Bao-guo Sun

Bao-guo Sun's AcademicInfluence.com Rankings

Bao-guo Sun

Chemistry

#3169

World Rank

#4162

Historical Rank

Chemical Engineering

#349

World Rank

#363

Historical Rank

chemistry Degrees

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Chemistry

Bao-guo Sun's Degrees

Bachelors Chemical Engineering University of Science and Technology of China
PhD Chemical Engineering University of Science and Technology of China

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Bao-guo Sun's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran (2008) (507)
Effect of Fermentation Processing on the Flavor of Baijiu. (2018) (316)
Physicochemical and release characterisation of garlic oil-β-cyclodextrin inclusion complexes (2011) (246)
Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS). (2020) (195)
Characterisation of inclusion complex of trans-ferulic acid and hydroxypropyl-β-cyclodextrin (2011) (171)
Whole cereal grains and potential health effects: Involvement of the gut microbiota. (2018) (118)
Antibacterial activity and mechanism of bifidocin A against Listeria monocytogenes (2017) (117)
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. (2016) (112)
Electrocatalytic Minisci Acylation Reaction of N-Heteroarenes Mediated by NH4I. (2017) (104)
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation. (2018) (104)
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. (2021) (101)
Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. (2008) (96)
Volatile flavor constituents in roasted pork of Mini-pig (2008) (91)
A comparison study on polysaccharides extracted from Laminaria japonica using different methods: structural characterization and bile acid-binding capacity. (2017) (89)
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science. (2019) (83)
Separation and identification of polyphenols in apple pomace by high-speed counter-current chromatography and high-performance liquid chromatography coupled with mass spectrometry. (2009) (81)
Purification and characterization of a cellulase-free, thermostable xylanase from Streptomyces rameus L2001 and its biobleaching effect on wheat straw pulp (2010) (79)
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review. (2020) (78)
Effect of ultrasound on the activity of alliinase from fresh garlic. (2011) (78)
Wheat bran xylooligosaccharides improve blood lipid metabolism and antioxidant status in rats fed a high-fat diet (2011) (77)
Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells. (2017) (77)
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments. (2018) (77)
Electrochemically Oxidative α-C-H Functionalization of Ketones: A Cascade Synthesis of α-Amino Ketones Mediated by NH4I. (2016) (76)
Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism (2020) (76)
Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability (2018) (76)
The brewing process and microbial diversity of strong flavour Chinese spirits: a review (2017) (75)
In vitro fermentation of xylooligosaccharides from wheat bran insoluble dietary fiber by Bifidobacteria (2010) (70)
Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. (2017) (68)
Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran. (2014) (67)
Protein glycation inhibitory activity of wheat bran feruloyl oligosaccharides (2009) (64)
Enzymatic preparation of wheat bran xylooligosaccharides and their stability during pasteurization and autoclave sterilization at low pH (2009) (64)
Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances. (2021) (64)
Electrochemically catalyzed amino-oxygenation of styrenes: n-Bu4NI induced C–N followed by a C–O bond formation cascade for the synthesis of indolines (2016) (64)
Electrochemically dehydrogenative C–H/P–H cross-coupling: effective synthesis of phosphonated quinoxalin-2(1H)-ones and xanthenes (2019) (63)
Rapidly Responsive and Highly Selective Fluorescent Probe for Bisulfite Detection in Food. (2017) (63)
Electrochemical Dehydrogenative Cross-Coupling of Quinoxalin-2(1H )-ones with Amines for the Synthesis of 3-Aminoquinoxalinones (2018) (62)
Health risk assessment of cadmium via dietary intake by adults in China. (2014) (60)
Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers. (2018) (57)
A novel coumarin-based fluorescent probe for sensitive detection of copper(II) in wine. (2019) (57)
Antibacterial mechanism of bifidocin A, a novel broad-spectrum bacteriocin produced by Bifidobacterium animalis BB04 (2016) (56)
