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1.
Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao.
(2023)
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.
FOOD RESEARCH INTERNATIONAL,
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Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan.
(2023)
Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
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3.
Rongrong Zhu, Yan Yuan, Rourou Qi, Jianying Liang, Yan Shi, Hongbo Weng.
(2023)
Quantitative profiling of carboxylic compounds by gas chromatography-mass spectrometry for revealing biomarkers of diabetic kidney disease.
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Jiaojiao Chen, Yu Chen, Mingxia Yang, Lei Deng, Zeyi Xiao, Senqing Fan.
(2023)
Enhanced hydrogen production coupled with ethanol electrocatalytic oxidation by flow-through self-supporting electrode.
FUEL,
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Xiaohui Sun, Xiaofeng Yi, Jian Zhang, Lei Zhang.
(2023)
Sequential Aggregation of Heterometallic {M4X4}-Cubanes to Wheel-Shaped In10Ni8-Oxo Clusters for Optical Limiting Application.
CHEMISTRY OF MATERIALS,
35
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Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu.
(2023)
Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
JOURNAL OF FOOD SCIENCE,
88
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Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan.
(2023)
Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
249
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8.
Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding.
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Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.
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Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding.
(2022)
Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.
LWT-FOOD SCIENCE AND TECHNOLOGY,
163
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10.
Xingchuan Yang, Xiangmeng Chen, Chunmei Cao, Li Xu, Guoji Liu.
(2021)
Experimental and correlated liquid–liquid equilibrium data for (water + 1,6-hexanediol + 1-butanol or 2-methyl-1-propanol).
JOURNAL OF CHEMICAL THERMODYNAMICS,
152
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Yinhui Yang, Meiling Qi, Jinliang Wang.
(2018)
Separation performance of a star-shaped truxene-based stationary phase functionalized with peripheral 3,4-ethylenedioxythiophene moieties for capillary gas chromatography.
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Zhuomin Zhang, Yunjian Ma, Qingtang Wang, An Chen, Zhuoyan Pan, Gongke Li.
(2013)
Preparation of novel alumina nanowire solid-phase microextraction fiber coating for ultra-selective determination of volatile esters and alcohols from complicated food samples.
JOURNAL OF CHROMATOGRAPHY A,
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13.
Fanzhuo Kong, Zhiyuan Lin, Yuyang Zhang, Hongbo Suo, Lishi Yan, Bin Zou.
(2025)
Efficient cooling crystallization of phytosterol assisted by solubility and thermodynamics analysis in organic solvents.
JOURNAL OF MOLECULAR LIQUIDS,
420
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13 Citations