Yunzi Feng

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

Yunzi Feng, Guowan Su, Haifeng Zhao et al. · Food Chemistry · 2014 · 221 citations

Food Chemistry, Omission Test, Food Analysis +7

Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles

Zining Wang, Yunzi Feng, Nana Yang et al. · Food Chemistry · 2021 · 221 citations

Probiotic, Food Fermentation, Kiwifruit Juice +4

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

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Yunzi Feng, Yu Cai, Guowan Su et al. · Food Chemistry · 2013 · 182 citations

Food Fermentation, Aroma Differences, Food Quality +2

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