Correlation Analysis between Microbial Diversity and Flavor Compounds in Sichuan Fermented Sausage by Maojia LAI, Yan MOU, Yuwen YI, Wenjiao FAN, Xing QIAO

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Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue by Jia Chen, Xuemei Cai, Junliang Liu, Can Yuan, Yuwen Yi, Mingfeng Qiao

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Effect of Konjac Powder on the Quality of Deep-fried Battered Yam Strips by Yi ZHANG, Shuangli XIONG, Feng LI, Xiaoping FENG, Yuwen YI, Yiqin PENG

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Application of Electronic Nose, Electronic Tongue Intelligent Detection Combined with SPME-GC-MS in the Identification of Flavor Characteristics of Yushu Yak by Yujing CAI, Zhenyu ZHANG, Cailing WANG, Dongmei LIU, Ting BAI, Yuwen YI, Hao ZHANG

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Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongu... by Xuemei Cai, Kaixian Zhu, Wanli Li, Yiqin Peng, Yuwen Yi, Mingfeng Qiao, Yu Fu

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Analysis of the Difference of Volatile Substances in Sprouted Garlic Based on Electronic Nose and GC-MS by Ying HAN, Yuwen YI, Lian HE, Jing DENG, Jinxiang HU, Huachang WU, Lifang SHI, Huizhen YANG

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Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper by Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, Huachang Wu

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Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods by Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU

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Exploring the Profile Contributions in <i>Meyerozyma guilliermondii</i> YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose by Yiling Xiong, Ju Guan, Baozhu Wu, Tianyang Wang, Yuwen Yi, Wanting Tang, Kaixian Zhu, Jing Deng, Huachang Wu

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Effects of Dry Aging Times on the Quality of Yak Meat by Changfu LI, Jing DENG, Tianyang WANG, Sijie WANG, Yiling XIONG, Yang LIU, Yuwen YI, Kaixian ZHU, Huachang WU

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Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry by Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu, Ju Guan

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Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS by Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU

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Identification of Malus toringoides (Rehd.) Hughes Teas with Different Processes Based on E-nose and GC-MS by Yuwen YI, Lian HE, Jing DENG, Jinxiang HU, Yiqin PENG, Mingfeng QIAO, Xuemei CAI, Kaixian ZHU, Huachang WU, Min LEI

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Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology by Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG

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Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment by Yilai Wan, Yilai Wan, Chengjian Xu, Zhongyan Zhu, Wenyu Liu, Wenyu Liu, Changqing Wei, Changqing Wei, Yuwen Yi, Zhanxia Liu, Ting Wang, Nan Zhu, Hang Xiao

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