Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milkNasi Ai, Xuelu Chi, Weizhe Wang et al.|Food Chemistry X|2024Cited by 13
Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milkXuelu Chi, Nasi Ai, Yanmei Xi et al.|Current Research in Food Science|2024Cited by 12
Consumer perception of milk with different fat content: Integrating check-all-that-apply, quantitative descriptive analysis, rate-all-that-apply, and facial emotion analysisXuelu Chi, Nasi Ai, Yanmei Xi et al.|Journal of Dairy Science|2025Cited by 1
Machine learning-driven flavoromics: Decoding stage-specific volatile compound dynamics and sensory deterioration in stored infant formulaJianfeng Wang, Nasi Ai, Yanmei Xi et al.|Food Chemistry|2026Cited by 0