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Food Research International (Ottawa, Ont.)|May 22, 2026
Furfural compounds in tea matrix: Quantitative characterization, flavour impacts and potential health risksLi Li, Xuemei Gao, Jiezhong Zan, et al.Journal of Biotechnology|April 17, 2025
Transcriptome profiling unravels improved ethanol production and acetic acid tolerance in yeast by preculture of wheat gluten hydrolysatesQing Li, Min Jiang, Huirong Yang, et al.Food & Function|March 2, 2023
Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reactionQing Li, Wanying Li, Li Li, et al.Food Chemistry: X|August 16, 2024
Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometricsXuyan Zong, Xianjiang Zhou, Xinyue Cao, et al.Journal of Food Science|January 4, 2026
The Effect of Adding Different Varieties of Osmanthus on the Antioxidant Activity and Flavor of Barley BeerShun Gao, Feng Ao, Xuyan Zong, et al.Food Chemistry|October 15, 2023
Quantitative analysis of key components in Qingke beer brewing process by multispectral analysis combined with chemometricsXianjiang Zhou, Li Li, Jia Zheng, et al.Pageof 3