H. Tian

发表

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.

Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation.

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Journal of dairy 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.

Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice

M. Hanna, Haibin Yuan, Haiyan Yu, 2022, Journal of Food Composition and Analysis.

High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes.

M. Hanna, Yawen Lin, Haiyan Yu, 2021, Food chemistry.

Perceived aroma characteristic of Tsingtao beer in relation to wort gravity

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

Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry, and electronic nose

C. Chen, Haiyan Yu, H. Tian, 2018 .

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.

L. Ai, Xuefeng Sun, Haiyan Yu, 2020, Journal of food science.

Citral stabilization and characterization of nanoemulsions stabilized by a mixture of gelatin and Tween 20 in an acidic system.

H. Tian, Jing Hu, Bo Zhao, 2017, Journal of the science of food and agriculture.

Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis.

Haibin Yuan, Haiyan Yu, H. Tian, 2021, Journal of dairy science.

Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization Tandem Mass Spectrometry

H. Tian, Chen Chen, Hai-nan Yu, 2017, Korean journal for food science of animal resources.

Role of lactic acid bacteria on the yogurt flavour: A review

Guozhong Zhao, Haiyan Yu, H. Tian, 2017 .

Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

Xuefeng Sun, Haibin Yuan, Haiyan Yu, 2022, Journal of Food Measurement and Characterization.

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: further insights into thermal degradation and cross-linking.

W. Xia, Zuobing Xiao, C. Jia, 2010 .

Olfactory impact of guaiacol, ortho-vanillin, 5-methyl, and 5-formyl-vanillin as byproducts in synthetic vanillin.

Haiyan Yu, H. Tian, Chen Chen, 2021, Journal of food science.

Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability

Chen Chen, Han Liu, Guangzhong Wang, 2019, Journal of Food Measurement and Characterization.

Rapid detection of neutralising acid adulterants in raw milk using a milk component analyser and chemometrics

Haiyan Yu, H. Tian, Chen Chen, 2022, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Rapid detection of acid neutralizers adulteration in raw milk using FGC E-nose and chemometrics

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Journal of Food Measurement and Characterization.

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.

Haiyan Yu, H. Tian, Chen Chen, 2017, Journal of food science.

Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

Haiyan Yu, H. Tian, Xia Ma, 2015, Food Analytical Methods.

Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.

Haiyan Yu, H. Tian, Chen Chen, 2019, Journal of food biochemistry.

Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan.

Haiyan Yu, H. Tian, Chen Chen, 2019, Journal of dairy science.

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

C. Chen, Haiyan Yu, H. Tian, 2018 .

The local transcriptional regulators SacR1 and SacR2 act as repressors of fructooligosaccharides metabolism in Lactobacillus plantarum

Haiyan Yu, H. Tian, Chen Chen, 2020, Microbial Cell Factories.

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

Yu Haiyan, Haiyan Yu, H. Tian, 2019, Food Bioscience.

The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles.

Haiyan Yu, H. Tian, Chen Chen, 2020, Journal of dairy science.

Preparation and characterization of citral-loaded solid lipid nanoparticles.

H. Tian, Jing Hu, Danfeng Li, 2018, Food Chemistry.

Stability of citral in emulsions coated with cationic biopolymer layers.

Chi-Tang Ho, Xiaoqin Yang, Qingrong Huang, 2012, Journal of agricultural and food chemistry.

Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.

Haiyan Yu, Zuobing Xiao, Yunwei Niu, 2011, Journal of food science.

Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles.

Haiyan Yu, H. Tian, Chen Chen, 2019, Food & function.

Chemical Composition of Essential Oil from the Peel of Chinese Torreya grandis

Zuobing Xiao, H. Tian, T. Feng, 2014 .

Chemical Composition of Essential Oil from the Peel of Chinese Torreya grandis Fort

Zuobing Xiao, H. Tian, T. Feng, 2011 .

Comparison of volatile components in Chinese traditional pickled peppers using HS–SPME–GC–MS, GC–O and multivariate analysis

Zuobing Xiao, Yunwei Niu, Haiyan Yu, 2010, Natural product research.

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu.

L. Ai, Haiyan Yu, H. Tian, 2020, Food microbiology.

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Haibin Yuan, Haiyan Yu, H. Tian, 2021, Frontiers in Microbiology.

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.

Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics

Zuobing Xiao, Yunwei Niu, Xiaoming Zhang, 2011 .

Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds

Zuobing Xiao, Yunwei Niu, N. Zhang, 2015 .

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller's Additive Model.

Haibin Yuan, Haiyan Yu, H. Tian, 2021, Journal of agricultural and food chemistry.

Effects of CcpA against salt stress in Lactiplantibacillus plantarum as assessed by comparative transcriptional analysis

L. Shao, Haibin Yuan, Haiyan Yu, 2021, Applied Microbiology and Biotechnology.

Evaluation of the perceptual interaction among key aroma compounds in milk fan by gas chromatography-olfactometry, odor threshold, and sensory analyses.

Xuefeng Sun, Haiyan Yu, H. Tian, 2020, Journal of dairy science.

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.

Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction.

Haiyan Yu, H. Tian, Chen Chen, 2022, Food chemistry.

