU car body

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

peu-MIR2916-p3-enriched garlic exosomes ameliorate murine colitis by reshaping gut microbiota, especially by boosting the anti-colitic Bacteroides thetaiotaomicron

Alleviation of High-Fat Diet-Induced Hyperlipidemia in Mice by Stachys sieboldii Miq. Huangjiu via the Modulation of Gut Microbiota Composition and Metabolic Function

Editorial: Food salt reduction strategies and nutritional function evaluation

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests

Impact of Incorporating Shiitake Mushrooms ( Lentinula edodes ) on Microbial Community and Flavor Volatiles in Traditional Jiuqu

Apricot Kernel Oil Ameliorates Cyclophosphamide-Associated Immunosuppression in Rats

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea

Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

Thyme (Thymus quinquecostatus Celak) Polyphenol-Rich Extract (TPE) Alleviates HFD-Induced Liver Injury in Mice by Inactivating the TLR4/NF-κB Signaling Pathway through the Gut–Liver Axis

Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

Effects of Tunnel and Its Ventilation Modes on the Aerodynamic Drag of a Subway Train

Cryo-EM structure of human hexameric MCM2-7 complex

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

A novel method: ionic liquid-based ultrasound-assisted extraction of polyphenols from Chinese purple yam

Recent updates in the polysaccharides-based Nano-biocarriers for drugs delivery and its application in diseases treatment: A review

Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP

Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

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