Jianchun Xie

Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

M. Wang, Baoguo Sun, T. Acree, 2015 .

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

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

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.

Baoguo Sun, Jie Cheng, Mengdie Fan, 2018, Journal of agricultural and food chemistry.

Application of gas chromatography-ion mobility spectrometry in the analysis of food volatile components

Xuelian Yang, Jianchun Xie, Tianxin Zhang, 2022, Acta Chromatographica.

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

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

Constituents of top fragrance from fresh flowers ofRobinia Pseudoacacia L. occurring in China

Baoguo Sun, Jianchun Xie, Min Yu, 2006 .

A Versatile SERS Sensor for Multiple Determinations of Polycyclic Aromatic Hydrocarbons and Its Application Potential in Analysis of Fried Foods

Jie Cheng, Jianchun Xie, Shi Wang, 2020, International journal of analytical 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.