Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juiceChen Chen, Huaixiang Tian, Yanqing Lu et al.|Food Bioscience|2018Cited by 235
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
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, Juanjuan Xiong et al.|Food Chemistry|2024Cited by 40
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysisHaiyan Yu, Huaixiang Tian, Ziqing Li et al.|Food Research International|2024Cited by 19
Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheeseChen Chen, Haibin Yuan, Qi-Qi Zhou et al.|LWT|2024Cited by 15