J Food Biochem
2022 "The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process" Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status Vibration mill-assisted complex enzyme hydrolysis for flavoring of freeze-dried sea cucumber powder Identification of changes in volatile organic compounds in Ophiopogonis Radix containing spoiled products in different proportions by headspace-gas chromatography-ion mobility spectrometry Identification of Ophiopogonis Radix from different producing areas by headspace-gas chromatography-ion mobility spectrometry analysis Unveiling major ethnopharmacological aspects of genus Diospyros in context to its chemical diversity: A comprehensive overview Roasting intervention for the volatile composition of three varieties of nuts originating from Torreya yunnanensis Determination of volatile flavor compounds in raw and treated duck meats of different body parts Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze-drying Identification of off-flavor compounds and deodorizing of cattle by-products Elucidation of aroma compounds in passion fruit (Passiflora alata Ait) using a molecular sensory approach Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS Effect of different cooking times on the fat flavor compounds of pork belly 2021 Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor The volatile flavor compounds of Shanghai smoked fish as a special delicacy Effect of microorganisms on the fingerprint of the volatile compounds in pine nut (Pinus koraiensis) peptide powder during storage Analysis of astaxanthin molecular targets based on network pharmacological strategies Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds 2020 Antioxidant activity of organic sulfides from fresh Allium macrostemon Bunge and their protective effects against oxidative stress in Caenorhabditis elegans Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting 2019 Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non-hulled Triticum species Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GCxGC-TOF/MS Aroma and soluble solid contents of the uvaia-a native Atlantic rainforest fruit-are negatively affected by early harvest Optimization of solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) to analyze aromatic compounds in fresh tomatoes Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O Volatile aroma compounds in wines from Chinese wild/hybrid species
