Jiangyan Fu

Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis

Peipei Wang, Qixin Kan, Lixin Yang et al. · Food Chemistry · 2023 · 63 citations · Full text

Agriculture, Food Science, Food Analysis +16

Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean

Xianli Gao, Pei Shan, Tuo Feng et al. · Journal of Food Composition and Analysis · 2021 · 42 citations

Agriculture, Food Science, Nutritional Sciences +16

Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking

Jingru Chen, Tuo Feng, Bo Wang et al. · Frontiers in Nutrition · 2022 · 39 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Degradation Mechanism of Soybean Protein B₃ Subunit Catalyzed by Prolyl Endopeptidase from <i>Aspergillus niger</i> during Soy Sauce Fermentation

Pei Shan, Chi-Tang Ho, Lei Zhang et al. · Journal of Agricultural and Food Chemistry · 2022 · 38 citations

Life Sciences, Biochemistry, Food Science +16

Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers

Zhankai Zhang, Yanhua Ding, Feng Hu et al. · Food Chemistry · 2024 · 16 citations

Agriculture, Agricultural Engineering, Food Science +15