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, Haiyan Yu et al.|Trends in Food Science & Technology|2023Cited by 88
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
Corrigendum to “Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu” [Food Microbiol. 86 (2020) 103326]Chen Chen, Haiyan Yu, Lianzhong Ai et al.|Food Microbiology|2022Cited by 3