Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stagesLang Zhang, Baohua Kong, Xiufang Xia et al.|Food Control|2022Cited by 45
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A reviewYingying Hu, Baohua Kong, Iftikhar Hussain Badar et al.|Critical Reviews in Food Science and Nutrition|2022Cited by 41
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a reviewYingying Hu, Baocai Xu, Iftikhar Hussain Badar et al.|Critical Reviews in Food Science and Nutrition|2024Cited by 26
Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oilTengfei Xia, Daojun Zheng, Lang Zhang et al.|Food Chemistry X|2024Cited by 6