Shenghu Zhu

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Zhilei Zhou, Dongzhen Jian, Min Gong et al. · Food Research International · 2020 · 73 citations

Food Chemistry, Key Aroma Compounds, Flavoromics +4

Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production

Min Gong, Zhilei Zhou, Shuangping Liu et al. · Food Chemistry · 2021 · 66 citations

Formation Pathways, Biochemical Engineering, Chemistry

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

Chaoya Zhao, Ting Xia, Peng Du et al. · Molecules · 2018 · 47 citations · Full text

Food Chemistry, Agricultural Chemistry, Longevity +8

Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content

Min Gong, Zhilei Zhou, Yongjian Yu et al. · LWT · 2020 · 42 citations

Food Chemistry, Amino Acid Content, Different Regions +4

Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

Jiyuan Liu, Jing Gan, Yongjian Yu et al. · Journal of Functional Foods · 2015 · 35 citations · Full text

Bioorganic Chemistry, Environmental Engineering, Medicine +7