Effect of Enzymatic Hydrolysis Combined with High Temperature Processing on the Flavor of Cocoa Powder by Lei QIAN, Haiyan YU, Xinman LOU, Huaixiang TIAN

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Simultaneous detection for adulterations of maltodextrin, sodium carbonate, and whey in raw milk using Raman spectroscopy and chemometrics by Huaixiang Tian, Shuang Chen, Dan Li, Xinman Lou, Chen Chen, Haiyan Yu

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Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry by Huaixiang Tian, Juanjuan Xiong, Shuang Chen, Haiyan Yu, Chen Chen, Juan Huang, Haibin Yuan, Xinman Lou

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Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation by Huaixiang Tian, Yan Jing, Haiyan Yu, Juan Huang, Haibin Yuan, Xinman Lou, Bei Wang, Zhiyuan Xu, Chen Chen

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Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage by Huaixiang Tian, Ling Zou, Li Li, Chen Chen, Haiyan Yu, Xinxin Ma, Juan Huang, Xinman Lou, Haibin Yuan

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