Guiying Wang

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat

Yuanrui Yu, Guiying Wang, Xiaoyan Yin et al. · Food Research International · 2021 · 90 citations

Food Chemistry, Nutrition, Food Composition +8

Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics

Cong Li, Yingling Zou, Guozhou Liao et al. · Food Chemistry · 2023 · 62 citations

Nuodeng Ham, Food Fermentation, Biochemistry +9

Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl

Xilin Ding, Guiying Wang, Yingling Zou et al. · Meat Science · 2021 · 51 citations

Food Chemistry, Agricultural Chemistry, Engineering +9

Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation

Rong Jia, Yuan Yang, Guozhou Liao et al. · Journal of Agricultural and Food Chemistry · 2024 · 50 citations

Nutrition, Flavoromics, Food Analysis +23

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

Shuyun Liu, Guiying Wang, Zhichao Xiao et al. · LWT · 2019 · 47 citations

Food Chemistry, Biochemistry, Food Analysis +3