Huaixiang Tian

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

Chen Chen, Yanqing Lu, Haiyan Yu et al. · Food Bioscience · 2018 · 224 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +7

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Xiaohong Lan, Ping Liu, Shuqin Xia et al. · Food Chemistry · 2009 · 197 citations

Food Chemistry, Xylose–soybean Peptide System, Engineering +8

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

Preparation and characterization of citral-loaded solid lipid nanoparticles

Huaixiang Tian, Zhuoyan Lu, Danfeng Li et al. · Food Chemistry · 2017 · 135 citations

Nanoparticles, Lipid Preparation, Engineering +3

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

Shiqing Song, Xiaoming Zhang, Khizar Hayat et al. · Food Chemistry · 2010 · 120 citations

Food Chemistry, Meat Packaging, Chemical Parameters +7