Effects of natural ingredients on the shelf life of chicken seasoning.

Haiyan Yu, H. Tian, Chen Chen, 2019, Food Chemistry.

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

K. Hayat, Zuobing Xiao, Yunwei Niu, 2011 .

Assessment of main factor causing sensory quality defects in chicken seasoning during storage.

Haiyan Yu, H. Tian, Chen Chen, 2018, Journal of the science of food and agriculture.

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.

Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue

Haiyan Yu, Yan Zhang, Haiyan Yu, 2018, Journal of Food Science and Technology.

Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste

Haiyan Yu, H. Tian, Chen Chen, 2020 .

Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

Haiyan Yu, H. Tian, Chen Chen, 2020, Molecules.

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Food chemistry: X.

Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses.

Haiyan Yu, H. Tian, Chen Chen, 2020, Journal of dairy science.

Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments.

L. Ai, Haiyan Yu, Jingru Xie, 2022, Journal of agricultural and food chemistry.

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Lanwei Zhang, Tongjie Liu, P. Gong, 2022, Food chemistry: X.

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue.

Haiyan Yu, H. Tian, Huaixiang Tian, 2015, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants.

Chi-Tang Ho, Xiaoqin Yang, Qingrong Huang, 2011, Journal of agricultural and food chemistry.

Effect of poly-γ-glutamic acid on the stability of set yoghurts

Yan Zhang, Li Wang, Haiyan Yu, 2018, Journal of Food Science and Technology.

A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates

L. Ai, Haiyan Yu, H. Tian, 2019, Journal of Food Measurement and Characterization.

Functional analysis of the role of CcpA in Lactobacillus plantarum grown on fructooligosaccharides or glucose: a transcriptomic perspective

Jianxin Zhao, Haiyan Yu, H. Tian, 2018, Microbial Cell Factories.

Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation.

Haiyan Yu, Lan Qin, Haiyan Yu, 2014, Journal of food science.

Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes

Xuefeng Sun, Haibin Yuan, Haiyan Yu, 2023, Food Bioscience.

Cloning, purification, and characterization of branched-chain α-keto acid decarboxylases from Lactococcus lactis strains with different 3-methylbutanal production abilities

Haiyan Yu, H. Tian, Chen Chen, 2022, Food Bioscience.

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.

Preparation and pyrolysis characteristics of PNIPAM-grafted SiO2 hollow spheres loading vitamin C

H. Tian, Jing Hu, Deng Weijun, 2015 .

Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis.

Haiyan Yu, H. Tian, Chen Chen, 2021, Food chemistry.

Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy.

L. Ai, Haiyan Yu, Jingru Xie, 2022, Journal of chromatography. A.

Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis.

L. Ai, Haiyan Yu, H. Tian, 2021, Food chemistry.

Simultaneous detection for adulterations of maltodextrin, sodium carbonate, and whey in raw milk using Raman spectroscopy and chemometrics.

Haiyan Yu, H. Tian, Chen Chen, 2022, Journal of dairy science.

Cross-modal aroma-taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese

Haibin Yuan, Haiyan Yu, H. Tian, 2023, International Dairy Journal.

Correlating chemical parameters of controlled oxidation tallow to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis

Fang Zhong, Zuobing Xiao, Khizar Hayat, 2010 .

Isolation, Identification and Sensory Evaluation of Kokumi Peptides from By-Products of Enzyme Modified Butter.

Fanyu Meng, Yanping Cao, I. Blank, 2022, The Journal of the Science of Food and Agriculture.

Rapid identification and quantification of vegetable oil adulteration in raw milk using a flash gas chromatography electronic nose combined with machine learning

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food Control.

Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Food Bioscience.

Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food chemistry: X.

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry

L. Ai, Haiyan Yu, H. Tian, 2023, Frontiers in Nutrition.

Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue

L. Ai, Haiyan Yu, Jingru Xie, 2022, Journal of Food Measurement and Characterization.

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Foods.

Comparison of intensities and binary interactions of four basic tastes between an electronic tongue and a human tongue

Zuobing Xiao, H. Tian, Shiqing Song, 2015, Food Science and Biotechnology.

CcpA-Dependent Carbon Catabolite Repression Regulates Fructooligosaccharides Metabolism in Lactobacillus plantarum

Haiyan Yu, H. Tian, Chen Chen, 2018, Front. Microbiol..

Dynamics of microbial communities associated with the flavor formation during sour juice fermentation and milk fan drying process.

Wenqiang Yao, Haibin Yuan, Haiyan Yu, 2023, Journal of dairy science.

Antibacterial absorbent mat based on oxidized bacterial nanocellulose for chilled meat preservation

Wei Li, Haibin Yuan, Haiyan Yu, 2023, Food Packaging and Shelf Life.

Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food Hydrocolloids.

Antibacterial Activity and Mechanism of Oxidized Bacterial Nanocellulose with Different Carboxyl Content.

Wei Li, Haibin Yuan, Haiyan Yu, 2022, Macromolecular bioscience.

The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation

Juan Huang, Wei Li, Haibin Yuan, 2022, International Journal of Food Science & Technology.