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Investigation of potential breath biomarkers for the early diagnosis of breast cancer using gas chromatography-mass spectrometry..
Clinica chimica acta; international journal of clinical chemistry,
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Qin Dai, Xiaoyu Zhang, Jingyi Lin, Tao Cui, Wenbo Wang, Guangfei Yu, Hongbin Cao, He Zhao.
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Photoconverting waste amphiphiles at the mild air–water interface into easily separable value-added products.
GREEN CHEMISTRY,
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Chao Ye, Zhankai Zhang, Zhi-Hong Zhang, Ronghai He, Xue Zhao, Xianli Gao.
(2023)
Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication.
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Yao YuXuan, Zheng ShengLan, Chi ShiLin, Chen Feng, Cai Ning, Cai ZhenZhen, Li Zhipeng, Ni Hui.
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Characterization of the off-flavor from Pichia pastoris GS115 during the over-expression of a α-L-rhamnosidase.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY,
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Jinyu Zhao, Ruirui Zheng, Xiaofei Li, Zhishen Lyu, Li Ma, Chengfei Song, Xingtao Qie, Xizhong Yan, Chi Hao.
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Electrophysiological and Behavioral Responses of Plodia interpunctella (Hübner) Females to Aldehyde Volatiles from Dried Fruits.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
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6.
Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong.
(2023)
Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients.
Food Chemistry-X,
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Weijia Zhang, Li Liu, Yuanhui Zhao, Tianhong Liu, Fan Bai, Jinlin Wang, He Xu, Ruichang Gao, Xiaoming Jiang, Xinxing Xu.
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Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar.
FOOD CHEMISTRY,
437
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8.
Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei.
(2023)
Manufacturing process differences give Keemun black teas their distinctive aromas.
Food Chemistry-X,
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Yanmei Xi, Sana Ikram, Tong Zhao, Yiwei Shao, Ruirui Liu, Fuhang Song, Baoguo Sun, Nasi Ai.
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2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage.
JOURNAL OF DAIRY SCIENCE,
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Xi-Zhong Yan, Li Ma, Xiao-Fei Li, Le Chang, Qing-Zhao Liu, Cheng-Fei Song, Jin-Yu Zhao, Xing-Tao Qie, Cai-Ping Deng, Chen-Zhu Wang, Chi Hao.
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Identification and evaluation of cruciferous plant volatiles attractive to Plutella xylostella L. (Lepidoptera: Plutellidae).
PEST MANAGEMENT SCIENCE,
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Xinshuo Wang, Tingting Feng, Chunli Fan, Xingwei Wang, Shuqin Xia, Jingyang Yu, Caleb John Swing.
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Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix.
FOOD CHEMISTRY,
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Qi-Long Hao, Shuo-Wen Wang, Li-Qing Yu, Xiao-Qin Yang, Yun-Kai Lv.
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Immobilization of zeolitic imidazolate framework-90 onto modified stainless steel wire via covalent bonding for solid-phase microextraction of biomarkers in exhalation of lung cancer patients.
Separation Science Plus,
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Yan Wang, Qianwen Fu, Yu Hu, Lei Hua, Haiyang Li, Guangzhi Xu, Qinxue Ni, Youzuo Zhang.
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Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry.
FOOD CHEMISTRY,
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Liu Ying, Liu Xin, Gao Ying, Dong Shijian, Xiang Xiaole, Ma Lulu, Li Shugang.
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Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
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Zhijie Liu, Yiqun Huang, Shanshan Kong, Junjian Miao, Keqiang Lai.
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Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork.
FOOD CHEMISTRY,
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Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen.
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Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS.
FLAVOUR AND FRAGRANCE JOURNAL,
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Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin.
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Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep.
Frontiers in Nutrition,
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Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang.
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Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS.
Foods,
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Jihong Yang, Hanchen Zhou, Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei.
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Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots.
Food Chemistry: Molecular Sciences,
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Lin Wang, Cong Li, Sam Al-Dalali, Yiyang Liu, Hui Zhou, Conggui Chen, Baocai Xu, Ying Wang.
