Silei Lv

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Jiawen Duan, Wei Cheng, Silei Lv et al. · Food Chemistry · 2024 · 76 citations

Food Chemistry, Key Aroma Compounds, Molecular Sensory Science +5

Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu

Dan Qin, Silei Lv, Yi Shen et al. · Food Chemistry · 2023 · 35 citations

Food Chemistry, Empty Cup Aroma, Key Compounds

Influences of thioalcohols on the release of aromas in sesame-flavor baijiu

Shiqi Yang, Silei Lv, Xu Ling et al. · Food Research International · 2024 · 12 citations

Food Chemistry, Health Sciences, Flavoromics +1

Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

Shiqi Yang, Jiawen Duan, Silei Lv et al. · Fermentation · 2022 · 10 citations · Full text

Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages

Ziyang Wu, Silei Lv, Peng Xiao et al. · Food Chemistry · 2024 · 10 citations · Full text