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Food Chemistry|August 1, 2024
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular dockingYu Zhao, Wanying He, Ping Zhan, et al.
Lipids|June 6, 2016
Apricot Kernel Oil Ameliorates Cyclophosphamide-Associated Immunosuppression in RatsHonglei Tian, Haiyan Yan, Siwei Tan, et al.
Food & Function|January 25, 2022
Water extract of <i>Ferula lehmanni Boiss.</i> prevents high-fat diet-induced overweight and liver injury by modulating the intestinal microbiota in miceYuting Ye, Lin Shi, Peng Wang, et al.
Food Chemistry|December 19, 2025
Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processingPeipei Guo, Wanying He, Jingzhang Geng, et al.
Food Chemistry|February 14, 2025
Characterization of aroma release and perception during ginger-infused stewed beef oral processingYu Zhao, Runguang Zhang, Wanying He, et al.
Foods (Basel, Switzerland)|January 17, 2024
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick TeaXiaoya Wu, Yue Zhang, Baoshan Zhang, et al.
Food Chemistry|June 26, 2023
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)Tianle Wu, Peng Wang, Yuyu Zhang, et al.
Journal of Food Biochemistry|May 29, 2021
Plant sprout foods: Biological activities, health benefits, and bioavailabilityJingzhang Geng, Jiaxuan Li, Fengmei Zhu, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Volatomics-assisted characterization of aroma and off-flavor contributors in fresh and thermally treated kiwifruit juiceSujuan Xu, Wanying He, Jinting Yan, et al.
Food Chemistry|May 29, 2025
Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysisYuzhe Yan, Peng Wang, Wanying He, et al.
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