Xiangluan Li

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Siliang Wu, Juan Yang, Hao Dong et al. · Food Chemistry · 2020 · 151 citations

Food Chemistry, Potential Metabolic Mechanisms, Key Aroma Compounds

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Min Qian, Fengxi Ruan, Wenhong Zhao et al. · Food Chemistry · 2023 · 135 citations

Food Fermentation, Flavoromics, Health Sciences +7

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

Xiangluan Li, Naiyu Xiao, Gengsheng Xiao et al. · Food Chemistry · 2021 · 75 citations

Edible Film, Edible Packaging, Acrylic Acid +8

HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick

Hao Jiang, Mutang Zhang, Junjie Ye et al. · LWT · 2022 · 68 citations · Full text

Engineering, Flavoromics, Chemical Composition +16

Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

Wenhong Zhao, Zhen Liang, Min Qian et al. · LWT · 2022 · 31 citations · Full text

Biology, Microbial Diversity, Microbial Systematics +13