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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Food chemistry, 2018-11, Vol.265 (C), p.274-280

2018

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Preparation and properties of cinnamon-thyme-ginger composite essential oil nanocapsules

Industrial crops and products, 2018-10, Vol.122, p.85-92

2018

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Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Food chemistry, 2017-10, Vol.233, p.204-215

2017

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Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Food chemistry, 2018-04, Vol.245, p.775-785

2018

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Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

Food chemistry, 2019-03, Vol.275, p.143-153

2019

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Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose

Molecules (Basel, Switzerland), 2022-02, Vol.27 (4), p.1264

2022

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Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

Food research international, 2018-11, Vol.113, p.102-114

2018

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Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2014-01, Vol.945-946, p.92-100

2014

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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

Journal of agricultural and food chemistry, 2015-09, Vol.63 (34), p.7499-7510

2015

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Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

Journal of agricultural and food chemistry, 2017-09, Vol.65 (38), p.8392-8401

2017

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Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex

Carbohydrate polymers, 2014-05, Vol.105, p.75-80

2014

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Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants

Molecules (Basel, Switzerland), 2022-03, Vol.27 (5), p.1631

2022

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Identification of key aromas of Chinese muskmelon and study of their formation mechanisms

European food research & technology, 2021-04, Vol.247 (4), p.777-795

2021

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Preparation and slow release kinetics of apple fragrance/β-cyclodextrin inclusion complex

Journal of thermal analysis and calorimetry, 2021-03, Vol.143 (5), p.3775-3781

2021

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Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

Molecules (Basel, Switzerland), 2020-02, Vol.25 (5), p.1083

2020

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Organic Hollow Mesoporous Silica as a Promising Sandalwood Essential Oil Carrier

Molecules (Basel, Switzerland), 2021-05, Vol.26 (9), p.2744

2021

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Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity

Molecules (Basel, Switzerland), 2021-10, Vol.26 (20), p.6202

2021

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Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

Natural product research, 2017-04, Vol.31 (8), p.938-944

2017

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Evaluation of the Perceptual Interaction Among Sulfur Compounds in Durian by Feller’s Additive Model and Odor Activity Value

Food analytical methods, 2022-07, Vol.15 (7), p.1787-1802

2022

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Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression

Natural product research, 2018-07, Vol.32 (13), p.1567-1572

2018

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Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation

Flavour and fragrance journal, 2014-05, Vol.29 (3), p.166-172

2014

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Preparation of sustained-release fragrance based on the cavity structure of β-cyclodextrin and its application in cotton fabric

Textile research journal, 2019-09, Vol.89 (17), p.3466-3474

2019

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Encapsulation of difurfuryl disulfide in β-cyclodextrin and release characteristics of the guest from its inclusion complex

Journal of inclusion phenomena and macrocyclic chemistry, 2020-04, Vol.96 (3-4), p.263-273

2020

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Synthesis and application of polyacrylate nanocapsules loaded with lilial

Journal of applied polymer science, 2014-04, Vol.131 (8), p.np-n/a

2014

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Olfactory Impact of Terpene Alcohol on Terpenes Aroma Expression in Chrysanthemum Essential Oils

Molecules (Basel, Switzerland), 2018-10, Vol.23 (11), p.2803

2018

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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Preparation and properties of cinnamon-thyme-ginger composite essential oil nanocapsules

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

Study of production and pyrolysis characteristics of sweet orange flavor-β-cyclodextrin inclusion complex

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants

Identification of key aromas of Chinese muskmelon and study of their formation mechanisms

Preparation and slow release kinetics of apple fragrance/β-cyclodextrin inclusion complex

Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail

Organic Hollow Mesoporous Silica as a Promising Sandalwood Essential Oil Carrier

Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity

Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

Evaluation of the Perceptual Interaction Among Sulfur Compounds in Durian by Feller’s Additive Model and Odor Activity Value

Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression

Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation

Preparation of sustained-release fragrance based on the cavity structure of β-cyclodextrin and its application in cotton fabric

Encapsulation of difurfuryl disulfide in β-cyclodextrin and release characteristics of the guest from its inclusion complex

Synthesis and application of polyacrylate nanocapsules loaded with lilial

Olfactory Impact of Terpene Alcohol on Terpenes Aroma Expression in Chrysanthemum Essential Oils

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