Recent Advances in the Electrochemical α-C-H Bond Functionalization of Carbonyl Compounds (2018) (56)
Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry (2015) (55)
Highly selective and rapidly responsive fluorescent probe for hydrogen sulfide detection in wine. (2018) (54)
Comparison Study on Polysaccharide Fractions from Laminaria japonica: Structural Characterization and Bile Acid Binding Capacity. (2017) (53)
Wheat bran feruloyl oligosaccharides enhance the antioxidant activity of rat plasma (2010) (53)
Novel Heterostructure of a MXene@NiFe-LDH Nanohybrid with Superior Peroxidase-Like Activity for Sensitive Colorimetric Detection of Glutathione (2020) (52)
Aroma Constituents in Shanxi Aged Vinegar before and after Aging. (2016) (52)
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry. (2018) (52)
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu. (2020) (51)
Electrochemically initiated formation of sulfonyl radicals: synthesis of oxindoles via difunctionalization of acrylamides mediated by bromide ion (2016) (51)
Synthesis of Nitriles from Primary Amides or Aldoximes under Conditions of a Catalytic Swern Oxidation. (2018) (50)
Characterization of the key odorants contributing to retronasal olfaction during bread consumption. (2020) (49)
Protection of wheat bran feruloyl oligosaccharides against free radical-induced oxidative damage in normal human erythrocytes. (2009) (49)
Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling (2018) (49)
The research progress of organic fluorescent probe applied in food and drinking water detection (2021) (48)
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing. (2021) (48)
Redox Active Sodium Iodide/Recyclable Heterogeneous Solid Acid: An Efficient Dual Catalytic System for Electrochemically Oxidative α‐C−H Thiocyanation and Sulfenylation of Ketones (2018) (48)
Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars. (2017) (47)
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu (2018) (47)
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism. (2020) (46)
The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects (2017) (45)
A dual-site fluorescent probe for separate detection of hydrogen sulfide and bisulfite (2019) (45)
Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu (2017) (44)
Core-Shell Metal-Organic Frameworks/Molecularly Imprinted Nanoparticles as Absorbents for the Detection of Pyrraline in Milk and Milk Powder. (2017) (44)
Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS. (2019) (44)
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis. (2019) (44)
A novel reaction-based fluorescent probe for the detection of cysteine in milk and water samples. (2018) (44)
Purification and characteristics of bifidocin A, a novel bacteriocin produced by Bifidobacterium animals BB04 from centenarians' intestine (2015) (43)
Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat. (2019) (42)
Isolation and purification of nootkatone from the essential oil of fruits of Alpinia oxyphylla Miquel by high-speed counter-current chromatography. (2009) (42)
Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings (2012) (42)
Intermolecular Electrochemical C(sp3)‐H/N‐H Cross‐coupling of Xanthenes with N‐alkoxyamides: Radical Pathway Mediated by Ferrocene as a Redox Catalyst (2018) (42)
The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. (2017) (41)
Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice. (2020) (40)
A typical endo-xylanase from Streptomyces rameus L2001 and its unique characteristics in xylooligosaccharide production. (2012) (39)
Inhibitory effects of walnut (Juglans regia) peptides on neuroinflammation and oxidative stress in lipopolysaccharide-induced cognitive impairment mice. (2020) (39)
Inhibitory effect of wheat bran feruloyl oligosaccharides on oxidative DNA damage in human lymphocytes. (2008) (39)
Washing rice before cooking has no large effect on the texture of cooked rice. (2019) (39)
Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens. (2020) (39)
Physicochemical properties of polysaccharide fractions from Sargassum fusiforme and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats. (2019) (38)
Speciation of arsenic and selenium by capillary electrophoresis. (2004) (38)
Separation of organic and inorganic arsenic species by capillary electrophoresis using direct spectrophotometric detection (2002) (38)
Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation (2018) (38)
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments (2020) (37)
Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of Nε-Carboxymethyllysine in a Biscuit Model. (2018) (36)
In Vitro Digestion and Fermentation of Three Polysaccharide Fractions from Laminaria japonica and Their Impact on Lipid Metabolism-Associated Human Gut Microbiota. (2019) (36)
Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells. (2017) (35)
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil. (2020) (35)
A novel quantum dots-labeled on the surface of molecularly imprinted polymer for turn-off optosensing of dicyandiamide in dairy products. (2016) (34)
Whole Grain Consumption for the Prevention and Treatment of Breast Cancer (2019) (34)
Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread. (2019) (33)
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making. (2018) (33)
Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study. (2020) (32)
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis). (2020) (32)
In Vitro Metabolic Stability of a Casein-derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis. (2019) (32)
Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production (2020) (32)
Comparision of heteroaggregation, layer-by-layer and directly mixing techniques on the physical properties and in vitro digestion of emulsions (2019) (32)
The recent advance of organic fluorescent probe rapid detection for common substances in beverages. (2021) (32)
Highly Sensitive Ratiometric Fluorescent Paper Sensors for the Detection of Fluoride Ions (2019) (31)
A multiple-detection-point fluorescent probe for the rapid detection of mercury(II), hydrazine and hydrogen sulphide (2020) (31)
Structural characterization of polysaccharides from three seaweed species and their hypoglycemic and hypolipidemic activities in type 2 diabetic rats. (2019) (31)
Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening. (2019) (31)
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics (2021) (31)
A smartphone-integrated optosensing platform based on red-emission carbon dots for real-time detection of pyrethroids. (2021) (31)
Feruloylated oligosaccharides modulate the gut microbiota in vitro via the combined actions of oligosaccharides and ferulic acid (2019) (31)
Roles of aging in the production of light-flavored Daqu. (2019) (31)
Biodegradation of phthalate esters by Paracoccus kondratievae BJQ0001 isolated from Jiuqu (Baijiu fermentation starter) and identification of the ester bond hydrolysis enzyme. (2020) (30)
On-line separation and structural characterisation of feruloylated oligosaccharides from wheat bran using HPLC-ESI-MSn (2009) (30)
PREPARATIVE SEPARATION AND PURIFICATION OF ALKYLAMIDES FROM ZANTHOXYLUM BUNGEANUM MAXIM BY HIGH-SPEED COUNTER-CURRENT CHROMATOGRAPHY (2011) (30)
Joint direct injection and GC–MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor) (2017) (30)
Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value. (2017) (30)
Systematic Characterization of the Metabolism of Acetoin and Its Derivative Ligustrazine in Bacillus subtilis under Micro-Oxygen Conditions. (2018) (29)
Comparison of physicochemical properties and antidiabetic effects of polysaccharides extracted from three seaweed species. (2020) (29)
Trace determination of arsenic species by capillary electrophoresis with direct UV detection using sensitivity enhancement by counter‐ or co‐electroosmotic flow stacking and a high‐sensitivity cell (2003) (29)
A fluorescent nanoprobe for 4-ethylguaiacol based on the use of a molecularly imprinted polymer doped with a covalent organic framework grafted onto carbon nanodots (2019) (29)
Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte. (2019) (29)
Sensitive detection of pyrraline with a molecularly imprinted sensor based on metal-organic frameworks and quantum dots (2018) (29)
Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction. (2018) (29)
Evaluation of the Cellular and Animal Models for the Study of Antioxidant Activity: A Review. (2017) (29)
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. (2021) (28)
Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value. (2020) (28)
Properties of an alkaline-tolerant, thermostable xylanase from Streptomyces chartreusis L1105, suitable for xylooligosaccharide production. (2012) (27)
