Jinyuan Sun

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

Zhibin Liu, Fu‐Chen Chen, Jinyuan Sun et al. · Food Chemistry · 2021 · 96 citations

Food Chemistry, Environmental Chemistry, Chemical Engineering +7

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

Jiaxin Hong, He Huang, Dongrui Zhao et al. · Food Chemistry · 2023 · 82 citations

Flavoromics, Flavor Quality, Key Factors +3

Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells

Jiaying Huo, Jihong Wu, Baoguo Sun et al. · International Journal of Biological Macromolecules · 2020 · 53 citations

Chinese Baijiu, Biochemistry, Lps-stimulated Thp-1 Cells +9

Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu

He Huang, Yashuai Wu, Hao Chen et al. · Journal of the Science of Food and Agriculture · 2023 · 47 citations · Full text

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

Hongxia Che, Jing Yu, Jinyuan Sun et al. · Food Bioscience · 2021 · 42 citations

Microbial Diversity, Shrimp Paste, Food Fermentation +8