Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2011)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2011)
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Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds
Xiao, Zuo-Bing, Zhang, Ni, Niu, Yun-Wei, Feng, Tao, Tian, Huai-Xiang, Zhu, Jian-Cai, Yu, Hai-Yan
Published in International journal of food properties (03.06.2015)
Published in International journal of food properties (03.06.2015)
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Characterization of key aroma compounds and enantiomer distribution in Longjing tea
Zhu, JianCai, Zhu, Yin, Wang, Kai, Niu, YunWei, Xiao, ZuoBing
Published in Food chemistry (01.11.2021)
Published in Food chemistry (01.11.2021)
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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS
Zhu, JianCai, Chen, Feng, Wang, LingYing, Niu, YunWei, Yu, Dan, Shu, Chang, Chen, HeXing, Wang, HongLin, Xiao, ZuoBing
Published in Journal of agricultural and food chemistry (02.09.2015)
Published in Journal of agricultural and food chemistry (02.09.2015)
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Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu
Zhu, JianCai, Niu, YunWei, Huang, Mingquan, Xiao, ZuoBing
Published in Food science & technology (15.09.2022)
Published in Food science & technology (15.09.2022)
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Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
Xiao, ZuoBing, Shen, TianYin, Ke, QinFei, Shen, XiaoJie, Yang, EnQing, Sun, ZhenChun, Niu, YunWei, Zhu, JianCai
Published in European food research & technology (01.05.2024)
Published in European food research & technology (01.05.2024)
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Unraveling the characteristic chestnut aroma compounds in MeiTanCuiYa green tea and their interaction mechanisms with broad-spectrum olfactory receptors using molecular docking
Zhu, JianCai, Liu, XiaoJie, Lin, YeChun, Ke, QinFei, Niu, YunWei, Zhang, Jing, Yang, EnQing, Shen, TianYin, Sun, ZhenChun, Xiao, ZuoBing
Published in Food science & technology (15.02.2024)
Published in Food science & technology (15.02.2024)
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Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination
Gong, Xiaowei, Han, Yi, Zhu, JianCai, Hong, Liu, Zhu, Donglai, Liu, JunHua, Zhang, Xia, Niu, YunWei, Xiao, ZuoBing
Published in International journal of food properties (18.12.2017)
Published in International journal of food properties (18.12.2017)
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Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis
Xiao, Zuo Bing, Liu, Jun Hua, Chen, Feng, Wang, Ling Ying, Niu, Yun Wei, Feng, Tao, Zhu, Jian Cai
Published in Natural product research (03.04.2015)
Published in Natural product research (03.04.2015)
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Effects of Surface Functional Groups on the Adhesion of SiO2 Nanospheres to Bio-Based Materials
Xiao, Zuobing, Xu, Jing, Niu, Yunwei, Zhu, Guangyong, Kou, Xingran
Published in Nanomaterials (Basel, Switzerland) (03.10.2019)
Published in Nanomaterials (Basel, Switzerland) (03.10.2019)
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Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae
Zhu, Jian Cai, Niu, Yun Wei, Feng, Tao, Liu, Sheng Jiang, Cheng, He Xing, Xu, Na, Yu, Hai Yan, Xiao, Zuo Bing
Published in Natural product research (02.11.2014)
Published in Natural product research (02.11.2014)
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The Nanocapsulation Research Progress in Food Industry
Zhou, Ru Jun, Zhu, Guang Yong, Li, Wei, Xiao, Zuo Bing, Niu, Yun Wei
Published in Applied Mechanics and Materials (03.09.2013)
Published in Applied Mechanics and Materials (03.09.2013)
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