2023

Analysis of volatile organic compounds in Irish rapeseed oils

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

"Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro"

"Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability"

Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics

Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

2022

The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture

The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar

Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment

2021

Spatial variation of volatile organic compounds and antioxidant activity of turmeric (Curcuma longa L.) essential oils harvested from four provinces of China