2023

"Identification of volatile and nonvolatile compounds in Citri Reticulatae Pericarpium Viride using GC-MS, UPLC-Q-Exactive Orbitrap-MS, and HPLC-PDA"

2022

Garlic essential oil-based nanoemulsion carrier: Release and stability kinetics of volatile components

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

2021

HS-GC-IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures

Analysis of aroma-active volatiles in an SDE extract of white tea

Organic production of vinegar from mango and papaya

Determination of volatile organic compounds by HS-GC-IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut

Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine

2020

Comparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis

Metabolite analysis of wheat dough fermentation incorporated with buckwheat

2019

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage

Citric acid treatment reduces decay and maintains the postharvest quality of peach (Prunus persica L.) fruit

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines

Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods

2017

"Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage"

2016

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system