Yexin Tian

Correlation analysis of normal and moldy beef jerky microbiota with Volatile compounds

Yingchun Mu, Yexin Tian, Pu Zheng, 2022, LWT.

Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics.

Yingchun Mu, Hanyu Wang, Yexin Tian, 2022, Food research international.

Correlation between microbiota and volatile flavor compounds during inoculated fermentation of Chinese Pickled pepper (Paojiao)

Yingchun Mu, Q. Qi, Yexin Tian, 2023, LWT.

Design of an electric vehicle battery box based on electric-thermal model

Xiaogang Wu, Jing Han, N. P. Demenkov, 2016, 2016 11th International Forum on Strategic Technology (IFOST).