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Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food chemistry, 2019-09, Vol.293, p.8-14

2019

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Preparation and characterization of citral-loaded solid lipid nanoparticles

Food chemistry, 2018-05, Vol.248, p.78-85

2018

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Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan

Journal of dairy science, 2019-11, Vol.102 (11), p.9639-9650

2019

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Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences

Journal of dairy science, 2024-07, Vol.107 (7), p.4333-4343

2024

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Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

Molecules (Basel, Switzerland), 2020-09, Vol.25 (18), p.4308

2020

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Simultaneous detection for adulterations of maltodextrin, sodium carbonate, and whey in raw milk using Raman spectroscopy and chemometrics

Journal of dairy science, 2022-09, Vol.105 (9), p.7242-7252

2022

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Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process

Journal of dairy science, 2023-11, Vol.106 (11), p.7432-7446

2023

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Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue

Journal of food science and technology, 2018-05, Vol.55 (5), p.1624-1631

2018

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Perceived aroma characteristic of Tsingtao beer in relation to wort gravity

European food research & technology, 2021-02, Vol.247 (2), p.427-437

2021

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The local transcriptional regulators SacR1 and SacR2 act as repressors of fructooligosaccharides metabolism in Lactobacillus plantarum

Microbial cell factories, 2020-08, Vol.19 (1), p.161-161, Article 161

2020

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Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Frontiers in microbiology, 2021-09, Vol.12, p.716281-716281

2021

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Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis

Journal of dairy science, 2022-01, Vol.105 (1), p.97-108

2022

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Effects of CcpA against salt stress in Lactiplantibacillus plantarum as assessed by comparative transcriptional analysis

Applied microbiology and biotechnology, 2021-05, Vol.105 (9), p.3691-3704

2021

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Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation

Journal of dairy science, 2022-04, Vol.105 (4), p.2868-2879

2022

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CcpA-Dependent Carbon Catabolite Repression Regulates Fructooligosaccharides Metabolism in Lactobacillus plantarum

Frontiers in microbiology, 2018-05, Vol.9, p.1114-1114

2018

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Inhibition of Citral Degradation by Oil-in-Water Nanoemulsions Combined with Antioxidants

Journal of agricultural and food chemistry, 2011-06, Vol.59 (11), p.6113-6119

2011

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Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

Journal of food science, 2011-10, Vol.76 (8), p.C1125-C1135

2011

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Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry, and electronic nose

International journal of food properties, 2018-01, Vol.21 (1), p.1755-1768

2018

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Functional analysis of the role of CcpA in Lactobacillus plantarum grown on fructooligosaccharides or glucose: a transcriptomic perspective

Microbial cell factories, 2018-12, Vol.17 (1), p.201-201, Article 201

2018

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Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

Food Chemistry: X, 2022-10, Vol.15, p.100416-100416, Article 100416

2022

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Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice

Food Chemistry: X, 2023-06, Vol.18, p.100620-100620, Article 100620

2023

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Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability

Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.573-583

2020

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Stability of Citral in Emulsions Coated with Cationic Biopolymer Layers

Journal of agricultural and food chemistry, 2012-01, Vol.60 (1), p.402-409

2012

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Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry

Food Chemistry: X, 2023-06, Vol.18, p.100696-100696, Article 100696

2023

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Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Food Chemistry: X, 2022-10, Vol.15, p.100385-100385, Article 100385

2022

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Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Preparation and characterization of citral-loaded solid lipid nanoparticles

Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan

Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences

Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

Simultaneous detection for adulterations of maltodextrin, sodium carbonate, and whey in raw milk using Raman spectroscopy and chemometrics

Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process

Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue

Perceived aroma characteristic of Tsingtao beer in relation to wort gravity

The local transcriptional regulators SacR1 and SacR2 act as repressors of fructooligosaccharides metabolism in Lactobacillus plantarum

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis

Effects of CcpA against salt stress in Lactiplantibacillus plantarum as assessed by comparative transcriptional analysis

Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation

CcpA-Dependent Carbon Catabolite Repression Regulates Fructooligosaccharides Metabolism in Lactobacillus plantarum

Inhibition of Citral Degradation by Oil-in-Water Nanoemulsions Combined with Antioxidants

Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry, and electronic nose

Functional analysis of the role of CcpA in Lactobacillus plantarum grown on fructooligosaccharides or glucose: a transcriptomic perspective

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice

Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability

Stability of Citral in Emulsions Coated with Cationic Biopolymer Layers

Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

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