| Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test Y Feng, G Su, H Zhao, Y Cai, C Cui, D Sun-Waterhouse, M Zhao Food Chemistry 167, 220-228, 2015 | 207 | 2015 |
| Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China Y Feng, Y Cai, G Su, H Zhao, C Wang, M Zhao Food Chemistry 145, 126-134, 2014 | 195 | 2014 |
| Effect of koji fermentation on generation of volatile compounds in soy sauce production Y Feng, C Cui, H Zhao, X Gao, M Zhao, W Sun International Journal of Food Science & Technology 48 (3), 609-619, 2013 | 162 | 2013 |
| Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment Y Feng, Y Cai, X Fu, L Zheng, Z Xiao, M Zhao Food Chemistry 265, 274-280, 2018 | 153 | 2018 |
| Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles Z Wang, Y Feng, N Yang, T Jiang, H Xu, H Lei Food Chemistry 373, 131455, 2022 | 106 | 2022 |
| Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount … Y Feng, Y Cai, D Sun-Waterhouse, C Cui, G Su, L Lin, M Zhao Food Chemistry 187, 44-52, 2015 | 90 | 2015 |
| Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour Y Feng, Z Chen, N Liu, H Zhao, C Cui, M Zhao Food Chemistry 158, 438-444, 2014 | 66 | 2014 |
| The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products J Zhang, D Sun-Waterhouse, Y Feng, G Su, M Zhao, L Lin Food Research International 120, 895-903, 2019 | 63 | 2019 |
| Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce ZY Chen, YZ Feng, C Cui, HF Zhao, MM Zhao Journal of the Science of Food and Agriculture 95 (10), 2145-2154, 2015 | 61 | 2015 |
| Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study T Zhou, Y Feng, T Thomas-Danguin, M Zhao Food Chemistry 335, 127664, 2021 | 60 | 2021 |
| The associations between biochemical and microbiological variables and taste differ in whole saliva and in the film lining the tongue Y Feng, H Licandro, C Martin, C Septier, M Zhao, E Neyraud, M Morzel BioMed research international 2018 (1), 2838052, 2018 | 51 | 2018 |
| Optimization of headspace solid-phase micro-extraction (HS-SPME) for analyzing soy sauce aroma compounds via coupling with direct GC-Olfactometry (D-GC-O) and gas … Y Feng, G Su, D Sun-Waterhouse, Y Cai, H Zhao, C Cui, M Zhao Food Analytical Methods 10, 713-726, 2017 | 51 | 2017 |
| Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor J Wang, M Zhao, N Xie, M Huang, Y Feng International Journal of Food Microbiology 370, 109652, 2022 | 43 | 2022 |
| Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule … H Li, L Lin, Y Feng, M Zhao, X Li, Q Zhu, Z Xiao Food chemistry 240, 885-892, 2018 | 42 | 2018 |
| A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis X Gao, H Zhao, Y Feng, M Zhao African Journal of Biotechnology 9 (40), 6740-6747, 2010 | 35 | 2010 |
| Reducing the influence of the thermally induced reactions on the determination of aroma-active compounds in soy sauce using SDE and GC-MS/O Y Feng, Y Cai, D Sun-Waterhouse, X Fu, G Su, M Zhao Food Analytical Methods 10, 931-942, 2017 | 26 | 2017 |
| A systematic review on the flavor of soy‐based fermented foods: core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways F An, J Wu, Y Feng, G Pan, Y Ma, J Jiang, X Yang, R Xue, R Wu, M Zhao Comprehensive Reviews in Food Science and Food Safety 22 (4), 2773-2801, 2023 | 17 | 2023 |
| Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce T Zhou, Y Feng, Y Chen, M Zhao Food Chemistry 403, 134215, 2023 | 17 | 2023 |
| Comprehensive Analysis of Signal Peptides in Saccharomyces cerevisiae Reveals Features for Efficient Secretion S Xue, X Liu, Y Pan, C Xiao, Y Feng, L Zheng, M Zhao, M Huang Advanced Science 10 (2), 2203433, 2023 | 15 | 2023 |
| Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities B Ying, L Jun, F Yunzi, C Zhuo, L Zaigui Journal of the Science of Food and Agriculture 89 (2), 227-231, 2009 | 15 | 2009 |
