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Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants.
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- Molecules, 2022, v. 27, n. 5, p. 1631, doi. 10.3390/molecules27051631
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- Article
Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity.
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- Molecules, 2021, v. 26, n. 20, p. 6202, doi. 10.3390/molecules26206202
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- Article
Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression.
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- Molecules, 2018, v. 23, n. 12, p. 3286, doi. 10.3390/molecules23123286
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- Article
A novel fracture criterion for elastic‐brittle cracked body under compression and shear conditions.
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- Fatigue & Fracture of Engineering Materials & Structures, 2024, v. 47, n. 6, p. 1896, doi. 10.1111/ffe.14279
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Investigation on damage creep constitutive model of rock under the coupled effect of freeze–thaw cycles and loading.
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- Fatigue & Fracture of Engineering Materials & Structures, 2024, v. 47, n. 4, p. 1281, doi. 10.1111/ffe.14244
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Study on the global stress field of the rock mass under compression and shear considering three kinds of crack parameters.
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- Fatigue & Fracture of Engineering Materials & Structures, 2023, v. 46, n. 7, p. 2510, doi. 10.1111/ffe.14014
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Research on the interaction of aroma components and aroma intensity prediction of natural products.
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- China Food Additives, 2022, v. 33, n. 9, p. 1, doi. 10.19804/j.issn1006-2513.2022.09.001
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- Article
Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis.
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- Food Science & Technology Research, 2016, v. 22, n. 2, p. 245, doi. 10.3136/fstr.22.245
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Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds.
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- Food Science & Technology Research, 2015, v. 21, n. 3, p. 371, doi. 10.3136/fstr.21.371
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- Article
Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis.
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- Food Science & Biotechnology, 2015, v. 24, n. 2, p. 411, doi. 10.1007/s10068-015-0054-7
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- Article
Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 1784, doi. 10.1002/jsfa.12281
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- Article
Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram.
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- Flavour & Fragrance Journal, 2024, v. 39, n. 4, p. 214, doi. 10.1002/ffj.3782
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- Article
Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression.
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- Flavour & Fragrance Journal, 2017, v. 32, n. 4, p. 265, doi. 10.1002/ffj.3378
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Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation.
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- Flavour & Fragrance Journal, 2016, v. 31, n. 3, p. 217, doi. 10.1002/ffj.3304
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- Article
Stability on the Excavation Surface of Submarine Shield Tunnel Considering the Fluid–Solid Coupling Effect and the Equivalent Layer.
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- Journal of Marine Science & Engineering, 2023, v. 11, n. 9, p. 1667, doi. 10.3390/jmse11091667
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A Novel Strength Model for Cement Marine Clay Based on the Mechanical-Chemical Coupling Behavior.
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- Journal of Marine Science & Engineering, 2021, v. 9, n. 12, p. 1454, doi. 10.3390/jmse9121454
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- Article
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1363, doi. 10.1007/s00217-024-04472-5
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Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 537, doi. 10.1007/s00217-022-04151-3
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- Article
Characterization of the key aroma compounds in three world-famous black teas.
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- European Food Research & Technology, 2022, v. 248, n. 9, p. 2237, doi. 10.1007/s00217-022-04039-2
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- Article
Identification of key aromas of Chinese muskmelon and study of their formation mechanisms.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 777, doi. 10.1007/s00217-020-03658-x
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Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu.
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- European Food Research & Technology, 2020, v. 246, n. 12, p. 2517, doi. 10.1007/s00217-020-03594-w
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Characterization of the key aroma compounds in peach by gas chromatography-olfactometry, quantitative measurements and sensory analysis.
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- European Food Research & Technology, 2019, v. 245, n. 1, p. 129, doi. 10.1007/s00217-018-3145-x
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Evaluation of the Perceptual Interaction Among Sulfur Compounds in Durian by Feller's Additive Model and Odor Activity Value.
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- Food Analytical Methods, 2022, v. 15, n. 7, p. 1787, doi. 10.1007/s12161-022-02238-x
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Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller's Additive Model, OAV, and Odor Activity Coefficient.
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- Food Analytical Methods, 2021, v. 14, n. 8, p. 1714, doi. 10.1007/s12161-021-02001-8
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Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography.
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- Food Analytical Methods, 2017, v. 10, n. 3, p. 596, doi. 10.1007/s12161-016-0622-3
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Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors.
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- Food Analytical Methods, 2015, v. 8, n. 7, p. 1771, doi. 10.1007/s12161-014-0060-z
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