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 · 163 citations

Agriculture, Food Science, Food Analysis +15

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 · 146 citations

Agriculture, Food Science, Viticulture +17

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 · 83 citations

Agriculture, Biotechnology, Food Science +16

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 · 74 citations · Full text

Agriculture, Food Science, Food Analysis +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 · 33 citations · Full text

Agriculture, Food Science, Microbiology +17