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Yunhao Lu, Linzi Yang, Guohua Yang, Yuanlong Chi, Qun Sun & Qiang He. (2021) Insight into the Fermentation of Chinese Horse Bean-chili-paste. Food Reviews International 37:7, pages 683-705.
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Jie Zhao, Ling Li, Jianhua Zhao, Shirong Dong, Gefei Liu, Yin Wang, Zedong Xu, Hongbin Lin, Jing Lu, Ping Liu & Min Xu. (2023)
Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian
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Zhiluo Que, Yao Jin, Jun Huang, Rongqing Zhou & Chongde Wu. (2023) Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation. Trends in Food Science & Technology 133, pages 160-175.
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Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu & Wenwu Ding. (2023) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT 173, pages 114188.
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Jacob Medeiros, Shufen Xu, Gary J. Pickering & Belinda S. Kemp. (2022) Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine. Molecules 27:22, pages 7891.
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Peng Gao, Wenyuan Zhang, Miaohong Wei, Baorong Chen, Huiquan Zhu, Ning Xie, Xiaoyang Pang, Fauconnier Marie-Laure, Shuwen Zhang & Jiaping Lv. (2022) Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes. LWT 168, pages 113896.
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Shuai Zhao, Chengtuo Niu, Xiaohong Yang, Xin Xu, Feiyun Zheng, Chunfeng Liu, Jinjing Wang & Qi Li. (2022) Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis. Food Chemistry 381, pages 132115.
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Yihe Sui, David Wollan, Jacqui M. McRae, Richard Muhlack, Dimitra L. Capone, Peter Godden & Kerry L. Wilkinson. (2022) Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Frontiers in Nutrition 9.
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Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong & Wenwu Ding. (2022) Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT 163, pages 113598.
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Chengtuo Niu, Lina Yang, Feiyun Zheng, Chunfeng Liu, Jinjing Wang, Xin Xu & Qi Li. (2022) Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity. LWT 158, pages 113118.
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Hongwei Yu, Hongzhi Liu, Sara W. Erasmus, Simeng Zhao, Qiang Wang & Saskia M. van Ruth. (2021) An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters. LWT 151, pages 112068.
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Wenwu Ding, Xiaoyan Zhao, Si Xie, Yan Liu, Manna Zhang, Zhenming Che, Yi Liu, Ping Liu & Hongbin Lin. (2021) Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature. Journal of the Science of Food and Agriculture 101:10, pages 4142-4153.
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Cong Zhao, Wenlai Fan & Yan Xu. (2021) Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique. LWT 148, pages 111743.
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Wenwu Ding, Yan Liu, Changbo Peng, Xiaoqing Ye, Manna Zhang, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin & Min Xu. (2021) Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju. European Food Research and Technology 247:8, pages 2067-2077.
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Wenwu Ding, Yan Liu, Xiaoyan Zhao, Changbo Peng, Xiaoqing Ye, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin, Jiaquan Huang & Min Xu. (2021) Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field. Food Science & Nutrition 9:6, pages 2862-2876.
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Arron Wilson, Joel B. Johnson, Ryan Batley, Pawan Lal, Lara Wakeling & Mani Naiker. (2021) Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders. Beverages 7:2, pages 28.
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Menglu Yang, Jun Huang, Rongqing Zhou, Qi Qi, Can Peng, Lin Zhang, Yao Jin, Chongde Wu & Qiuxiang Tang. (2020) Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology. Food Research International 138, pages 109753.
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Ping Liu, Qin Xiang, Wenjia Sun, Xuemei Wang, Junfan Lin, Zhenming Che & Peihua Ma. (2020) Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste. Food Research International 137, pages 109513.
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Lulu Wang, Shanshan Fan, Yan Yan, Liang Yang, Shuang Chen & Yan Xu. (2020) Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. Journal of Agricultural and Food Chemistry 68:6, pages 1666-1677.
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