Wen Guang Jiang

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Shuyang Sun, Wen Guang Jiang, Yu Zhao · Journal of the Institute of Brewing · 2010 · 99 citations · Full text

Food Chemistry, Food Fermentation, Flavoromics +14

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

Shuyang Sun, Wen Guang Jiang, Yu Zhao · Food Chemistry · 2011 · 80 citations

Food Chemistry, Cherry Wines, Polyphenolics +12

Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass Spectrometry

Yuhong Zhao, Yan Xu, Jianjun Li et al. · Journal of Food Science · 2008 · 71 citations

Engineering, Chemical Composition, Food Analysis +18

Characterization of the aroma‐active compounds in five sweet cherry cultivars grown in Yantai (China)

Shuyang Sun, Wen Guang Jiang, Yu Zhao · Flavour and Fragrance Journal · 2010 · 71 citations

Food Chemistry, Benzyl Alcohol, Main Volatile Compounds +15

Antimicrobial Activity and Action Approach of the Olive Oil Polyphenol Extract Against Listeria monocytogenes

Ling Guo, Qi Sun, Shaoying Gong et al. · Frontiers in Microbiology · 2019 · 66 citations · Full text