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Neuropsychologia|August 20, 2019
Brain structures associated with eating behaviors in normal-weight young femalesShiqing Song, Yixiao Zhang, Jiang Qiu, et al.RSC Advances|May 11, 2022
The antioxidant and tyrosinase inhibition properties of essential oil from the peel of Chinese Torreya grandis FortTao Feng, Zhongshan Hu, Shiqing Song, et al.Molecules (Basel, Switzerland)|January 10, 2026
Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy AnchoviesZishan Liao, Qian Liu, Wenli Kang, et al.Journal of Agricultural and Food Chemistry|November 2, 2023
Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial YeastYuanzhe Fu, Min Sun, Tao Feng, et al.Journal of Agricultural and Food Chemistry|March 16, 2022
Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different TimesYaling Huang, Junwen Wan, Zhuolin Wang, et al.Food Chemistry|August 13, 2022
Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approachesShiqing Song, Jinda Zhuang, Changzhong Ma, et al.Food Chemistry|June 2, 2019
Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroomXiaodong Xu, Rui Xu, Qian Jia, et al.Journal of the Science of Food and Agriculture|February 9, 2011
Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysatesMeigui Huang, Ping Liu, Shiqing Song, et al.Eating and Weight Disorders : EWD|October 12, 2022
Gray matter volume and functional connectivity underlying binge eating in healthy childrenXimei Chen, Wei Li, Jingmin Qin, et al.International Journal of Biological Macromolecules|June 8, 2025
Taste properties and thermal stability during processing of Volvariella volvacea Maillard peptidesYang Yang, Xiaoyu Jiang, Xue Xia, et al.Pageof 10