Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulationHuaixiang Tian, Xinman Lou, Juanjuan Xiong et al.|Trends in Food Science & Technology|2023Cited by 88
Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservationChen Chen, Haibin Yuan, Suyun Deng et al.|Food Hydrocolloids|2023Cited by 57
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysisHuaixiang Tian, Xinman Lou, Hou–Yong Yu et al.|Food Chemistry|2024Cited by 40
Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzaeHuaixiang Tian, Haibin Yuan, Yao Liu et al.|Food Bioscience|2022Cited by 5
Unraveling the volatile aroma compounds, nonvolatile aroma precursors and sensory attributes of hawthorn (Crataegus pinnatifida) wine under different high-pressure processing conditions and its potential aging mechanismXinman Lou, Huaixiang Tian, Shuying Liu et al.|SSRN Electronic Journal|2025Cited by 0