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Ruiyu Zhu, Yuxi Wen, Weihao Wu, Lizhu Zhang, Muhammad Salman Farid, Shuo Shan, Jiahui Wen, Mohamed A. Farag, Yuyu Zhang & Chao Zhao. (2022) The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Dandan Pu, Ruixin Meng, Kaina Qiao, Boya Cao, Yige Shi, Yanbo Wang & Yuyu Zhang. (2024) Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception. Food Research International 181, pages 114078.
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Yu Xi, Meihong Yu, Xuejie Li, Xiangquan Zeng & Jian Li. (2024) The coming future: The role of the oral–microbiota–brain axis in aroma release and perception. Comprehensive Reviews in Food Science and Food Safety 23:2.
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Seyyed Emad Hosseini Taheri, Maryam Bazargan, Paria Rahnama Vosough & Alireza Sadeghian. (2024) A comprehensive insight into peanut: Chemical structure of compositions, oxidation process, and storage conditions. Journal of Food Composition and Analysis 125, pages 105770.
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Dandan Pu, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun & Yuyu Zhang. (2023) Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. Foods 12:19, pages 3693.
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Huizhuo Ji, Dandan Pu, Wenjing Yan, Qingchuan Zhang, Min Zuo & Yuyu Zhang. (2023) Recent advances and application of machine learning in food flavor prediction and regulation. Trends in Food Science & Technology 138, pages 738-751.
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Guihu Zhang, Peng Xiao, Mengmeng Yuan, Youming Li, Youqiang Xu, Hehe Li, Jinyuan Sun & Baoguo Sun. (2023) Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Frontiers in Nutrition 10.
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Guihu Zhang, Peng Xiao, Youqiang Xu, Honghua Li, Hehe Li, Jinyuan Sun & Baoguo Sun. (2023) Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu. Foods 12:13, pages 2464.
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Mingcheng Zhang, Mingyang Li, Fangfang Bai, Wensheng Yao, Litang You & Dengyong Liu. (2023) Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks. Foods 12:10, pages 1929.
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Antonella Rosa, Ilenia Pinna, Alessandra Piras, Silvia Porcedda & Carla Masala. (2023) Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds. Nutrients 15:9, pages 2030.
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Lili Zhang, Li Liang, Kaina Qiao, Dandan Pu, Baoguo Sun, Xuewei Zhou & Yuyu Zhang. (2023) Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach. Foods 12:3, pages 674.
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Dandan Pu, Yimeng Shan, Kaina Qiao, Lili Zhang, Baoguo Sun & Yuyu Zhang. (2022) Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. Journal of Agricultural and Food Chemistry 71:1, pages 700-709.
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Guangmin Liu, Yaqin Wang, Liping Hu & Hongju He. (2022) Characterization of the Volatile Compounds of Onion with Different Fresh-Cut Styles and Storage Temperatures. Foods 11:23, pages 3829.
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Yige Shi, Dandan Pu, Xuewei Zhou & Yuyu Zhang. (2022) Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods 11:21, pages 3408.
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