Draft genome of the kiwifruit Actinidia chinensisShengxiong Huang, Yongsheng Liu, Jinde Yu et al.|Nature Communications|2013Cited by 528
Hydrogen sulfide acts as a regulator of flower senescence in plantsHua Zhang, Shaotong Jiang, Shu-Li Hu et al.|Postharvest Biology and Technology|2011Cited by 233
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compoundsMeng-Song Wang, Zhao‐Jun Wei, Min Fan et al.|Food Chemistry|2023Cited by 63
Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory scienceZhi‐Jing Ni, Zhao‐Jun Wei, Chao-Kun Wei et al.|Food Chemistry X|2022Cited by 36
GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamateAnran Zheng, Zhao‐Jun Wei, Chao-Kun Wei et al.|Current Research in Food Science|2023Cited by 35