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
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statisticsAnran Zheng, Min Fan, Chao-Kun Wei et al.|Current Research in Food Science|2024Cited by 56
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storageJun Liu, Qin Ma, Dunhua Liu et al.|Food Chemistry X|2022Cited by 45
Shared micromobility as a first- and last-mile transit solution? Spatiotemporal insights from a novel datasetZehui Yin, Xiang Yan, Greg Rybarczyk et al.|Journal of Transport Geography|2023Cited by 41
Glutathione metabolism-mediated ferroptosis reduces water-holding capacity in beef during cold storageJun Liu, Qin Ma, Ziying Hu et al.|Food Chemistry|2022Cited by 40