Shaoling 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 · 195 citations

Agriculture, Biochemistry, Food Science +17

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Yingying Shen, Yanyan Wu, Yueqi Wang et al. · Food Chemistry · 2021 · 181 citations

Agriculture, Food Science, Microbiology +16

Engineering 2D Multienzyme‐Mimicking Pyroptosis Inducers for Ultrasound‐Augmented Catalytic Tumor Nanotherapy

Xinran Song, Hui Huang, Lili Xia et al. · Advanced Science · 2023 · 45 citations · Full text

Medicine, Bioengineering, Oncology +11

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

Qian Chen, Yueqi Wang, Yanyan Wu et al. · Food Research International · 2021 · 39 citations

Agriculture, Food Science, Microbiology +17

Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia

Tianyu Chen, Chunsheng Li, Hui Huang et al. · Food Chemistry · 2024 · 32 citations

Agriculture, Food Science, Food Analysis +15