Liwen Jiang

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 305 citations

Food Chemistry, Food Fermentation, Flavoromics +8

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Shuai Ge, Yuyu Chen, Shenghua Ding et al. · Journal of the Science of Food and Agriculture · 2020 · 134 citations

Study on the salt-free low-alkaline reactive cotton dyeing in high concentration of ethanol in volume

Xia Dong, Zhijie Gu, Caiyun Hang et al. · Journal of Cleaner Production · 2019 · 72 citations

Chemical Engineering, High Concentration, Engineering +4

The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids

Hui Tang, Pao Li, Lin Chen et al. · Food Chemistry · 2022 · 61 citations

Food Chemistry, Stinky Tofu Brine, Biosynthesis +10

Baicalein modulates Nrf2/Keap1 system in both Keap1-dependent and Keap1-independent mechanisms

Si Qin, Fangming Deng, Weiguo Wu et al. · Archives of Biochemistry and Biophysics · 2014 · 49 citations

Reductive Stress, Protein Function, Molecular Physiology +9