Mengya Liu

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Jianbin Liu, Mengya Liu, Congcong He et al. · LWT · 2015 · 204 citations

Food Chemistry, Thermal Treatment, Flavor Generation +7

A comparative study of aroma‐active compounds between dark and milk chocolate: relationship to sensory perception

Jianbin Liu, Mengya Liu, Congcong He et al. · Journal of the Science of Food and Agriculture · 2014 · 81 citations

Prediction of circRNA-disease associations based on inductive matrix completion

Menglu Li, Mengya Liu, Yannan Bin et al. · BMC Medical Genomics · 2020 · 70 citations · Full text

A Deep Learning-Based Method for Identification of Bacteriophage-Host Interaction

Menglu Li, Yanan Wang, Fuyi Li et al. · IEEE/ACM Transactions on Computational Biology and Bioinformatics · 2020 · 67 citations · Full text

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

Mengya Liu, Jianbin Liu, Congcong He et al. · International Journal of Food Properties · 2016 · 53 citations · Full text

Food Chemistry, Flavor Evaporation, Health Sciences +14