Yu Cai

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

Yunzi Feng, Guowan Su, Haifeng Zhao et al. · Food Chemistry · 2014 · 229 citations

Agriculture, Food Science, Food Analysis +16

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Yunzi Feng, Yu Cai, Xiong Fu et al. · Food Chemistry · 2018 · 193 citations · Full text

Agriculture, Food Science, Poultry Science +13

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Yunzi Feng, Yu Cai, Guowan Su et al. · Food Chemistry · 2013 · 189 citations

Agriculture, Agricultural Biotechnology, Food Science +16

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

Yunzi Feng, Yu Cai, Dongxiao Sun‐Waterhouse et al. · Food Chemistry · 2015 · 91 citations

Agriculture, Chemistry, Analytical Chemistry +15

Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS)

Yunzi Feng, Guowan Su, Dongxiao Sun‐Waterhouse et al. · Food Analytical Methods · 2016 · 58 citations

Pharmacy, Food Science, Analytical Chemistry +16