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Yilin Li, Houyin Wang, Ruotong Li, Guirong Liu, Kui Zhong, Lipeng Gao, Baoqing Zhu, Anwen Jin, Bolin Shi, Lei Zhao, Sisi Wang.
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Monitoring volatile changes in infant formula during long-term storage at room temperature.
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Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu.
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Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry.
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Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu.
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Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation.
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Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough.
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Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose.
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Huifang Yang, Jing Qiu, Ramy M. Khoder, Shanbai Xiong, Ru. Liu, Yueqi. An.
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Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS.
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Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation.
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21 Citations
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