Guang Xin

Advances in umami taste and aroma of edible mushrooms

Libin Sun, Zhiyong Zhang, Guang Xin et al. · Trends in Food Science & Technology · 2019 · 271 citations

Food Chemistry, Umami Taste, Food Analysis +3

Composition and antioxidant activity of anthocyanins from Aronia melanocarpa cultivated in Haicheng, Liaoning, China

Lingshuai Meng, Jinyan Zhu, Yan Ma et al. · Food Bioscience · 2019 · 74 citations

Food Chemistry, Aronia Melanocarpa, Antioxidant Activity +5

Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures

Zhiyong Zhang, Xiaoyu Zhang, Guang Xin et al. · Food Chemistry · 2018 · 66 citations

Umami Taste, Different Temperatures, Alternative Protein Source +3

Evaluation of umami taste components of mushroom (Suillus granulatus) of different grades prepared by different drying methods

Xiuhong Zhao, Yunyun Wei, Xue Gong et al. · Food Science and Human Wellness · 2020 · 57 citations · Full text

Food Chemistry, Nutrition, Umami Taste Components +13

Preharvest and postharvest applications of 1-MCP affect umami taste and aroma profiles of mushrooms (Flammulina velutipes)

Rongrong Xia, Lu Wang, Guang Xin et al. · LWT · 2021 · 56 citations

Postharvest Applications, Food Analysis, Flammulina Velutipes +3