Guowan Su

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

Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues

Lin Zheng, Yijun Zhao, Hongzhu Dong et al. · Journal of Functional Foods · 2016 · 200 citations · Full text

Structure–activity Relationship, Antioxidant Dipeptides, Biochemistry +7

Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao et al. · Food Chemistry · 2016 · 184 citations

Food Chemistry, Engineering, Biochemistry +11

Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

Lin Zheng, Mouming Zhao, Chuqiao Xiao et al. · Food Chemistry · 2015 · 184 citations

Biochemistry, Medicine, Peptide Library +12

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