Correlation Analysis between Microbial Diversity and Flavor Compounds in Sichuan Fermented Sausage by Maojia LAI, Yan MOU, Yuwen YI, Wenjiao FAN, Xing QIAO

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Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology by Hao ZHANG, Tianlong GAO, Yuwen YI, Xuemei CAI, Jing DENG, Yingming TANG, Siyuan GU, Mingfeng QIAO

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Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry by Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu, Ju Guan

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Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology by Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG

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Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) by Lian He, Yuwen Yi, Hongfeng Jia, Chengjian Xu, Mingfeng Qiao, Xuemei Cai, Sze Ying Leong, Nallammai Singaram, Sook Wah Chan, Hua Peng

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Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment by Yilai Wan, Yilai Wan, Chengjian Xu, Zhongyan Zhu, Wenyu Liu, Wenyu Liu, Changqing Wei, Changqing Wei, Yuwen Yi, Zhanxia Liu, Ting Wang, Nan Zhu, Hang Xiao

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