Huan Xiang

Fermentation-enabled wellness foods: A fresh perspective

Huan Xiang, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse et al. · Food Science and Human Wellness · 2019 · 331 citations · Full text

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

Daqiao Yang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2022 · 95 citations

Biochemistry, Taste Mechanism, Umami Receptor T1r1/t1r3 +2

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Shi Nie, Laihao Li, Yueqi Wang et al. · Food Bioscience · 2022 · 86 citations

Food Chemistry, Food Authentication, Gas Chromatography +7

UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation

Huifang Wang, Yanyan Wu, Huan Xiang et al. · Food Chemistry · 2022 · 82 citations

Lipid Analysis, Metabolic Pathways, Biosynthesis +9

Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis

Yueqi Wang, Huifang Wang, Yanyan Wu et al. · LWT · 2022 · 74 citations · Full text

Lipid Analysis, Chemical Composition, Food Analysis +16