Chao-Kun Wei

Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds

Meng-Song Wang, Min Fan, Anran Zheng et al. · Food Chemistry · 2023 · 56 citations

Food Chemistry, Sour Cream, Food Fermentation +8

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Anran Zheng, Chao-Kun Wei, Meng-Song Wang et al. · Current Research in Food Science · 2024 · 42 citations · Full text

Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science

Zhi‐Jing Ni, Chao-Kun Wei, Anran Zheng et al. · Food Chemistry X · 2022 · 35 citations · Full text

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate

Anran Zheng, Chao-Kun Wei, Dunhua Liu et al. · Current Research in Food Science · 2023 · 29 citations · Full text

Flavoromics, Food Analysis, Food Biophysics +21

Evaluation of inhibitory activity of natural plant polyphenols on Soybean lipoxygenase by UFLC-mass spectrometry

Yunpeng Zhang, Kiran Thakur, Chao-Kun Wei et al. · South African Journal of Botany · 2018 · 26 citations · Full text

Natural Plant Polyphenols, Soy Lox, Polyphenolics +16