Ruifang Mi

Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices.

Jihong Wu, X. Liao, Fei Lao, 2020, Food chemistry.

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Jiapeng Li, Suyue Xiong, Xiao-ling Qiao, 2021 .

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Suyue Xiong, Shouwei Wang, Xi Chen, 2022, Food Science and Human Wellness.

Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis

Lin Gao, Xiaosong Hu, Lin Gao, 2016 .