Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking by Qiao Kang, Jinyuan Sun, Bowen Wang, Baoguo Sun

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Analyzing the Effect of Dried Shrimp on the Flavor of Sheep Bone Soup Through Sensory Evaluation Combined with Untargeted Approaches by Qiuyu Zhu, Lili Zhang, Xingming Sun, Baoguo Sun, Yuyu Zhang

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Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods by Ping Zhan, Honglei Tian, Baoguo Sun, Yuyu Zhang, Haitao Chen

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Metal–Organic Framework (MOF)-Embedded Magnetic Polysaccharide Hydrogel Beads as Efficient Adsorbents for Malachite Green Removal by Lei Cheng, Yunzhu Lu, Peiyi Li, Baoguo Sun, Lidong Wu

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Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma <i>Baijiu</i> by Liqiang Zhang, Yue Qiu, Yongqing Zhang, Yintao Jia, Baoguo Sun, Wei Dong

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Analysis of Protein Degradation and Umami Peptide Release Patterns in Stewed Chicken Based on Proteomics Combined with Peptidomics Approach by Lei Cai, Qiuyu Zhu, Lili Zhang, Ruiyi Zheng, Baoguo Sun, Yuyu Zhang

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An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol by Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai

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Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques by Dandan Pu, Zikang Xu, Baoguo Sun, Yanbo Wang, Jialiang Xu, Yuyu Zhang

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Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: a review by Jinchen Li, Mengmeng Yuan, Nan Meng, Hehe Li, Jinyuan Sun, Baoguo Sun

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Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk by Xuelu Chi, Qingyu Yang, Yufang Su, Yanmei Xi, Weizhe Wang, Baoguo Sun, Nasi Ai

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Thoughts on the Industrialization of Alternative Protein Foods by Haijuan Hu, Shouwei Wang, Yuxuan Li, Jinyuan Sun, Shilei Li, Yingying Li, Baoguo Sun

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Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions by Yue Qiu, Qi Deng, Yongqing Zhang, Baoguo Sun, Wenxian Li, Wei Dong, Xiaotao Sun

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Exploring the Combination Effect of Cellulase Hydrolysis and Lactobacillus plantarum P‐8 Fermentation on the Textural Properties of Whole Brown Rice by Shiyi Lu, Kaige Li, Qi Su, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun

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Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science by Tianyu Dong, Shuwei Wang, Nan Qi, Jie Sun, Haitao Chen, Shuqi Wang, Baoguo Sun

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Decoding the Molecular Mechanisms of Menthol Isomer Perception Based on Computational Simulations by Mengxue Wang, Fengge Wen, Lili Zhang, Baoguo Sun, Jianping Xie, Shihao Sun, Yuyu Zhang

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Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactomet... by Dan Qin, Jiawen Duan, Hehe Li, Fuping Zheng, Huan Cheng, Xingqian Ye, Baoguo Sun

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Perspectives on diacylglycerol-induced improvement of insulin sensitivity in type 2 diabetes by Daoming Li, Yang Zhu, Yonghua Wang, Qiong Zou, Jinzhu Duan, Dongxiao Sun-Waterhouse, Baoguo Sun

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Preparation, characterization, and adsorption capacity of pyrophosphoric acid sustainable activated carbon from baijiu spent grains for risk factor mitigation by Ziyang Wu, Silei Lv, Peng Xiao, Huan Cheng, Hehe Li, Jinyuan Sun, Xingqian Ye, Baoguo Sun

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Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques by Dandan Pu, Yimeng Shan, Wen Duan, Yan Huang, Li Liang, Yi Yan, Yuyu Zhang, Baoguo Sun, Guanghui Hu

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Synergistic effects of mannoprotein and ultrasound on the interfacial properties, flavor, and structure of yeast protein by Jin Luo, Li Liang, Yongzhao Bi, Xialei Liu, Kaina Qiao, Zunying Liu, Xiangzhao Mao, Baoguo Sun, Yuyu Zhang

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