| Insights into formation, detection and removal of the beany flavor in soybean protein B Wang, Q Zhang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Fu, ... Trends in Food Science & Technology 112, 336-347, 2021 | 116 | 2021 |
| Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′ X Liao, J Yan, B Wang, Q Meng, L Zhang, H Tong Food Research International 136, 109355, 2020 | 96 | 2020 |
| Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect B Yu, W Wu, B Wang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Zhang, ... Food Chemistry 374, 131776, 2022 | 46 | 2022 |
| Monitoring the authenticity of pu'er tea via chemometric analysis of multielements and stable isotopes HL Liu, YT Zeng, X Zhao, YL Ye, B Wang, HR Tong Food Research International 136, 109483, 2020 | 28 | 2020 |
| Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography … B Wang, Q Meng, L Xiao, R Li, C Peng, X Liao, J Yan, H Liu, G Xie, CT Ho, ... Food Science and Human Wellness 11 (3), 618-626, 2022 | 19 | 2022 |
| Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan G Xie, J Yan, A Lu, J Kun, B Wang, C Song, H Tong, Q Meng Bioengineered 12 (1), 1251-1263, 2021 | 8 | 2021 |
| Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease J Yan, A Lu, J Kun, B Wang, Y Miao, Y Chen, CT Ho, Q Meng, H Tong Food Research International 167, 112643, 2023 | 7 | 2023 |
| Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics B Wang, W Wu, J Liu, OP Soladoye, CT Ho, Y Zhang, Y Fu Trends in Food Science & Technology, 104137, 2023 | 4 | 2023 |
Philip SoladoyeAgriculture and Agri-Food Canada在 usask.ca 的电子邮件经过验证