Effect of processing conditions on the morphology and oxidative stability of lipid microcapsules during complex coacervation (2019) (27)
Low Quantity but Critical Contribution to Flavor: Review of The Current Understanding of Volatile Sulfur-containing Compounds in Baijiu (2021) (27)
A dual-function fluorescent probe for discriminative detection of hydrogen sulfide and hydrazine (2019) (27)
Comparison of Aroma Profiles of Traditional and Modern Zhenjiang Aromatic Vinegars and Their Changes During the Vinegar Aging by SPME-GC-MS and GC-O (2018) (26)
Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose (2015) (26)
Insight into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong and Soy Sauce Aroma Types Baijiu. (2020) (26)
Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value. (2018) (26)
High-Performance Multiporous Imprinted Microspheres based on N-doped Carbon Dots Exfoliated from Covalent Organic Framework for Flonicamid Optosensing. (2020) (26)
Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets (2018) (25)
Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil. (2019) (25)
Enhancing Indigo Production by Over-Expression of the Styrene Monooxygenase in Pseudomonas putida (2016) (24)
A rapid and visible colorimetric fluorescent probe for benzenethiol flavor detection. (2019) (24)
A Novel Fluorescent Probe for Detecting Hydrogen Sulfide in Wine (2018) (24)
Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments (2019) (24)
Evaluation of non-volatile taste components in commercial soy sauces (2018) (24)
Development and applications of molecularly imprinted polymers based on hydrophobic CdSe/ZnS quantum dots for optosensing of N(ε)-carboxymethyllysine in foods. (2016) (24)
Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating the Nrf2/Keap1-p38/PI3K-MafK signaling pathway. (2021) (24)
Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets. (2018) (24)
Engineering a xylanase from Streptomyce rochei L10904 by mutation to improve its catalytic characteristics. (2017) (24)
Molecular docking studies and in vitro degradation of four aflatoxins (AFB1 , AFB2 , AFG1 , and AFG2 ) by a recombinant laccase from Saccharomyces cerevisiae. (2020) (24)
Overexpression of global regulator LaeA increases secondary metabolite production in Monascus purpureus (2020) (23)
Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein. (2019) (23)
Relations between chain-length distribution, molecular size, and amylose content of rice starches. (2018) (23)
Improving special hydrolysis characterization into Talaromyces thermophilus F1208 xylanase by engineering of N-terminal extension and site-directed mutagenesis in C-terminal. (2017) (23)
Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O (2020) (22)
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects (2021) (22)
Preparation and some properties of cholesterol oxidase from Rhodococcus sp. R14-2 (2008) (22)
Identification, Quantification, and Anti-inflammatory Activity of 5- n-Alkylresorcinols from 21 Different Wheat Varieties. (2018) (22)
Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation (2018) (22)
Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein (2017) (22)
Grafting of quantum dots on covalent organic frameworks via a reverse microemulsion for highly selective and sensitive protein optosensing (2018) (22)
Single, dual and multi-emission carbon dots based optosensing for food safety (2021) (22)
Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques. (2019) (22)
A Reaction-Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine. (2018) (22)
Selective electrochemical C-O bond cleavage of β-O-4 lignin model compounds mediated by iodide ion (2017) (21)
Isolation and Identification of High-Yield Ethyl Acetate-Producing Yeast from Gujinggong Daqu and Its Fermentation Characteristics (2018) (21)
Triple-dimensional spectroscopy combined with chemometrics for the discrimination of pesticide residues based on ionic liquid-stabilized Mn-ZnS quantum dots and covalent organic frameworks. (2020) (21)
Ionic liquid-sensitized molecularly imprinted polymers based on heteroatom co-doped quantum dots functionalized graphene for sensitive detection of λ-cyhalothrin. (2020) (21)
Transformation of China's food safety standard setting system – Review of 50 years of change, opportunities and challenges ahead (2018) (21)
Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism (2020) (21)
