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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce Journal article LWT-FOOD SCIENCE AND TECHNOLOGY,2024, volume: 210 Authors: Favorite \| View/Download：4/0 \| Submit date：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation Journal article Journal of Agricultural and Food Chemistry,2024, volume: 72, issue: 1, pages: 657-669 Authors: Luo, Yue; Zhu, Siyue; Peng, Jie; Cui, Heping; Huang, Qingrong Favorite \| View/Download：8/0 \| Submit date：2024/03/12 Amadori rearrangement product amino acid flavor oligopeptides stability
	Key aspects of amadori rearrangement products as future food additives† Review 2021 Authors: Luo, Yue; Li, Shiming; Ho, Chi Tang Favorite \| View/Download：4/0 \| Submit date：2025/03/05 Amadori rearrangement products Flavor Flavor additives Taste enhancing
	Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd) Journal article Food Microbiology,2020, volume: 90 Authors: He, Wenmeng; Chung, Hau Yin Favorite \| View/Download：9/0 \| Submit date：2021/10/19 Core functional microbiotas Flavor compounds High-throughput sequencing (HTS) Partial least squares-discrimination analysis (PLS-DA) Plain sufu Variable importance for predictive components (VIP)
	Development of a lexicon for red sufu Journal article Journal of Sensory Studies,2018, volume: 33, issue: 6 Authors: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin Favorite \| View/Download：7/0 \| Submit date：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl
	Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China Journal article International Journal of Food Properties,2018, volume: 20, pages: S2887-S2898 Authors: Yu, Hansong; Liu, Ruixue; Hu, Yaohui; Xu, Baojun Adobe PDF(1440Kb) \| Favorite \| View/Download：17/3 \| Submit date：2021/04/23 Flavor Processing technologies Soybean cultivar Soymilk
	Identification of phenylethyl alcohol and other volatile flavor compounds from yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 Journal article Journal of Microbiology and Biotechnology,2003, volume: 13, issue: 5, pages: 800-808 Authors: Mo, Eun-Kyoung; Kang, Hyo-Jin; Lee, Chang-Tian; Xu, Baojun; Kim, Jae-Hoon Favorite \| View/Download：4/0 \| Submit date：2021/09/01 Flavor volatile compounds Galactomyces geotrichum SJM-59 IH-indole-3-ethanol Phenylethyl alcohol Pichia anomala SKM-T Pichia farinosa SKM-1