Laihao Li

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 · 187 citations

Food Chemistry, Food Authentication, Biochemistry +11

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 · 170 citations

Biology, Microbial Diversity, Food Fermentation +9

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Yueqi Wang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2019 · 146 citations

Food Chemistry, Biochemistry, Taste Quality +14

Biogenic amines in commercial fish and fish products sold in southern China

Honglei Zhai, Xianqing Yang, Laihao Li et al. · Food Control · 2011 · 138 citations

Medicine, Aquaculture, Biogenic Amines +7

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

Yue Zhao, Yueqi Wang, Chunsheng Li et al. · Food Research International · 2021 · 126 citations

Food Fermentation, In Vitro Fermentation, Health Sciences +7