Mingquan Huang

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Dongrui Zhao, Dongmei Shi, Jinyuan Sun et al. · Food Research International · 2017 · 201 citations

Key Aroma Compounds, Gujinggong Chinese Baijiu, Flavoromics +5

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Hehe Li, Dan Qin, Ziyang Wu et al. · Food Chemistry · 2019 · 191 citations

Key Aroma Compounds, Molecular Sensory Science, Sesame-flavor Baijiu +2

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Yang Zheng, Baoguo Sun, Mouming Zhao et al. · Journal of Agricultural and Food Chemistry · 2016 · 179 citations

Food Chemistry, Zhima Aroma-type Baijiu, Engineering +15

Bisphenol A and its analogues bisphenol S, bisphenol F and bisphenol AF induce oxidative stress and biomacromolecular damage in human granulosa KGN cells

Mingquan Huang, Shuang Liu, Li Fu et al. · Chemosphere · 2020 · 169 citations

Inflammation, Biochemistry, Medicine +11

Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells

Jihong Wu, Jiaying Huo, Mingquan Huang et al. · Journal of Agricultural and Food Chemistry · 2017 · 128 citations

Bioorganic Chemistry, Lipid Peroxidation, Chemical Biology +16