Chen Chen

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.

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.

A comparative study on the degradation of phenylurea herbicides by UV/persulfate process: Kinetics, mechanisms, energy demand and toxicity evaluation associated with DBPs

Yu-qiong Gao, Bin Xu, Chen Chen, 2022 .

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Comparative Transcriptional Analysis of Lactobacillus plantarum and Its ccpA-Knockout Mutant Under Galactooligosaccharides and Glucose Conditions

Haiyan Yu, Chen Chen, Linlin Wang, 2019, Front. Microbiol..

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.

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.

Metabolism of Fructooligosaccharides in Lactobacillus plantarum ST-III via Differential Gene Transcription and Alteration of Cell Membrane Fluidity

Wei Chen, B. Guo, Guozhong Zhao, 2015, Applied and Environmental Microbiology.

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.

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.

Effect of acidification on the protection of alginate-encapsulated probiotic based on emulsification/internal gelation.

Yapeng Fang, K. Nishinari, G. Phillips, 2016, 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.

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.

Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions

Haibin Yuan, Haiyan Yu, Chen Chen, 2024, Food Bioscience.

Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation

Haiyan Yu, Chen Chen, Huaixiang Tian, 2024, LWT.