Tong Xie

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

Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

Haiyan Yu, Tong Xie, Jingru Xie et al. · Food Research International · 2019 · 89 citations

Aroma Perceptual Interactions, Flavoromics, Descriptor Intensities +4

Rheological models for xanthan gum

Xuewu Zhang, Xin Liu, GU De-xiang et al. · Journal of Food Engineering · 1996 · 84 citations

Rheological Measurement, Rheological Property, Rheology +3

Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry

Haiyan Yu, Wei Guo, Tong Xie et al. · Food Research International · 2021 · 61 citations

Food Chemistry, Flavoromics, Chemical Composition +5

A genome-wide association study combining pathway analysis for typical sporadic amyotrophic lateral sclerosis in Chinese Han populations

Tong Xie, Libin Deng, Puming Mei et al. · Neurobiology of Aging · 2014 · 60 citations

Genome-wide Association Study, Chinese Han Populations, Amyotrophic Lateral Sclerosis +8