Huaixiang Tian

发表

Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.

Haiyan Yu, L. Ai, Haiyan Yu, 2019, Journal of the science of food and agriculture.

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue.

Haiyan Yu, H. Tian, Huaixiang Tian, 2015, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Comparison of volatile components in Chinese traditional pickled peppers using HS–SPME–GC–MS, GC–O and multivariate analysis

Zuobing Xiao, Yunwei Niu, Haiyan Yu, 2010, Natural product research.

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

Yu Haiyan, Haiyan Yu, H. Tian, 2019, Food Bioscience.

Rapid identification and quantification of vegetable oil adulteration in raw milk using a flash gas chromatography electronic nose combined with machine learning

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food Control.

Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.

Haiyan Yu, Zuobing Xiao, Yunwei Niu, 2011, Journal of food science.

Simultaneous detection for adulterations of maltodextrin, sodium carbonate, and whey in raw milk using Raman spectroscopy and chemometrics.

Haiyan Yu, H. Tian, Chen Chen, 2022, Journal of dairy science.

Role of lactic acid bacteria on the yogurt flavour: A review

Guozhong Zhao, Haiyan Yu, H. Tian, 2017 .

Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation

Haibin Yuan, Haiyan Yu, H. Tian, 2023, Food Hydrocolloids.

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.

Haiyan Yu, H. Tian, Chen Chen, 2017, Journal of food science.

Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions

Haibin Yuan, Haiyan Yu, Chen Chen, 2024, Food Bioscience.

Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Food Bioscience.

Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation

Haiyan Yu, Chen Chen, Huaixiang Tian, 2024, LWT.

Cloning, purification, and characterization of branched-chain α-keto acid decarboxylases from Lactococcus lactis strains with different 3-methylbutanal production abilities

Haiyan Yu, H. Tian, Chen Chen, 2022, Food Bioscience.

Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes in Lactococcus lactis

Haibin Yuan, Haiyan Yu, Chen Chen, 2023, Applied and environmental microbiology.

Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis.

Haibin Yuan, Haiyan Yu, H. Tian, 2021, Journal of dairy science.

Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste

Haiyan Yu, H. Tian, Chen Chen, 2020 .

Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

Haiyan Yu, H. Tian, Chen Chen, 2020, Molecules.

Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds

Zuobing Xiao, Yunwei Niu, N. Zhang, 2015 .

Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation.

Haibin Yuan, Haiyan Yu, H. Tian, 2022, Journal of dairy science.

Preparation and characterization of citral-loaded solid lipid nanoparticles.

H. Tian, Jing Hu, Danfeng Li, 2018, Food Chemistry.

Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles.

Haiyan Yu, H. Tian, Chen Chen, 2019, Food & function.

Stability of citral in emulsions coated with cationic biopolymer layers.

Chi-Tang Ho, Xiaoqin Yang, Qingrong Huang, 2012, Journal of agricultural and food chemistry.

Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants.

Chi-Tang Ho, Xiaoqin Yang, Qingrong Huang, 2011, Journal of agricultural and food chemistry.