Tong Xie

Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages.

L. Ai, Haiyan Yu, Danwei Zheng, 2022, Journal of food science.

Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches

L. Ai, Haiyan Yu, Tong Xie, 2021, Journal of Food Measurement and Characterization.

Perceived aroma characteristic of Tsingtao beer in relation to wort gravity

Haiyan Yu, Tong Xie, Jingru Xie, 2021, European Food Research and Technology.

Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.

Haiyan Yu, L. Ai, Haiyan Yu, 2019, Journal of the science of food and agriculture.

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.

Haiyan Yu, L. Ai, Haiyan Yu, 2019, Food chemistry.

Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry.

L. Ai, Haiyan Yu, Tong Xie, 2021, Food research international.

Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu.

L. Ai, Haiyan Yu, Tong Xie, 2020, Food research international.