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
Recent developments in cellulose-based Emulsion systems for food applications: A reviewHaibin Yuan, Huaixiang Tian, Chen Chen et al.|Food Hydrocolloids|2025Cited by 27
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
Novel cinnamon essential oil-bacterial cellulose microcapsules for enhanced preservation of prefabricated meatHaibin Yuan, Huaixiang Tian, Wei Li et al.|International Journal of Biological Macromolecules|2024Cited by 15