Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometricsYanmei Xi, Nasi Ai, Yan Yang et al.|Food Research International|2024Cited by 24
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milkNasi Ai, Weizhe Wang, Yufang Su 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, Qingyu Yang et al.|Current Research in Food Science|2024Cited by 12
Deciphering lipase-catalyzed lipolysis in milk at low temperatures based on intelligent sensory, volatile compound, and lipid profilesWeizhe Wang, Nasi Ai, Yanmei Xi et al.|Food Research International|2025Cited by 3
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, Jianfeng Wang et al.|Journal of Dairy Science|2025Cited by 1