Jingru Xie

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Haiyan Yu, Tong Xie, Jingru Xie et al. · Food Chemistry · 2019 · 171 citations

Food Chemistry, Key Aroma Compounds, Chinese Rice Wine +10

Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

Haiyan Yu, Tong Xie, Jingru Xie et al. · Food Research International · 2019 · 89 citations

Aroma Perceptual Interactions, Flavoromics, Descriptor Intensities +4

Characterization of Bitter Compounds in <i>Shaoxing Huangjiu</i> by Quantitative Measurements, Taste Recombination, and Omission Experiments

Haiyan Yu, Qiaowei Li, Jingru Xie et al. · Journal of Agricultural and Food Chemistry · 2022 · 30 citations

Comprehensive two‐dimensional gas chromatography mass spectrometry‐based untargeted metabolomics to clarify the dynamic variations in the volatile composition of <i>Huangjiu</i> of different ages

Haiyan Yu, Danwei Zheng, Tong Xie et al. · Journal of Food Science · 2022 · 20 citations

Flavoromics, Food Analysis, Metabolomic Profiling +22

Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy

Haiyan Yu, Xiaoyu Wang, Jingru Xie et al. · Journal of Chromatography A · 2022 · 20 citations

Food Chemistry, Engineering, Food Authentication +13