Biochemical characteristics of the mutant xylanase T-XynC(122)C(166) and production of xylooligosaccharides from corncobs (2019) (21)
Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation (2021) (20)
Intracellular antioxidant activities of selected cereal phenolic extracts and mechanisms underlying the protective effects of adlay phenolic extracts on H2O2-induced oxidative stress in human erythrocytes (2017) (20)
Improvement of the catalytic characteristics of a salt-tolerant GH10 xylanase from Streptomyce rochei L10904. (2018) (20)
Speciation of Tin, Lead, Mercury, Arsenic and Selenium Compounds by Capillary Electrophoresis (2001) (20)
Chiral Recognition for Chromatography and Membrane-Based Separations: Recent Developments and Future Prospects (2021) (20)
Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction. (2018) (20)
An efficient phthalate ester-degrading Bacillus subtilis: Degradation kinetics, metabolic pathway, and catalytic mechanism of the key enzyme. (2021) (20)
High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice (2020) (20)
Wheat bran feruloyl oligosaccharides protect against AAPH-induced oxidative injury via p38MAPK/PI3K-Nrf2/Keap1-MafK pathway (2017) (20)
Application of an optosensing chip based on molecularly imprinted polymer coated quantum dots for the highly selective and sensitive determination of sesamol in sesame oils. (2015) (20)
Wheat bran feruloyl oligosaccharides ameliorate AAPH-induced oxidative stress in HepG2 cells via Nrf2 signalling (2016) (20)
Wheat bran feruloyl oligosaccharides modulate the phase II detoxifying/antioxidant enzymes via Nrf2 signaling. (2015) (19)
Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose (2016) (19)
A smartphone-based ratiometric fluorescent sensing system for on-site detection of pyrethroids by using blue-green dual-emission carbon dots. (2022) (19)
Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science. (2021) (19)
Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O (2015) (19)
Identification and safety evaluation of a product from the biodegradation of ochratoxin A by an Aspergillus strain. (2017) (19)
Identifying mechanisms underlying the amelioration effect of Chrysanthemum morifolium Ramat. 'Boju' extract on hyperuricemia using biochemical characterization and UPLC-ESI-QTOF/MS-based metabolomics. (2019) (19)
In vitro evaluation of the bioaccessibility of phenolic acids in different whole wheats as potential prebiotics (2019) (19)
The memory improving effects of round scad (Decapterus maruadsi) hydrolysates on sleep deprivation-induced memory deficits in rats via antioxidant and neurotrophic pathways. (2019) (19)
Application of Quantum Dot-Molecularly Imprinted Polymer Core-Shell Particles Sensitized with Graphene for Optosensing of N(ε)-Carboxymethyllysine in Dairy Products. (2016) (18)
A Fluorescent Probe for Sensitive Detection of Hydrazine and Its Application in Red Wine and Water. (2018) (18)
Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells (2018) (18)
Glutamic acid promotes monacolin K production and monacolin K biosynthetic gene cluster expression in Monascus (2017) (18)
Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content (2019) (17)
Evaluation and exploration of potentially bioactive peptides in casein hydrolysates against liver oxidative damage in STZ/HFD induced diabetic rats. (2020) (17)
Overexpression of Monacolin K Biosynthesis Genes in the Monascus purpureus Azaphilone Polyketide Pathway. (2019) (17)
Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells. (2020) (17)
Polysaccharide dual coating of yeast capsules for stabilization of anthocyanins. (2021) (17)
Insights into maize starch degradation by sulfuric acid from molecular structure changes. (2020) (17)
Significant enhancement of methionol production by co-expression of the aminotransferase gene ARO8 and the decarboxylase gene ARO10 in Saccharomyces cerevisiae. (2015) (17)
Dual-Function Fluorescent Probe for Detection of Hydrogen Sulfide and Water Content in Dimethyl Sulfoxide (2019) (17)
The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels. (2019) (17)
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments (2019) (17)
Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken (2020) (16)
Constituents of top fragrance from fresh flowers ofRobinia Pseudoacacia L. occurring in China (2006) (16)