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Characterization of key aroma compounds in traditional beef soup.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS,
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Zhe Liu, Wenbin Chen, Shuai Zhang, Han Chen, Honghua Su, Tianxing Jing, Yizhong Yang.
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Behavioral Responses of Bemisia tabaci Mediterranean Cryptic Species to Three Host Plants and Their Volatiles.
Insects,
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Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong.
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Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
70
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23.
Yu Hongxiang, Chen Haijie, Zheng Zhiwen, Qiao Dan, Feng Dapeng, Gong Zhenbin, Dong Guojun.
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Effect of functional groups on tribological properties of lubricants and mechanism investigation.
Friction,
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Hanchen Zhou, Yaqin Liu, Jihong Yang, Hui Wang, Yong Ding, Pandeng Lei.
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Comprehensive profiling of volatile components in Taiping Houkui green tea.
LWT-FOOD SCIENCE AND TECHNOLOGY,
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Pimiao Huang, Zhirong Wang, Xiya Feng, Jianquan Kan.
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Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein.
FOOD CHEMISTRY,
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Ruijuan Duan, Meiling Qi.
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Separation performance of pentiptycene-functionalized triblock copolymers towards the isomers of xylenes, phenols and anilines and the complex components in essential oil.
JOURNAL OF CHROMATOGRAPHY A,
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Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang.
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Changes in lipids and aroma compounds in intramuscular fat from Hu sheep.
FOOD CHEMISTRY,
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Yanxin Li, Chong Ma, Jinmao You, Shijuan Zhang.
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Stable isotope labeling method with sensitive identification and accurate quantitation function for aldehydes in fried foods.
MICROCHEMICAL JOURNAL,
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Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song.
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Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
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Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao, Yan Xu.
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Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu).
Foods,
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Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu.
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Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea.
FOOD CHEMISTRY,
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Wensheng Yao, Yingxuan Cai, Dengyong Liu, Yu Chen, Jianrong Li, Mingcheng Zhang, Na Chen, Hao Zhang.
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Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).
FOOD CHEMISTRY,
370
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Shan-Shan Zhang, Sen Guo, Zhao-Jing Zheng, Shao-Jing Liu, Yu-Fei Hou, Chi-Tang Ho, Nai-Sheng Bai.
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Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments.
LWT-FOOD SCIENCE AND TECHNOLOGY,
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Jingyi Lin, Qin Dai, He Zhao, Hongbin Cao, Tianyu Wang, Guangwei Wang, Chuncheng Chen.
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Photoinduced Release of Volatile Organic Compounds from Fatty Alcohols at the Air–Water Interface: The Role of Singlet Oxygen Photosensitized by a Carbonyl Group.
ENVIRONMENTAL SCIENCE & TECHNOLOGY,
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Mei-Mei Wang, Ming He, Hong Wang, Yun-Feng Ma, Youssef Dewer, Fan Zhang, Peng He.
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A candidate aldehyde oxidase in the antennae of the diamondback moth, Plutella xylostella (L.), is potentially involved in the degradation of pheromones, plant-derived volatiles and the detoxification of xenobiotics.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY,
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Wensheng Yao, Yingxuan Cai, Dengyong Liu, Zhinan Zhao, Zhenghao Zhang, Shuangyu Ma, Mingcheng Zhang, Hao Zhang.
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Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry.
POULTRY SCIENCE,
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Huiting Xi, Xingguang Chen, Yao Cao, Junjun Xu, Cuizhu Ye, Danwen Deng, Jinsheng Zhang, Ganhui Huang.
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Electrochemical determination of formaldehyde via reduced AuNPs@PPy composites modified electrode.
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Dispersive liquid–liquid extraction based on magnetic Pickering emulsion followed by gas chromatography–tandem mass spectrometry for the simultaneous determination of aldehydes in environmental water samples.
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Hydrophobic amino-functionalized graphene oxide nanocomposite for aldehydes detection in fish fillets.
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Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang, Fuyan Zhang.
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Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
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Xue Xiong, Meiling Qi.
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Adenine-functionalized polypropylene glycol: A novel stationary phase for gas chromatography offering good inertness for acids and bases combined with a unique selectivity.
