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Journal of Food Biochemistry|May 13, 2022
Elucidation of aroma compounds in passion fruit (Passiflora alata Ait) using a molecular sensory approachYang Luo, Kai Wang, Haining Zhuang, et al.Food Chemistry|August 22, 2025
Correlation between saltiness-enhancement and fluorescence intensity of Maillard reaction intermediates from corn peptides and taste stability during subsequent thermal reactionXinjing Li, Tong Zhou, Chen Huang, et al.International Journal of Biological Macromolecules|September 4, 2025
Flash and ultrasound-assisted extraction of polysaccharides from Lyophyllum decastes and evaluation of their fecal fermentation characteristicsXueying Yang, Haining Zhuang, Lingyun Yao, et al.Food & Function|February 8, 2024
Novel kokumi peptides from yeast extract and their taste mechanism via an in silico studyHaofeng Lao, Jincui Chang, Haining Zhuang, et al.Journal of Agricultural and Food Chemistry|October 13, 2022
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass SpectrometryTao Feng, Jiaqing Sun, Kai Wang, et al.Journal of Food Science|April 29, 2026
Exploring the Prebiotic Effects of Composite Fungal Polysaccharides From Hericium erinaceus and Lyophyllum decastes on Gut Microbiota and MetabolismXueying Yang, Yijun Zhou, Haining Zhuang, et al.Pageof 10