Xianli Gao

Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods

Xianli Gao, Can Li, Ronghai He et al. · Food Chemistry · 2022 · 214 citations

Food Chemistry, Traditional Fermented Foods, Engineering +10

Effect of <i>koji</i> fermentation on generation of volatile compounds in soy sauce production

Yunzi Feng, Chun Cui, Haifeng Zhao et al. · International Journal of Food Science & Technology · 2012 · 145 citations

Food Chemistry, Harvest Koji, Food Fermentation +14

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

Xianli Gao, Chun Cui, Haifeng Zhao et al. · Food Science and Biotechnology · 2010 · 132 citations

Food Chemistry, Volatile Aroma Compounds, Flavoromics +3

Comparative study of physicochemical properties and bioactivity of Hericium erinaceus polysaccharides at different solvent extractions

Jing‐Kun Yan, Zhichao Ding, Xianli Gao et al. · Carbohydrate Polymers · 2018 · 121 citations

Solvent Extraction, Biochemistry, Hemicellulose +5

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Xianli Gao, Junke Zhang, Ermeng Liu et al. · Food Chemistry · 2019 · 114 citations

Raw Soy Sauce, Moromi Fermentation