Yingxia He

Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis

Yingxia He, Zhipeng Liu, Michael C. Qian et al. · Food Chemistry · 2020 · 163 citations

Agriculture, Chemistry, Food Science +17

Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing

Yingxia He, Ke Tang, Xiao‐Wei Yu et al. · Journal of Agricultural and Food Chemistry · 2021 · 62 citations

Agriculture, Food Science, Food Analysis +16

Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach

Yan Yan, Shuang Chen, Yingxia He et al. · LWT · 2020 · 54 citations

Pharmacy, Pharmaceutical Analysis, Mass Spectrometric Analysis +4

Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS)

Yingxia He, Shuang Chen, Ke Tang et al. · Food Research International · 2021 · 52 citations

Life Sciences, Psychology, Sensory Physiology +8

Cationic rhenium allyl complex [(η-)()][] and its acetonitrile derivatives [(η-)()()][] and [(η-)()][]. Products of reactions with borohydride, methoxide and trimethylphosphine, and the X-ray crystal structure of the bis-ethylamine complex [endo-(η-)()]].

Yingxia He, Raymond J. Batchelor, Frederick W. B. Einstein et al. · Journal of Organometallic Chemistry · 1996 · 10 citations

Natural Sciences, Chemistry, Crystal Structure +7