2023

"Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging"

"Uncovering the effect of Moringa oleifera Lam. leaf addition to Fuzhuan Brick Tea on sensory properties, volatile profiles and anti-obesity activity"

Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process

"Lactobacillus paracasei ET-22 and derived postbiotics reduce halitosis and modulate oral microbiome dysregulation - a randomized, double-blind placebo-controlled clinical trial"

2022

Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS

Prebiotic effect of fructans from Agave salmiana on probiotic lactic acid bacteria and in children as a supplement for malnutrition

Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth

Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition

2021

"Pimenta dioica and Pimenta racemosa: GC-based metabolomics for the assessment of seasonal and organ variation in their volatile components, in silico and in vitro cytotoxic activity estimation"

Volatilome changes during probiotic fermentation of combined soy and rice drinks

Regulatory effect of volatile compounds in fermented alcoholic beverages on gut microbiota and serum metabolism in a mouse model

"The progression of lipid oxidation, beta-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage"

Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC x GC-O-MS and sensory evaluation

Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis)

Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat

Carotenoids obtained from an ionic liquid-mediated process display anti-inflammatory response in the adipose tissue-liver axis

Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles

"The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup"

2020

Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study

Effects of the apple matrix on the postprandial bioavailability of flavan-3-ols and nutrigenomic response of apple polyphenols in minipigs challenged with a high fat meal

Dietary supplementation of l-arginine and N-carbamylglutamate enhances duodenal barrier and mitochondrial functions and suppresses duodenal inflammation and mitophagy in suckling lambs suffering from intrauterine-growth-restriction

2019

Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps

Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread

N-carbamylglutamate and l-arginine promote intestinal function in suckling lambs with intrauterine growth restriction by regulating antioxidant capacity via a nitric oxide-dependent pathway

Liquid state fermentation vinegar enriched with catechin as an antiglycative food product

Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon

2018

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps

2016

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases

Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves

"Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): defining potential applications"

2014

Transport of hop aroma compounds across Caco-2 monolayers

Pitanga (Eugenia uniflora L.) fruit juice and two major constituents thereof exhibit anti-inflammatory properties in human gingival and oral gum epithelial cells

2012

Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and L-lysine or its derivatives

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee