Huanlu Song

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Jianbin Liu, Mengya Liu, Congcong He et al. · LWT · 2015 · 204 citations

Food Chemistry, Thermal Treatment, Flavor Generation +7

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Ping Yang, Huanlu Song, Lijin Wang et al. · Journal of Agricultural and Food Chemistry · 2019 · 149 citations

Discovery of kokumi peptide from yeast extract by <scp>LC</scp>‐Q‐<scp>TOF‐MS</scp>/<scp>MS</scp> and sensomics approach

Jianbin Liu, Huanlu Song, Ye Liu et al. · Journal of the Science of Food and Agriculture · 2014 · 113 citations

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire <i>Rougui</i> Wuyi Rock Tea (<i>Camellia sinensis</i>) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

Ping Yang, Mingguang Yu, Huanlu Song et al. · Journal of Agricultural and Food Chemistry · 2021 · 109 citations

Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

Fan Yang, Ye Liu, Bei Wang et al. · LWT · 2020 · 107 citations

Food Chemistry, Watermelon Juice, Volatile Compounds +9