Nasi Ai

Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions

Yungang Cao, Nasi Ai, Alma D. True et al. · Food Chemistry · 2017 · 115 citations

Biochemistry, Food Biophysics, Oxidative Stability +2

2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage

Yanmei Xi, S. Ikram, Tong Zhao et al. · Journal of Dairy Science · 2023 · 45 citations · Full text

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

Minghui Pan, Lingjun Tong, Xuelu Chi et al. · Molecules · 2019 · 39 citations · Full text

Food Chemistry, Nutrition, Electronic Tongue +15

Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

Xuelu Chi, Yiwei Shao, Minghui Pan et al. · European Food Research and Technology · 2021 · 38 citations

Food Chemistry, Volatile Flavor Profiles, Food Analysis +5

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Xiaomei Zhang, Nasi Ai, Jiao Wang et al. · Journal of Dairy Science · 2016 · 36 citations · Full text