Isolation and characterization of a high ethyl acetate-producing yeast from Laobaigan Daqu and its fermentation conditions for producing high-quality Baijiu (2018) (16)
Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds Between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science. (2020) (16)
Preparative Separation and Purification of β-Caryophyllene from Leaf Oil of Vitex negundo L. var. heterophylla (Franch.) Rehd. by High Speed Countercurrent Chromatography (2008) (16)
Scavenging Activity of Enzymatic Hydrolysates from Wheat Bran (2009) (16)
Preparation and aroma analysis of Chinese traditional fermented flour paste (2014) (16)
Amylopectin is the anti-fatigue ingredient in glutinous rice. (2014) (16)
Mitigation mechanisms of Hizikia fusifarme polysaccharide consumption on type 2 diabetes in rats. (2020) (16)
Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching. (2019) (16)
A Highly Selective and Colorimetric Fluorescent Probe for Hydrazine Detection in Water Samples. (2018) (16)
One-pot synthesis of (−)-Ambrox (2016) (16)
Antidiabetic effects and underlying mechanisms of anti-digestive dietary polysaccharides from Sargassum fusiforme in rats. (2020) (15)
A Highly Efficient Method for the Bromination of Alkenes, Alkynes and Ketones Using Dimethyl Sulfoxide and Oxalyl Bromide (2018) (15)
Matrix Effects in Detection of Phthalate Esters from Wheat by a Modified QuEChERS Method with GC/MS (2017) (15)
De Novo RNA Sequencing and Transcriptome Analysis of Monascus purpureus and Analysis of Key Genes Involved in Monacolin K Biosynthesis (2017) (15)
A Novel Method for the Chlorolactonization of Alkenoic Acids Using Diphenyl Sulfoxide/Oxalyl Chloride (2018) (15)
Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism (2022) (15)
Optimization of fermentation conditions for the production of recombinant feruloyl esterase from Burkholderia pyrrocinia B1213 (2020) (15)
Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. (2018) (15)
Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects (2021) (15)
A Facile Method for the Sulfenyllactonization of Alkenoic Acids Using Dimethyl Sulfoxide Activated by Oxalyl Chloride (2016) (14)
Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food (2019) (14)
Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning. (2020) (14)
Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods (2017) (14)
Food Safety Chemistry: Toxicant Occurrence, Analysis And Mitigation (2016) (14)
Efficient and robust dual modes of fluorescence sensing and smartphone readout for the detection of pyrethroids using artificial receptors bound inside a covalent organic framework. (2021) (14)
Production and improved bleaching abilities of a thermostable xylanase from a newly isolated Streptomyces chartreusis strain (2011) (14)
Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute (2021) (14)
Wheat alkylresorcinols protect human retinal pigment epithelial cells against H2O2-induced oxidative damage through Akt-dependent Nrf2/HO-1 signaling. (2019) (14)
Consumption of avenanthramides extracted from oats reduces weight gain, oxidative stress, inflammation and regulates intestinal microflora in high fat diet-induced mice (2020) (14)
Rice bran proteins and their hydrolysates modulate cholesterol metabolism in mice on hypercholesterolemic diets. (2016) (13)
Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets. (2017) (13)
A combinational optimization method for efficient synthesis of tetramethylpyrazine by the recombinant Escherichia coli (2018) (13)
Neuroprotection of round scad (Decapterus maruadsi) hydrolysate in glutamate-damaged PC12 cells: Possible involved signaling pathways and potential bioactive peptides (2020) (13)
Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies. (2021) (13)
Temperature-Responsive Covalent Organic Framework-Encapsulated Carbon Dot-Based Sensing Platform for Pyrethroid Detection via Fluorescence Response and Smartphone Readout. (2022) (13)
A dual-mode fluorescent probe for the separate detection of mercury(II) and hydrogen sulfide (2020) (13)
Whole Tibetan Hull-Less Barley Exhibit Stronger Effect on Promoting Growth of Genus Bifidobacterium than Refined Barley In Vitro. (2018) (13)
Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet? (2021) (13)
STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast. (2017) (13)
The classical and potential novel healthy functions of rice bran protein and its hydrolysates (2021) (13)
