Ruijie Mai

Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates

Juan Yang, Siliang Wu, Ruijie Mai et al. · Food Chemistry · 2021 · 44 citations

Food Chemistry, Marine Biotechnology, Metabolic Pathways +9

Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation

Juan Yang, Jing Guo, Ruijie Mai et al. · Food Science and Human Wellness · 2022 · 26 citations · Full text

Flavoromics, Peptide Science, Kokumi-tasting γ-Glutamyl Peptides +19

Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel

Ruijie Mai, Jiayue Liu, Juan Yang et al. · Food Chemistry · 2023 · 20 citations

Food Chemistry, Food Preservatives, Food Fermentation +9

The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds

Weidong Bai, Ruijie Mai, Siqi Guo et al. · Food Research International · 2023 · 12 citations