Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulationHuaixiang Tian, Xinman Lou, Haiyan Yu et al.|Trends in Food Science & Technology|2023Cited by 88
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, Chen Chen et al.|Food Chemistry|2024Cited by 40
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, Juanjuan Xiong et al.|SSRN Electronic Journal|2025Cited by 0
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, Jiashu Sun et al.|SSRN Electronic Journal|2025Cited by 0