Yunwei Niu

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Jiancai Zhu, LingYing Wang, Zuobing Xiao et al. · Food Chemistry · 2017 · 159 citations

Food Chemistry, Key Aroma Compounds, Mulberry Fruits +5

Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation

Zuobing Xiao, Wanlong Liu, Guangyong Zhu et al. · Flavour and Fragrance Journal · 2013 · 102 citations

Biopolymer Gel, Chemical Engineering, Biomanufacturing +12

Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes

Zuobing Xiao, Wenjing Hou, Yanxiang Kang et al. · Food Hydrocolloids · 2019 · 88 citations

Food Chemistry, Health Sciences, Cyclodextrin Production +4

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

Shiqing Song, Xiaoming Zhang, Khizar Hayat et al. · Journal of Chromatography A · 2010 · 68 citations

Health Sciences, Flavoromics, Food Authentication +8

Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil

Zuobing Xiao, Yanxiang Kang, Wenjing Hou et al. · International Journal of Biological Macromolecules · 2019 · 67 citations

Food Chemistry, Octenyl Succinic Anhydride, Essential Oil +6