Wenqing Pan

Investigation of umami and kokumi taste‐active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

Xinru Xu, Mengchen You, Huanlu Song et al. · International Journal of Food Science & Technology · 2018 · 55 citations

Food Chemistry, Kokumi Taste‐active Components, Flight Mass Spectrometry +15

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Haili Wang, Ping Yang, Chen Liu et al. · Journal of Food Composition and Analysis · 2022 · 47 citations

Food Chemistry, Quantitative Measurements, Flavoromics +6

The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

Xinru Xu, Yingying Zheng, Huanlu Song et al. · Journal of Food Measurement & Characterization · 2018 · 27 citations

Food Chemistry, Nutrition, Enzymatic Hydrolysis Degree +8

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Yuanyuan Zhang, Long Tang, Yu Zhang et al. · Molecules · 2022 · 27 citations · Full text

Engineering, Volatile Compounds, Flavoromics +14

Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

Xinru Xu, Mingguang Yu, Junaid Raza et al. · LWT · 2020 · 25 citations

Biochemistry, Medicine, Peptide Synthesis +5