Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2006 · 403 citations

Agriculture, Chemistry, Analytical Chemistry +15

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila et al. · Food Research International · 2010 · 275 citations

Agriculture, Biochemistry, Food Science +17

Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2005 · 275 citations

Agriculture, Enology, Analytical Chemistry +16

Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

Wenlai Fan, Michael C. Qian · Flavour and Fragrance Journal · 2005 · 237 citations

Agriculture, Food Science, Chromatographic Analysis +15

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

Xiaowei Zheng, Bei‐Zhong Han, M.H. Zwietering et al. · Food Microbiology · 2012 · 226 citations · Full text

Agriculture, Food Science, Microbiology +14