Yuping Liu

发表

Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value.

Mingquan Huang, Baoguo Sun, Wenxi Yang, 2020, Food chemistry.

Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings

Baoguo Sun, Wei Guan, Yuping Liu, 2012, Molecules.

The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

Baoguo Sun, Liangbo Feng, Yan Yang, 2020, International Journal of Food Engineering.

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage.

Zhizhong Dong, Shiqi Xu, Yuping Liu, 2021, Molecules.

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.

Mingquan Huang, Yuyu Zhang, Hehe Li, 2020, Food research international.

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.

Xuebo Song, Mouming Zhao, F. Zheng, 2019, Food chemistry.

Preparation and Odour Properties of (S)-3-Mercapto-1-Heptyl Acetate

Baoguo Sun, Haitao Chen, Hongyu Tian, 2014 .

Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid

Baoguo Sun, Haitao Chen, Yuping Liu, 2010, Molecules.

Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice

Xiaosong Hu, Jihong Wu, Fang Chen, 2020 .

Isolation and identification of oxacyclopentadecan‐2‐one from the dried fruiting body of Dictyophora echinovolvata Zang, Zheng et Hu

Mingquan Huang, Baoguo Sun, Hongyu Tian, 2012 .

Synthesis and characteristic odour of optically active 3‐hydroxy‐4‐phenyl‐2‐butanone

Mingquan Huang, Baoguo Sun, H. Ye, 2011 .

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques.

Mingquan Huang, Baoguo Sun, K. Cadwallader, 2019, Food chemistry.

Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value

Mingquan Huang, Baoguo Sun, Yuping Liu, 2020 .

Geographical origin identification and quality control of Chinese chrysanthemum flower teas using gas chromatography–mass spectrometry and olfactometry and electronic nose combined with principal component analysis

Jihong Wu, Yuping Liu, Dongsheng Luo, 2017 .

Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Baoguo Sun, Haitao Chen, Yuping Liu, 2021, Foods.

Chemical Compositions and in vitro Antioxidant Activity of the Essential Oil from Coreopsis tinctoria Nutt. Flower

Yuchen Sun, Yuping Liu, L. An, 2018, Journal of Essential Oil Bearing Plants.

Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.

Mingquan Huang, Baoguo Sun, Wenxi Yang, 2018, Journal of agricultural and food chemistry.

Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.

Jihong Wu, Xinxing Xu, Yuping Liu, 2019, Journal of agricultural and food chemistry.

Rapid Synthesis of Flavor Compound 4-Ethyloctanoic Acid under Microwave Irradiation

Haitao Chen, Yuping Liu, Baoshuai Sun, 2010, International Journal of Molecular Sciences.