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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food chemistry, 2022-02, Vol.369, p.130920-130920, Article 130920

2022

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Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Food chemistry, 2019-06, Vol.284, p.100-107

2019

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Identification and virtual screening of novel umami peptides from chicken soup by molecular docking

Food chemistry, 2023-03, Vol.404, p.134414-134414, Article 134414

2023

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Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

Food chemistry, 2022-07, Vol.383, p.132455-132455, Article 132455

2022

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Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3

Food chemistry, 2022-09, Vol.387, p.132870-132870, Article 132870

2022

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Washing rice before cooking has no large effect on the texture of cooked rice

Food chemistry, 2019-01, Vol.271, p.388-392

2019

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Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Food chemistry, 2021-12, Vol.365, p.130430-130430, Article 130430

2021

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Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

Food chemistry, 2008-01, Vol.106 (2), p.804-810

2008

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Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu

Food chemistry, 2021-02, Vol.338, p.128025-128025, Article 128025

2021

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A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids

Food chemistry, 2022-04, Vol.374, p.131641-131641, Article 131641

2022

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Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Food chemistry, 2021-03, Vol.341 (Pt 2), p.128202-128202, Article 128202

2021

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Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu

Food chemistry, 2021-11, Vol.363, p.130232-130232, Article 130232

2021

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Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science

Food chemistry, 2021-12, Vol.364, p.130345-130345, Article 130345

2021

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Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography–mass spectrometry–olfactometry and odor activity value

Food chemistry, 2020-07, Vol.319, p.126564-126564, Article 126564

2020

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Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid

Food chemistry, 2021-07, Vol.349, p.129174-129174, Article 129174

2021

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Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing

Food chemistry, 2024-03, Vol.437, p.137708-137708, Article 137708

2024

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Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient

Food chemistry, 2023-06, Vol.410, p.135451-135451, Article 135451

2023

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ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup

Food chemistry, 2023-11, Vol.425, p.136480-136480, Article 136480

2023

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Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Food chemistry, 2024-06, Vol.443, p.138487-138487, Article 138487

2024

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Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies

Food chemistry, 2021-11, Vol.363, p.130298-130298, Article 130298

2021

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Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception

Food chemistry, 2025-01, Vol.462, p.140969, Article 140969

2025

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Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140637, Article 140637

2024

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Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism

Food chemistry, 2023-01, Vol.400, p.133854-133854, Article 133854

2023

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Novel fluorescent probe for the ratiometric detection of β-galactosidase and its application in fruit

Food chemistry, 2020-10, Vol.328, p.127112-127112, Article 127112

2020

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Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3

Food chemistry, 2025-01, Vol.463, p.141138, Article 141138

2025

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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Identification and virtual screening of novel umami peptides from chicken soup by molecular docking

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3

Washing rice before cooking has no large effect on the texture of cooked rice

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu

A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu

Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science

Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography–mass spectrometry–olfactometry and odor activity value

Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid

Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing

Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient

ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies

Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception

Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes

Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism

Novel fluorescent probe for the ratiometric detection of β-galactosidase and its application in fruit

Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3

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