27. [IF=9.8] Yue Wang et al."Unveiling sub-regional aroma differences in China's Ningxia region: Characterization of key aroma profiles and chemical foundations via sensomics and RATA."FOOD CHEMISTRY.2025 Dec;495:146557 26. [IF=4.6] Yanyun Wang et al."Flavoromics, sensory evaluation, metagenomics and untargeted metabolomics analysis of fermented tofu sheets from different regions of China."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Aug;:108209 25. [IF=8.2] Gaigai Niu et al."NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity."Food Chemistry-X.2025 Jul;29:102882 24. [IF=4.6] Yanyun Wang et al."Flavoromics, sensory evaluation, metagenomics and untargeted metabolomics analysis of fermented tofu sheets from different regions of China."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Aug;:108209 23. [IF=8.2] Gaigai Niu et al."NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity."Food Chemistry-X.2025 Jul;29:102882 22. [IF=8.2] Mingming Zhang et al."Effect of hydrogen carbonate in brewing water on the aroma of tea infusions."Food Chemistry-X.2025 Jul;:102758 21. [IF=4.6] Jiayi Liu et al."Effect of trehalose, precooking and reheating treatment on the textural and flavor qualities of frozen Chinese shrimp (Fenneropenaeus chinensis)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Sep;145:107804 20. [IF=8.5] Ying-Lin Zhu et al."Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)."FOOD CHEMISTRY.2024 Oct;:141794 19. [IF=4.9] Yang Zhang et al."Characterization and identification of chemical components in Si-Ni-San based on UPLC-Q-Orbitrap-MS, HS-SPME-GC–MS, and HS-GC-IMS techniques."MICROCHEMICAL JOURNAL.2025 Feb;209:112718 18. [IF=4] Min Gou et al."Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Nov;135:106694 17. [IF=7] Jie-Qiong Wang et al."Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114953 16. [IF=7] Jie-Qiong Wang et al."Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations."FOOD RESEARCH INTERNATIONAL.2024 Oct;193:114867 15. [IF=6] Meiqian Wang et al."Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;199:116120 14. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924 13. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209 12. [IF=6.1] Shengchao Lin et al."Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken."Food Chemistry-X".2024 Mar;21:101183 11. [IF=8.2] Gang You et al."Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129492 10. [IF=4.3] Baosong Wang et al."Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105612 9. [IF=8.8] Meiqin Li et al."Effects of brewing water on the volatile composition of tea infusions."FOOD CHEMISTRY.2023 Dec;429:136971 8. [IF=4.52] Min Gou et al."Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Mar;116:105072 7. [IF=11.504] Gang You et al."Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity."FOOD HYDROCOLLOIDS.2023 Mar;136:108282 6. [IF=6.443] Chao Xue et al."Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures."Food Chemistry-X.2022 Oct;15:100396 5. [IF=5.076] Jiahang Yu et al."A Colorimetric Ag+ Probe for Food Real-Time Visual Monitoring."Nanomaterials. 2022 Jan;12(9):1389 4. [IF=4.952] Liuyang Ren et al."Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination."Lwt Food Sci Technol. 2021 May;143:111182 3. [IF=7.514] Chao Xue et al."Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition."Food Chem. 2021 Nov;363:130304 2. [IF=7.514] Huimin Zhang et al."Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince."Food Chem. 2020 Jul;319:126232 1. Huimin Zhang, Dan Wu, Qilin Huang, Zhiyu Liu, Xiaogang Luo, Shanbai Xiong, Tao Yin, Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince, Food Chemistry, Volume 319, 2020, 126232, ISSN 0308-8146, https://doi.