Shiqing Song

发表

Tobacco alkaloids reduction by casings added/enzymatic hydrolysis treatments assessed through PLSR analysis.

K. Hayat, Xiaoming Zhang, H. Majeed, 2016, Regulatory toxicology and pharmacology : RTP.

Coordinating fingerprint determination of solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods for quality control of oxidized tallow.

Zuobing Xiao, Yunwei Niu, K. Hayat, 2013, Journal of chromatography. A.

Formation mechanism of cross‐linking Maillard compounds in peptide–xylose systems

J. Nsor-Atindana, Xiaoming Zhang, Ping Liu, 2012, Journal of peptide science : an official publication of the European Peptide Society.

Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes.

Zuobing Xiao, Yunwei Niu, C. Jia, 2012, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Haining Zhuang, Shiqing Song, T. Feng, 2019, Molecules.

Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC–MS and partial least squares regression

Xiaoming Zhang, E. Karangwa, Shiqing Song, 2016, European Food Research and Technology.

Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.

Haiyan Yu, Zuobing Xiao, Yunwei Niu, 2011, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom.

Chi-Tang Ho, Qingrong Huang, Shiqing Song, 2019, Food chemistry.

Characterization of Aroma-active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques.

Chi-Tang Ho, Shiqing Song, T. Feng, 2019, Journal of agricultural and food chemistry.

A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction.

K. Hayat, Zuobing Xiao, Lihua Chen, 2016, Food chemistry.

Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry

F. Liu, Xiaoming Zhang, E. Karangwa, 2014, European Food Research and Technology.

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

K. Hayat, C. Jia, Xiaoming Zhang, 2012, Food and Bioprocess Technology.

Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry

L. Fan, Shiqing Song, T. Feng, 2019, Foods.

In vitro digestible properties and quality characterization of nonsucrose gluten‐free Lentinus edodes cookies

Zhimin Xu, Haining Zhuang, Shiqing Song, 2018 .

Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches.

Chi-Tang Ho, Shiqing Song, T. Feng, 2022, Food chemistry.

Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques.

Meigui Huang, Shiqing Song, T. Feng, 2019, Journal of chromatography. A.

Elucidation of aroma compounds in passion fruit (Passiflora alata Ait) using a molecular sensory approach.

Huatian Wang, Haining Zhuang, Shiqing Song, 2022, Journal of food biochemistry.

Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses

Huatian Wang, Shiqing Song, T. Feng, 2021 .

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates.

K. Hayat, C. Jia, Xiaoming Zhang, 2011, Journal of the science of food and agriculture.

Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors

Zuobing Xiao, Yunwei Niu, Jiancai Zhu, 2015, Food Analytical Methods.

Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques.

Chi-Tang Ho, Qingrong Huang, Shiqing Song, 2020, Food research international.

The antioxidant and tyrosinase inhibition properties of essential oil from the peel of Chinese Torreya grandis Fort.

Shiqing Song, T. Feng, L. Yao, 2019, RSC advances.

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression.

Zuobing Xiao, Yunwei Niu, K. Hayat, 2010, Journal of chromatography. A.

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression.

K. Hayat, L. Fan, Shiqing Song, 2017, Meat science.

Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression.

Zuobing Xiao, Yunwei Niu, K. Hayat, 2012, Journal of chromatography. A.

Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin.

Huatian Wang, Haining Zhuang, Shiqing Song, 2020, International journal of biological macromolecules.

Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis

Feng Chen, Zuobing Xiao, Yunwei Niu, 2015, Food Science and Biotechnology.

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

Bertrand Muhoza, Xiaoming Zhang, E. Karangwa, 2015, European Food Research and Technology.

Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times.

Chi-Tang Ho, Shiqing Song, T. Feng, 2022, Journal of agricultural and food chemistry.

