Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment

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Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

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Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

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Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

(2019) Hehe Li et al.   FOOD CHEMISTRY

Mucor indicus and Rhizopus oryzae co‐culture to improve the flavor of Chinese turbid rice wine

(2019) Wenliang Xiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)

(2019) Zhilei Zhou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

(2018) Shuang Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

Numerical simulation and experimental investigation on fracture mechanism of granite by laser irradiation

(2018) Meiyan Li et al.   OPTICS AND LASER TECHNOLOGY

Ambient mass spectrometry based on REIMS for the rapid detection of adulteration of minced meats by the use of a range of additives

(2018) Vít Kosek et al.   FOOD CONTROL

From pharmaceuticals to nutraceuticals: bridging disease prevention and management

(2018) Patricia Daliu et al.   Expert Review of Clinical Pharmacology

Nutraceuticals in hypercholesterolaemia: an overview

(2016) Antonello Santini et al.   BRITISH JOURNAL OF PHARMACOLOGY

NMR metabolic fingerprinting and chemometrics driven authentication of Greek grape marc spirits

(2016) Charalambos Fotakis et al.   FOOD CHEMISTRY

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

(2012) Yong-Jian Yu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY