Rutian Ma

Synthetic-free compounds as the potential glycation inhibitors performed in in vitro chemical models: Molecular mechanisms and structure requirements

Rong Zhang, W. Jia, Lin Shi, 2022, Trends in Food Science & Technology.

Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor.

W. Jia, Rutian Ma, 2023, Critical reviews in food science and nutrition.

Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor

H. Mo, W. Jia, Liangbin Hu, 2022, Food chemistry: X.