Stabilization and Dispersion of OSA Starch-Coated Titania Nanoparticles in Kappa-Carrageenan-Based Solution

Huatian Wang, Shiqing Song, Tao Feng, 2022, Nanomaterials.

Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.

Feng Chen, Zuobing Xiao, Guangyong Zhu, 2014, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.

C. Jia, Xiaoming Zhang, S. Xia, 2013, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

Shiqing Song, T. Feng, L. Yao, 2022, Molecules.

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.

Khizar Hayat, Zuobing Xiao, Zuobing Xiao, 2014, Meat science.

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 .

Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology.

Chi-Tang Ho, Bertrand Muhoza, Shiqing Song, 2023, Food research international.

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

Lihua Chen, Shiqing Song, Dongna Li, 2020, Food science & nutrition.

Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis.

Khizar Hayat, Zuobing Xiao, Lin Yuan, 2013, Food chemistry.

Characteristic volatile fingerprints of three edible marine green algae (Ulva spp.) in China by HS-GC-IMS and evaluation of the antioxidant bioactivities.

Huatian Wang, Shiqing Song, T. Feng, 2022, Food research international.

Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate

Xuan Zhang, Chi-Tang Ho, K. Hayat, 2023, Food Bioscience.

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

Haining Zhuang, Shiqing Song, T. Feng, 2019, Molecules.

Preparation and evaluation of mushroom (Lentinus edodes) and mealworm (Tenebrio molitor) as dog food attractant

Haining Zhuang, Shiqing Song, T. Feng, 2020, Heliyon.

Flavor Profile Disclosure Of Chinese Steamed Breads (Csbs) by Sensomics Approach

Chi-Tang Ho, Shiqing Song, Tao Feng, 2022, SSRN Electronic Journal.

Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine

Lihua Chen, Shiqing Song, Dongna Li, 2020 .

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.

Chi-Tang Ho, Haining Zhuang, Shiqing Song, 2022, Journal of agricultural and food chemistry.

Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression.

Xiaoming Zhang, E. Karangwa, H. Cui, 2019, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Gas chromatography for food quality evaluation

Shiqing Song, T. Feng, Min Sun, 2019, Evaluation Technologies for Food Quality.

Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3.

Huatian Wang, Shiqing Song, T. Feng, 2022, Food chemistry.

Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes

Huatian Wang, Shiqing Song, T. Feng, 2022, Food chemistry: X.

Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

Shiqing Song, T. Feng, Miaomiao Shi, 2019, Polymers.

Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom

Zhimin Xu, Haining Zhuang, Shiqing Song, 2019, Foods.

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 .

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Huatian Wang, Haining Zhuang, Shiqing Song, 2022, Journal of Food Quality.

Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.

Huatian Wang, Shiqing Song, T. Feng, 2020, Journal of food science.

Multi-analysis of Odorous Compounds in Finger Citron (Citrus medica L. var. sarcodactylis Swingle) and Certification of Key Compounds

Jiancai Zhu, Shiqing Song, T. Feng, 2018 .

GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods

Huatian Wang, Shiqing Song, T. Feng, 2023, Journal of Food Biochemistry.

Insights into the Edible and Biodegradable Ulvan-Based Films and Coatings for Food Packaging

Huatian Wang, Shiqing Song, T. Feng, 2023, Foods.

Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction.

Xuan Zhang, K. Hayat, Xue Xia, 2023, Journal of agricultural and food chemistry.

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

S. Abbas, Xiaoming Zhang, K. Masamba, 2014 .

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.

Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis.

Huatian Wang, Shiqing Song, T. Feng, 2023, Food Research International.

Volatile fingerprints of different parts of Chongming saffron (Crocus sativus) flowers by headspace-gas chromatography-ion mobility spectrometry and in vitro bioactive properties of the saffron tepals.

Huatian Wang, Shiqing Song, T. Feng, 2022, Journal of food science.

Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS

Huatian Wang, Shiqing Song, L. Yao, 2024, Journal of Food Composition and Analysis.