Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

High-Coverage Screening of Sulfonamide Metabolites in Goat Milk by Magnetic Doped S Graphene Combined with Ultrahigh-Performance Liquid Chromatography–High-Resolution Mass Spectrometry

(2021) Wei Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correlation between bacterial community succession and propionic acid during gray sufu fermentation

(2021) Zhengyang Song et al.   FOOD CHEMISTRY

UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages

(2021) Wei Jia et al.   FOOD CHEMISTRY

Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk

(2021) Rong Zhang et al.   FOOD CHEMISTRY

Untargeted foodomics reveals molecular mechanism of magnetic field effect on Feng-flavor Baijiu ageing

(2021) Wei Jia et al.   FOOD RESEARCH INTERNATIONAL

Molecular mechanisms of the irradiation-induced accumulation of polyphenols in star anise (Illicium verum Hook. f.)

(2021) Wei Jia et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat

(2021) Wei Jia et al.   MEAT SCIENCE

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón

(2020) Hanán Issa-Issa et al.   FOOD CHEMISTRY

Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques

(2020) Jinda Zhuang et al.   FOOD RESEARCH INTERNATIONAL

Molecular mechanism of the role of Mare Nectaris in the Feng-flavor Baijiu aging

(2020) Wei Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms

(2019) Xinyi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial action of octanoic acid against Escherichia coli O157:H7 during washing of baby spinach and grape tomatoes

(2019) Hongchao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

(2019) Wei Dong et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Qingke Liquor Aroma from Tibet

(2019) Yanping L. Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Guidelines and considerations for the use of system suitability and quality control samples in mass spectrometry assays applied in untargeted clinical metabolomic studies

(2018) David Broadhurst et al.   Metabolomics

Interactions between p-cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame Flavor-type Baijiu

(2018) Mingquan Huang et al.   LANGMUIR

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

(2018) Gaëlle Arvisenet et al.   FOOD QUALITY AND PREFERENCE

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

(2018) Mingquan Huang et al.   FOOD RESEARCH INTERNATIONAL

Octadecylimidazolium ionic liquid-modified magnetic materials: Preparation, adsorption evaluation and their excellent application for honey and cinnamon

(2017) Houmei Liu et al.   FOOD CHEMISTRY

Synthetic biology stretching the realms of possibility in wine yeast research

(2017) Umesh B. Jagtap et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

(2017) Yunwei Niu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Development and Application of Ultra-Performance Liquid Chromatography-TOF MS for Precision Large Scale Urinary Metabolic Phenotyping

(2016) Matthew R. Lewis et al.   ANALYTICAL CHEMISTRY

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits

(2014) Rong Zhang et al.   JOURNAL OF FOOD SCIENCE

Amides in Bio-oil by Hydrothermal Liquefaction of Organic Wastes: A Mass Spectrometric Study of the Thermochemical Reaction Products of Binary Mixtures of Amino Acids and Fatty Acids

(2013) Stefano Chiaberge et al.   ENERGY & FUELS

Foodomics Platform for the Assay of Thiols in Wines with Fluorescence Derivatization and Ultra Performance Liquid Chromatography Mass Spectrometry Using Multivariate Statistical Analysis

(2013) Koichi Inoue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of electronic nose in Chinese spirits quality control and flavour assessment

(2012) Ming Liu et al.   FOOD CONTROL

Specific Hydroxy Fatty Acids in Royal Jelly Activate TRPA1

(2011) Yuko Terada et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New insights on the hard-to-boil massecuite phenomenon in raw sugar manufacture

(2010) Gillian Eggleston et al.   FOOD CHEMISTRY