Daqiao Yang

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Yueqi Wang, Chunsheng Li, Yongqiang Zhao et al. · Food Chemistry · 2020 · 187 citations

Food Chemistry, Food Authentication, Biochemistry +11

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Yueqi Wang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2019 · 146 citations

Food Chemistry, Biochemistry, Taste Quality +14

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

Daqiao Yang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2022 · 95 citations

Biochemistry, Taste Mechanism, Umami Receptor T1r1/t1r3 +2

Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

Daqiao Yang, Chunsheng Li, Laihao Li et al. · Food Research International · 2022 · 61 citations

Biotransformation, Food Fermentation, Biochemistry +10

Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism

Yan Li, Wenjing Li, Chunsheng Li et al. · Food Research International · 2023 · 49 citations

Food Fermentation, Flavoromics, Low-salt Fish Sauce +11