Shiqi Yang

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

Jiawen Duan, Shiqi Yang, Honghua Li · LWT · 2021 · 111 citations · Full text

Food Chemistry, Key Aroma Compounds, Food Analysis +5

Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro

Shiqi Yang, Wenlai Fan, Yan Xu · Foods · 2019 · 47 citations · Full text

Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods

Fei He, Shiqi Yang, Guihu Zhang et al. · Journal of Food Composition and Analysis · 2022 · 46 citations

Strong Flavor Baijiu, Food Authentication, Flavoromics +4

Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient

Shiqi Yang, Guihu Zhang, Xu Ling et al. · Food Chemistry · 2023 · 41 citations

Sesame-flavor Baijiu, Odor Activity Value, Chemical Composition +3

Melanoidins present in traditional fermented foods and beverages

Shiqi Yang, Wenlai Fan, Yan Xu · Comprehensive Reviews in Food Science and Food Safety · 2022 · 39 citations