Zheng F - Search Results

1

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.

Li H, Qin D, Wu Z, Sun B, Sun X, Huang M, Sun J, Zheng F. Li H, et al. Among authors: zheng f. Food Chem. 2019 Jun 30;284:100-107. doi: 10.1016/j.foodchem.2019.01.102. Epub 2019 Jan 23. Food Chem. 2019. PMID: 30744833

2

[Technology of extraction of essential oil from leaves of Vitex negundo L. var. heterophylla (Franch.) Rehd. by supercritical CO2 apparatus].

Xie J, Sun B, Zheng F, Yu M. Xie J, et al. Among authors: zheng f. Zhong Yao Cai. 2005 Dec;28(12):1100-3. Zhong Yao Cai. 2005. PMID: 16568668 Chinese.

3

Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS.

Li N, Sun BG, Zheng FP, Chen HT, Liu SY, Gu C, Song ZY. Li N, et al. Nat Prod Res. 2012;26(8):778-84. doi: 10.1080/14786419.2011.561492. Epub 2011 Oct 24. Nat Prod Res. 2012. PMID: 22017678

4

The Occurrence of Propyl Lactate in Chinese Baijius (Chinese Liquors) Detected by Direct Injection Coupled with Gas Chromatography-Mass Spectrometry.

Wu J, Zheng Y, Sun B, Sun X, Sun J, Zheng F, Huang M. Wu J, et al. Among authors: zheng f, zheng y. Molecules. 2015 Oct 19;20(10):19002-13. doi: 10.3390/molecules201019002. Molecules. 2015. PMID: 26492228 Free PMC article.

5

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.

Zheng Y, Sun B, Zhao M, Zheng F, Huang M, Sun J, Sun X, Li H. Zheng Y, et al. Among authors: zheng f. J Agric Food Chem. 2016 Jul 6;64(26):5367-74. doi: 10.1021/acs.jafc.6b01390. Epub 2016 Jun 24. J Agric Food Chem. 2016. PMID: 27263543

6

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components.

Zhang XM, Ai NS, Wang J, Tong LJ, Zheng FP, Sun BG. Zhang XM, et al. Among authors: zheng fp. J Dairy Sci. 2016 Nov;99(11):8665-8679. doi: 10.3168/jds.2015-10773. Epub 2016 Aug 17. J Dairy Sci. 2016. PMID: 27544861 Free article. Clinical Trial.

7

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.

Zhao D, Shi D, Sun J, Li A, Sun B, Zhao M, Chen F, Sun X, Li H, Huang M, Zheng F. Zhao D, et al. Among authors: zheng f. Food Res Int. 2018 Mar;105:616-627. doi: 10.1016/j.foodres.2017.11.074. Epub 2017 Nov 28. Food Res Int. 2018. PMID: 29433255

8

Interactions between p-Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu.

Huang M, Huo J, Wu J, Zhao M, Zheng F, Sun J, Sun X, Li H. Huang M, et al. Among authors: zheng f. Langmuir. 2018 Oct 23;34(42):12549-12559. doi: 10.1021/acs.langmuir.8b02662. Epub 2018 Oct 12. Langmuir. 2018. PMID: 30266069

9

Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu.

Dong W, Shi K, Liu M, Shen C, Li A, Sun X, Zhao M, Sun J, Li H, Zheng F, Huang M. Dong W, et al. Among authors: zheng f. J Agric Food Chem. 2018 Dec 5;66(48):12765-12772. doi: 10.1021/acs.jafc.8b04734. Epub 2018 Nov 9. J Agric Food Chem. 2018. PMID: 30392373

10

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu.

Dong W, Guo R, Sun X, Li H, Zhao M, Zheng F, Sun J, Huang M, Wu J. Dong W, et al. Among authors: zheng f. Food Chem. 2019 Jun 15;283:508-516. doi: 10.1016/j.foodchem.2019.01.069. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30722905

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