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3 results for Fan Yang.

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Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics
by Nian Cao, Yubo Yang, Li Wang and Fan Yang
Journal of Food and Nutrition Research. 2024, 12(10), 461-470. DOI: 10.12691/jfnr-12-10-8
Pub. Date: October 30, 2024Views: 3598Downloads: 4151
Sauce-flavor Baijiu lingering cup aroma gas chromatography–olfactometry-mass spectrometry (GC–O-MS) odor activity value (OAV) variable importance in projection (VIP) aroma recombination
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Effect of n-Hexane Extract of Camellia Oleifera Fruit Hull on Inflammatory Responses in LPS-Induced RAW264.7 Cells
by Chuanqi Xie, Shufen Wang, Xinying Lin, Fan Yang, Juwu Hu, Jing Wu, Wei Xiong and Lei Wu
Journal of Food and Nutrition Research. 2023, 11(4), 301-309. DOI: 10.12691/jfnr-11-4-4
Pub. Date: April 05, 2023Views: 4473Downloads: 5004
C. oleifera fruit hull n-hexane extract inflammatory responses MAPKs NF-κB
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Characterization of Odor-active Compounds in Moutai-flavor Daqu Using Aroma Extract Dilution Analysis
by Yongsu Li, Derang Ni, Lizhang Yang, Sheng Wang, Fan Yang and Li Wang
Journal of Food and Nutrition Research. 2022, 10(11), 793-800. DOI: 10.12691/jfnr-10-11-6
Pub. Date: November 11, 2022Views: 4585Downloads: 5040
sensory evaluation Lichrolut-EN SPE aroma extract dilution analysis (AEDA) Daqu odor-active compounds
Abstract Full Text PDF (426 KB) Full Text HTML Full Text ePUB (430 KB)
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