Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods by Yige Shi, Dandan Pu, Xuewei Zhou, Yuyu Zhang

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Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks by Biwen Pu, Ruixin Meng, Yige Shi, Dandan Pu

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Characterization of the Differential Aroma Compounds among 10 Different Kinds of Premium Soy Sauce by Yige SHI, Dandan PU, Qianqian YONG, Shikuan HUANG, Hongwei CHEN, Yuyu ZHANG

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Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose by Jiahui Chen, Dandan Pu, Yige Shi, Baoguo Sun, Hui Guo, Ku Li, Yuyu Zhang

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Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis by Dandan Pu, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun, Yuyu Zhang

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Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography by Yimeng Shan, Dandan Pu, Boya Cao, Yige Shi, Pei Li, Jian Xiong, Ku Li, Baoguo Sun, Yuyu Zhang

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