Yan Wang

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

Xiaoyu Yin, Yichao Lv, Rongxin Wen et al. · Meat Science · 2020 · 172 citations

Food Chemistry, Electronic Tongue, Harbin Red Sausages +7

Pigments in Avocado Tissue and Oil

Ofelia B. O. Ashton, Marie Wong, Tony K. McGhie et al. · Journal of Agricultural and Food Chemistry · 2006 · 167 citations

Food Chemistry, Natural Pigments, Avocado Tissue +15

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Qian Chen, Yingying Hu, Rongxin Wen et al. · Meat Science · 2020 · 155 citations

Food Chemistry, Electronic Tongue, Food Fermentation +8

Inhibitory Effect of Essential Oils on Aspergillus ochraceus Growth and Ochratoxin A Production

Huijuan Hua, Fuguo Xing, Jonathan Nimal Selvaraj et al. · PLoS ONE · 2014 · 141 citations · Full text

Mycotoxins, Mycotoxin Formation, Ota Production +16

Aflatoxin B1 Degradation by a Pseudomonas Strain

Lancine Sangare, Yueju Zhao, Yawa Minnie Elodie Folly et al. · Toxins · 2014 · 132 citations · Full text