Zuobing Xiao

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Xiaohong Lan, Ping Liu, Shuqin Xia et al. · Food Chemistry · 2009 · 197 citations

Food Chemistry, Xylose–soybean Peptide System, Engineering +8

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Yunzi Feng, Yu Cai, Xiong Fu et al. · Food Chemistry · 2018 · 187 citations · Full text

Omission Experiment, Broiler Broth, Food Analysis +3

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Zuobing Xiao, Dan Yu, Yunwei Niu et al. · Journal of Chromatography B · 2013 · 185 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Flavoromics +10

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

Adhesion mechanism and application progress of hydrogels

Zuobing Xiao, Qunfeng Li, Huiqin Liu et al. · European Polymer Journal · 2022 · 121 citations

Biopolymer Gel, Hydrogels, Adhesion Mechanism +5