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Ji Luo, Mustapha Muhammad Nasiru, Wenjing Yan, Hong Zhuang, Guanghong Zhou, Jianhao Zhang.
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Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon.
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Yiqi Zhang, Xuting Ma, Zhiyuan Dai.
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Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores).
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Wei Chen, Zhenhe Wang, Shuang Gu, Jun Wang.
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Detection of hexanal in humid circumstances using hydrophobic molecularly imprinted polymers composite.
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Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components.
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Guofeng Mao, Jiaxin Tian, Ting Li, Hatem Fouad, Hassan Ga'al, Jianchu Mo.
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Behavioral responses of Anagrus nilaparvatae to common terpenoids, aromatic compounds, and fatty acid derivatives from rice plants.
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Yu Li-Qing, Wang Li-Ya, Su Fei-Hong, Hao Ping-Yu, Wang Huan, Lv Yun-Kai.
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A gate-opening controlled metal-organic framework for selective solid-phase microextraction of aldehydes from exhaled breath of lung cancer patients.
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Liu Chen, Yu-Jia Fu, Wen-Le Fang, Xiao-Feng Guo, Hong Wang.
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Screening of a highly effective fluorescent derivatization reagent for carbonyl compounds and its application in HPLC with fluorescence detection.
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Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li.
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Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.
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He Xiao-Mei, Ding Jun, Yu Lei, Hussain Dilshad, Feng Yu-Qi.
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Black phosphorus-assisted laser desorption ionization mass spectrometry for the determination of low-molecular-weight compounds in biofluids.
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Zheng Kong, Degang Zhao.
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Modulation of the Fragrance of Kam Sweet Rice by Jasmonic Acid and Abscisic Acid Might Involve the MYC2 and ABI5 Transcription Factors.
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Zhentao Tang, Yong Liu, Yixiang Duan.
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Development of solid-phase microextraction fibers based on multi-walled carbon nanotubes for pre-concentration and analysis of alkanes in human breath.
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Feibai Zhou, Mouming Zhao, Guowan Su, Weizheng Sun.
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Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System.
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Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao.
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Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
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Chunping Li, Jiajia Wu, Yan Li, Zhiyuan Dai.
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Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage.
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Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao.
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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..
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Zhihui Feng,Yifan Li,Ming Li,Yijun Wang,Liang Zhang,Xiaochun Wan,Xiaogen Yang.
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Tea aroma formation from six model manufacturing processes..
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Lei Yu,Ping Liu,Ya-Lan Wang,Qiong-Wei Yu,Bi-Feng Yuan,Yu-Qi Feng.
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Profiling of aldehyde-containing compounds by stable isotope labelling-assisted mass spectrometry analysis..
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Huimin Liao, Zifang Zhou, Yangbeijia Liu, Yuyan Luo, Chenning Zhang, Yuanjiao Feng, Yinghua Shu, Jianwu Wang.
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‘The Three Sisters’ (maize/bean/squash) polyculture promotes the direct and indirect defences of maize against herbivores.
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Huifang Yang, Wenhao Yang, Yuting Zhang, Ramy M. Khoder, Shanbai Xiong, Yueqi An.
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Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value.
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Guanmian Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou.
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Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.
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Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.
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Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry.
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Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle.
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Comparison of extraction and refinement techniques for volatile compound analysis in camellia oil.
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Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics.
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Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef.
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Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development.
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Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea.
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Decorated-Induced Oxygen Vacancy Engineering for Ultra-Low Concentration Nonanal Sensing: A Case Study of La-Decorated Bi2O2CO3.
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Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating.
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Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS.
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Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking.
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Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing.
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Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef.
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Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties.
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Efficient extraction of nickel from chloride system using a cleaner extractant: Taking the example of processing nickel-aluminum slag remaining from spent hydroprocessing catalysts.
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Highly sensitive analysis of fatty aldehydes in vegetable oils using a novel coumarin-based fluorescent probe by HPLC for quality control.
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Insulin receptor participates in the peripheral olfactory processes of honey bees (Apis cerana cerana).
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