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Food Chemistry
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January 8, 2021
Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines
Xiaotong Lyu, Leandro Dias Araujo, Siew-Young Quek, et al.
Frontiers in Computational Neuroscience
|
September 27, 2021
Identification of Emotion Using Electroencephalogram by Tunable Q-Factor Wavelet Transform and Binary Gray Wolf Optimization
Siyu Li, Xiaotong Lyu, Lei Zhao, et al.
Food Chemistry
|
November 18, 2023
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
Busheng Zhang, Liangcai Lin, Canjie Zheng, et al.
Foods (Basel, Switzerland)
|
June 19, 2024
Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using <i>Schizosaccharomyces pombe</i> Derived from Fermented Grains of Sauce-Flavor Baijiu
Xiaotong Lyu, Yifei Zhou, Furong Li, et al.
Food Chemistry
|
January 5, 2024
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
Xin Li, Busheng Zhang, Wenxuan Li, et al.
Cognitive Neurodynamics
|
January 27, 2023
Human factors engineering of BCI: an evaluation for satisfaction of BCI based on motor imagery
Xiaotong Lyu, Peng Ding, Siyu Li, et al.
Food Chemistry
|
June 11, 2025
Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas
Xiaotong Lyu, Meiyi Zhou, Qian Wang, et al.
Food Chemistry: X
|
June 12, 2025
Impact of indigenous <i>Saccharomyces cerevisiae</i> strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines
Xingmeng Lei, Yu Chen, BingHong Gao, et al.
Frontiers in Oncology
|
November 17, 2022
Counterclockwise modular laparoscopic anatomical mesohepatectomy using combined glissonean pedicle (Takasaki approach) and hepatic vein-guided approaches
Zonglei Zhao, Xiaotong Lyu, Xiaoqin Lyu, et al.
Food Research International (Ottawa, Ont.)
|
March 7, 2026
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
Xiaotong Lyu, Qi Jiang, Kemin Linghu, et al.
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Search research articles
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Showing results (1-10 of 10) with videos related to
Sort By:
Page
of 1
Food Chemistry
|
January 8, 2021
Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines
Xiaotong Lyu, Leandro Dias Araujo, Siew-Young Quek, et al.
Frontiers in Computational Neuroscience
|
September 27, 2021
Identification of Emotion Using Electroencephalogram by Tunable Q-Factor Wavelet Transform and Binary Gray Wolf Optimization
Siyu Li, Xiaotong Lyu, Lei Zhao, et al.
Food Chemistry
|
November 18, 2023
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
Busheng Zhang, Liangcai Lin, Canjie Zheng, et al.
Foods (Basel, Switzerland)
|
June 19, 2024
Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using <i>Schizosaccharomyces pombe</i> Derived from Fermented Grains of Sauce-Flavor Baijiu
Xiaotong Lyu, Yifei Zhou, Furong Li, et al.
Food Chemistry
|
January 5, 2024
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
Xin Li, Busheng Zhang, Wenxuan Li, et al.
Cognitive Neurodynamics
|
January 27, 2023
Human factors engineering of BCI: an evaluation for satisfaction of BCI based on motor imagery
Xiaotong Lyu, Peng Ding, Siyu Li, et al.
Food Chemistry
|
June 11, 2025
Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas
Xiaotong Lyu, Meiyi Zhou, Qian Wang, et al.
Food Chemistry: X
|
June 12, 2025
Impact of indigenous <i>Saccharomyces cerevisiae</i> strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines
Xingmeng Lei, Yu Chen, BingHong Gao, et al.
Frontiers in Oncology
|
November 17, 2022
Counterclockwise modular laparoscopic anatomical mesohepatectomy using combined glissonean pedicle (Takasaki approach) and hepatic vein-guided approaches
Zonglei Zhao, Xiaotong Lyu, Xiaoqin Lyu, et al.
Food Research International (Ottawa, Ont.)
|
March 7, 2026
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
Xiaotong Lyu, Qi Jiang, Kemin Linghu, et al.
Page
of 1