Role of a noval amadori rearrangement product: N- (1-deoxy-D-fructos-1-yl) -γ-aminobutyric acid in changing the taste of Huangjiu - Gang Han; Zhilei Zhou; Rui Chang; Qingxi Ren; Zhongwei Ji; Xibiao Xu; Yuezheng Xu; Jian Mao (Food Bioscience, 2025)

Effects of dry-salting and brine-pickling on physicochemical properties and flavor of spaghetti squash shreds - Yi Luo; Rui Wang; Hui Han; Shuo Wang; Jianxiang Ma; Chunlong Yuan; Yamei Ren (Food Bioscience, 2023)