Sun B - Search Results

1

Comparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation.

Wang X, Cui W, Han S, Sun X, Dang G, Sun B, Meng N. Wang X, et al. Among authors: sun b, sun x. Food Chem. 2024 Dec 24;469:142647. doi: 10.1016/j.foodchem.2024.142647. Online ahead of print. Food Chem. 2024. PMID: 39732078

2

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques.

Yang W, Cadwallader KR, Liu Y, Huang M, Sun B. Yang W, et al. Among authors: sun b. Food Chem. 2019 Jun 1;282:153-163. doi: 10.1016/j.foodchem.2018.12.112. Epub 2019 Jan 3. Food Chem. 2019. PMID: 30711100

3

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: sun b, sun j, sun x. 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

4

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.

Yang YN, Zheng FP, Yu AN, Sun BG. Yang YN, et al. Food Chem. 2019 Jul 30;287:232-240. doi: 10.1016/j.foodchem.2019.02.080. Epub 2019 Feb 23. Food Chem. 2019. PMID: 30857694

5

Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread.

Pu D, Zhang H, Zhang Y, Sun B, Ren F, Chen H, Xie J. Pu D, et al. Among authors: sun b. Food Chem. 2019 Nov 15;298:125003. doi: 10.1016/j.foodchem.2019.125003. Epub 2019 Jun 12. Food Chem. 2019. PMID: 31260957

6

Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS).

Wang S, Chen H, Sun B. Wang S, et al. Among authors: sun b. Food Chem. 2020 Jun 15;315:126158. doi: 10.1016/j.foodchem.2019.126158. Epub 2020 Jan 7. Food Chem. 2020. PMID: 32014672 Review.

7

Novel fluorescent probe for the ratiometric detection of β-galactosidase and its application in fruit.

Li Y, Duan N, Wu X, Yang S, Tian H, Sun B. Li Y, et al. Among authors: sun b. Food Chem. 2020 Oct 30;328:127112. doi: 10.1016/j.foodchem.2020.127112. Epub 2020 May 22. Food Chem. 2020. PMID: 32470778

8

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning.

Sun J, Ma M, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Sun J, et al. Among authors: sun b. Food Chem. 2021 Feb 15;338:127838. doi: 10.1016/j.foodchem.2020.127838. Epub 2020 Aug 13. Food Chem. 2021. PMID: 32822905

9

Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu.

Xu Y, Wang X, Liu X, Li X, Zhang C, Li W, Sun X, Wang W, Sun B. Xu Y, et al. Among authors: sun b, sun x. Food Chem. 2021 Feb 15;338:128025. doi: 10.1016/j.foodchem.2020.128025. Epub 2020 Sep 8. Food Chem. 2021. PMID: 32927200

10

The recent advance of organic fluorescent probe rapid detection for common substances in beverages.

Duan N, Yang S, Tian H, Sun B. Duan N, et al. Among authors: sun b. Food Chem. 2021 Oct 1;358:129839. doi: 10.1016/j.foodchem.2021.129839. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33940297 Review.

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