Formation of Lipid-Derived Flavors in Dry-Cured Mackerel ( Scomberomorus niphonius ) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation
Liu, Qiaoyu, Lei, Menglin, Zhao, Wenhong, Li, Xiangluan, Zeng, Xiaofang, Bai, Weidong
Published in Foods (27.06.2023)
Published in Foods (27.06.2023)
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Journal Article
Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu
Qian, Min, Ruan, Fengxi, Zhao, Wenhong, Dong, Hao, Bai, Weidong, Li, Xiangluan, Liu, Xiaoyan, Li, Yanxin
Published in Foods (31.07.2023)
Published in Foods (31.07.2023)
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Journal Article
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
Qian, Min, Ruan, Fengxi, Zhao, Wenhong, Dong, Hao, Bai, Weidong, Li, Xiangluan, Huang, Xiaoyuan, Li, Yanxin
Published in Food chemistry (01.08.2023)
Published in Food chemistry (01.08.2023)
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Journal Article
Lemon essential oil/vermiculite encapsulated in electrospun konjac glucomannan-grafted-poly (acrylic acid)/polyvinyl alcohol bacteriostatic pad: Sustained control release and its application in food preservation
Li, Xiangluan, Xiao, Naiyu, Xiao, Gengsheng, Bai, Weidong, Zhang, XueQin, Zhao, Wenhong
Published in Food chemistry (30.06.2021)
Published in Food chemistry (30.06.2021)
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Journal Article
HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick
Jiang, Hao, Zhang, Mutang, Ye, Junjie, Qian, Min, Li, Xiangluan, Zhao, Wenhong, Bai, Weidong
Published in Food science & technology (01.12.2022)
Published in Food science & technology (01.12.2022)
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Journal Article
Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing
Zhao, Wenhong, Liang, Zhen, Qian, Min, Li, Xiangluan, Dong, Hao, Bai, Weidong, Wei, Yunlu, He, Songgui
Published in Food science & technology (01.12.2022)
Published in Food science & technology (01.12.2022)
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Journal Article
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
Mai, Ruijie, Liu, Jiayue, Yang, Juan, Li, Xiangluan, Zhao, Wenhong, Bai, Weidong
Published in Food chemistry (30.03.2024)
Published in Food chemistry (30.03.2024)
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Journal Article
Corrigendum to “Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel” [Food Chem. 437(Part 1) (2024) 137636]
Mai, Ruijie, Liu, Jiayue, Yang, Juan, Li, Xiangluan, Zhao, Wenhong, Bai, Weidong
Published in Food chemistry (01.06.2024)
Published in Food chemistry (01.06.2024)
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Journal Article
The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds
Bai, Weidong, Mai, Ruijie, Guo, Siqi, Li, Xiangluan, Zhao, Wenhong, Yang, Juan
Published in Food research international (01.12.2023)
Published in Food research international (01.12.2023)
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Journal Article
Corrigendum to “The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds” [Food Res. Int. 174 (2023) 113629]
Bai, Weidong, Mai, Ruijie, Guo, Siqi, Li, Xiangluan, Zhao, Wenhong, Yang, Juan
Published in Food research international (01.03.2024)
Published in Food research international (01.03.2024)
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Journal Article
Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China
Liu, Xiaoyan, Qian, Min, Dong, Hao, Bai, Weidong, Zhao, Wenhong, Li, Xiangluan, Liu, Gongliang
Published in International journal of food science & technology (01.04.2020)
Published in International journal of food science & technology (01.04.2020)
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Journal Article
Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka IHuangjiu/I
Qian, Min, Ruan, Fengxi, Zhao, Wenhong, Dong, Hao, Bai, Weidong, Li, Xiangluan, Liu, Xiaoyan, Li, Yanxin
Published in Foods (01.07.2023)
Published in Foods (01.07.2023)
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Journal Article
Orange peel essential oil extraction device
QIAN MIN, JIANG HAO, LI XIANGLUAN, BAI WEIDONG, DONG HAO, ZHAO WENHONG
Year of Publication 23.04.2024
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Year of Publication 23.04.2024
Patent
Detection method for simultaneously determining 12 flavonoid compounds in pericarpium citri reticulatae
QIAN MIN, LI XIANGLUAN, BAI WEIDONG, LI YANXIN, DONG HAO, ZENG XIAOFANG, WANG HONG, ZHAO WENHONG
Year of Publication 27.10.2023
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Year of Publication 27.10.2023
Patent
Hericium erinaceus chili sauce with low nitrite content and preparation method thereof
QIAN MIN, LI XIANGLUAN, BAI WEIDONG, ZHAO XIAOJUAN, DONG HAO, ZHANG YONGXING, ZENG XIAOFANG, XIE HAO, YAN KANGLING
Year of Publication 24.10.2023
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Year of Publication 24.10.2023
Patent
Salt-reducing and freshness-enhancing production process of dry-cured mackerel
QIAN MIN, LI XIANGLUAN, BAI WEIDONG, LIANG JINXIN, LIU GONGLIANG, YANG JUAN, ZHAO WENHONG
Year of Publication 29.04.2022
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Year of Publication 29.04.2022
Patent
Low-sugar Hakka yellow wine and preparation method thereof
QIAN MIN, LIU XIAOYAN, LI XIANGLUAN, BAI WEIDONG, RUAN FENGXI, ZHAO WENHONG
Year of Publication 22.03.2022
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Year of Publication 22.03.2022
Patent