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Food Chemistry|September 26, 2025
Decoding bitter peptides in soy sauce: From identification to mechanism in bitter taste formationYongzhao Bi, Xingming Sun, Yan Huang, et al.Molecules (Basel, Switzerland)|June 2, 2021
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics ApproachShuqi Wang, Yuan Chang, Bing Liu, et al.Luminescence : the Journal of Biological and Chemical Luminescence|November 10, 2023
Determination of carboxylesterase by fluorescence probe to guide detection of carbamate pesticideJingyi Feng, Yue Gong, Shaoxiang Yang, et al.Analytical and Bioanalytical Chemistry|June 21, 2023
Molecularly imprinted thermosensitive probe based on fluorescent advanced glycation end products to detect α-dicarbonyl compounds and inhibit pyrraline formationJingbo He, Chenchen Xie, Chen Meng, et al.Molecules (Basel, Switzerland)|December 11, 2019
Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic OilJie Sun, Baoguo Sun, Fazheng Ren, et al.Food Chemistry|February 13, 2019
A novel coumarin-based fluorescent probe for sensitive detection of copper(II) in wineXiaoming Wu, Hao Wang, Shaoxiang Yang, et al.Nutrients|August 4, 2019
Whole Grain Consumption for the Prevention and Treatment of Breast CancerMingsi Xie, Jie Liu, Rong Tsao, et al.International Journal of Food Microbiology|October 6, 2022
Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentationHuiyi Hao, Ruyu Yan, Zijian Miao, et al.Materials Today. Bio|September 30, 2022
Ignored role of polyphenol in boosting reactive oxygen species generation for polyphenol/chemodynamic combination therapyHuijia Mao, Yangyang Wen, Yonghui Yu, et al.Biosensors & Bioelectronics|August 30, 2021
Efficient and robust dual modes of fluorescence sensing and smartphone readout for the detection of pyrethroids using artificial receptors bound inside a covalent organic frameworkWei Jiang, Yuan Zhao, Dianwei Zhang, et al.Pageof 57