Hehe Li

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Wenjiang Dong, Rongsuo Hu, Yuzhou Long et al. · Food Chemistry · 2018 · 292 citations

Food Chemistry, Roasted Coffee Beans, Food Analysis +5

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Dongrui Zhao, Dongmei Shi, Jinyuan Sun et al. · Food Research International · 2017 · 201 citations

Key Aroma Compounds, Gujinggong Chinese Baijiu, Flavoromics +5

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Hehe Li, Dan Qin, Ziyang Wu et al. · Food Chemistry · 2019 · 191 citations

Key Aroma Compounds, Molecular Sensory Science, Sesame-flavor Baijiu +2

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Yang Zheng, Baoguo Sun, Mouming Zhao et al. · Journal of Agricultural and Food Chemistry · 2016 · 179 citations

Food Chemistry, Zhima Aroma-type Baijiu, Engineering +15

Up‐regulation of glycolysis promotes the stemness and <scp>EMT</scp> phenotypes in gemcitabine‐resistant pancreatic cancer cells

Hengqiang Zhao, Qingke Duan, Zhengle Zhang et al. · Journal of Cellular and Molecular Medicine · 2017 · 160 citations · Full text