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, A.F. An et al.|Journal of Dairy Science|2025Cited by 1
Elevated storage temperature induces bitterness: decoding the formation and taste mechanisms of bitter peptides in UHT milkYanmei Xi, Nasi Ai, Weizhe Wang et al.|Food Chemistry|2025Cited by 1
Decode the specific flavor and spectral fingerprint of the proteolytic products of milk-derived defatted high proteinYanmei Xi, Nasi Ai, Weizhe Wang et al.|Food Research International|2025Cited by 0
Machine learning-driven flavoromics: Decoding stage-specific volatile compound dynamics and sensory deterioration in stored infant formulaJianfeng Wang, Nasi Ai, Mengyuan Yang et al.|Food Chemistry|2026Cited by 0