Jian Zhao

Aroma Constituents in Shanxi Aged Vinegar before and after Aging.

Baoguo Sun, Mengyao Zhao, Jie Cheng, 2016, Journal of agricultural and food chemistry.

Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization

J. Cox, Hosam Elhalis, Jian Zhao, 2022, Applied Food Research.

Volatile flavor constituents in the pork broth of black-pig.

M. Wang, Mengyao Zhao, Jie Cheng, 2017, Food chemistry.

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.

Jie Cheng, Jianchun Xie, Shi Wang, 2019, Food chemistry.

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat.

Baoguo Sun, Jie Cheng, Jianchun Xie, 2019, Food chemistry.

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes.

Jie Cheng, Jianchun Xie, Tianze Wang, 2020, Food chemistry.

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.

Mengyao Zhao, Mengdie Fan, Jianchun Xie, 2017, Food chemistry.

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.

Mengyao Zhao, Mengdie Fan, Jianchun Xie, 2017, Food research international.