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BMC Chemistry|May 29, 2026
Analysis of aroma compounds in barbecued mutton during storage and exploration of customer preferencesAygul AlimJournal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|December 4, 2018
Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reactionLe Kang, Aygul Alim, Huanlu SongJournal of the Science of Food and Agriculture|January 19, 2018
Flavour-active compounds in thermally treated yeast extractsAygul Alim, Huanlu Song, Ye Liu, et al.Molecules (Basel, Switzerland)|December 5, 2019
Comparison and Identification of the Aroma-Active Compounds in the Root of <i>Angelica dahurica</i>Die Hu, Junrui Guo, Ting Li, et al.Journal of the Science of Food and Agriculture|March 23, 2019
Changes in the perception of bitter constituents in thermally treated yeast extractAygul Alim, Huanlu Song, Chao Yang, et al.Food Research International (Ottawa, Ont.)|April 20, 2019
The behavior of umami components in thermally treated yeast extractAygul Alim, Chao Yang, Huanlu Song, et al.Journal of Food Science and Technology|July 6, 2019
The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME)Dongyu Shen, Aygul Alim, Ali Raza, et al.Foods (Basel, Switzerland)|April 14, 2026
Investigating the Impact of Different Drying Methods on the Aroma of Citri Reticulatae Pericarpium Using GC-MS/GC-IMS and E-Nose TechnologyAygul Alim, Chengfei Huang, Xin Zhao, et al.Frontiers in Pharmacology|April 27, 2026
Biological dynamics and application prospects of Citri Reticulatae Pericarpium (CRP): a medicine and food perspective reviewAngye Cai, Nan Diao, Xueqing Zhang, et al.Pageof 1