| Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′ X Liao, J Yan, B Wang, Q Meng, L Zhang, H Tong Food Research International 136, 109355, 2020 | 54 | 2020 |
| Insights into formation, detection and removal of the beany flavor in soybean protein B Wang, Q Zhang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Fu, ... Trends in Food Science & Technology 112, 336-347, 2021 | 32 | 2021 |
| Monitoring the authenticity of pu'er tea via chemometric analysis of multielements and stable isotopes HL Liu, YT Zeng, X Zhao, YL Ye, B Wang, HR Tong Food Research International 136, 109483, 2020 | 20 | 2020 |
| Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect B Yu, W Wu, B Wang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Zhang, ... Food Chemistry 374, 131776, 2022 | 11 | 2022 |
| Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography … B Wang, Q Meng, L Xiao, R Li, C Peng, X Liao, J Yan, H Liu, G Xie, CT Ho, ... Food Science and Human Wellness 11 (3), 618-626, 2022 | 9 | 2022 |
| Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan G Xie, J Yan, A Lu, J Kun, B Wang, C Song, H Tong, Q Meng Bioengineered 12 (1), 1251-1263, 2021 | 1 | 2021 |
| Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease HT Jingna Yan, Anxia Lu, Jirui Kun, Bei Wang, Yiwen Miao, Yingjuan Chen, Chi ... Food Research International 2023 (167), 112643, 2023 | | 2023 |
Philip SoladoyeAgriculture and Agri-Food Canada在 usask.ca 的电子邮件经过验证