Resolution of racemic γ-lactone flavors on Chiralpak AD by packed column supercritical fluid chromatography. (2011) (12)
In vitro fermentabilities of whole wheat as compared with refined wheat in different cultivars (2019) (12)
Stop-flow reversed phase liquid chromatography × size-exclusion chromatography for separation of peptides. (2018) (12)
Multiple sugars promote microbial interactions in Chinese baijiu fermentation (2020) (12)
Improving Hydrolysis Characteristics of Xylanases by Site-Directed Mutagenesis in Binding-Site Subsites from Streptomyces L10608 (2018) (12)
Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat (2018) (12)
Novel fluorescent probe for the ratiometric detection of β-galactosidase and its application in fruit. (2020) (12)
Analytical method development for directed enzyme evolution research: a high throughput high-performance liquid chromatography method for analysis of ribose and ribitol and a capillary electrophoresis method for the separation of ribose enantiomers. (2013) (12)
The Occurrence of Propyl Lactate in Chinese Baijius (Chinese Liquors) Detected by Direct Injection Coupled with Gas Chromatography-Mass Spectrometry (2015) (11)
Multi-element analysis of Baijiu (Chinese liquors) by ICP-MS and their classification according to geographical origin (2018) (11)
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu (2022) (11)
Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid. (2021) (11)
Prospective: Evolution of Chinese Medicine to Treat COVID-19 Patients in China (2021) (11)
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu. (2021) (11)
Preparation of natural isovaleraldehyde by the Maillard reaction (2007) (11)
Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor (2021) (11)
Additional band broadening of peptides in the first size-exclusion chromatographic dimension of an automated stop-flow two-dimensional high performance liquid chromatography. (2017) (11)
Identification of volatile flavor compounds in Chinese Sinkiang camel-naizi using different solid phase microextraction fibers (2010) (10)
Dimethyl sulfoxide/oxalyl chloride: A useful reagent for sulfenyletherification (2018) (10)
Maillard Mimetic Food-grade Synthesis of N-(β-D-Deoxyfructos-1-yl)-L-glutamic acid and N-(β-D-Deoxyfructos-1-yl)- β-alanyl-L-histidine by a Combination of Lyophilization and Thermal Treatment. (2020) (10)
Whole barley prevents obesity and dyslipidemia without the involvement of the gut microbiota in germ free C57BL/6J obese mice. (2019) (10)
Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces (2017) (10)
Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges (2021) (10)
Insights into maize starch degradation by high pressure homogenization treatment from molecular structure aspect. (2020) (10)
Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus. (2021) (10)
Untargeted Metabolite Profiling of Adipose Tissue in Hyperlipidemia Rats Exposed to Hawthorn Ethanol Extracts. (2019) (9)
Ultrahigh sensitivity nitrogen-doping carbon nanotubes-based metamaterial-free flexible terahertz sensing platform for insecticides detection. (2022) (9)
Determination of the aroma changes of Zhengrong vinegar during different processing steps by SPME–GC–MS and GC-O (2019) (9)
Liensinine Inhibits Beige Adipocytes Recovering to white Adipocytes through Blocking Mitophagy Flux In Vitro and In Vivo (2019) (9)
Selective catalytic dehydration of furfuryl alcohol to 2, 2′-difurfuryl ether using a polyoxometalate catalyst (2017) (9)
A Visible Colorimetric Fluorescent Probe for Hydrogen Sulfide Detection in Wine (2019) (9)
Effect of carrier agents on the physical properties and morphology of spray-dried Monascus pigment powder (2018) (9)
Impact of the disulfide bond on hydrolytic characteristics of a xylanase from Talaromyces thermophiles F1208. (2020) (9)
The effect of unadsorbed proteins on the physiochemical properties of the heteroaggregates of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets. (2018) (9)
Graphene oxide-sensitized molecularly imprinted opto-polymers for charge-transfer fluorescent sensing of cyanoguanidine. (2017) (9)
Determination of trace nitrites and nitrates in human urine and plasma by field-amplified sample stacking open-tubular capillary electrochromatography in a nano-latex coated capillary (2015) (9)
Preparation and characteristic odour of optically active 3-hydroxy-2-octanone: Optically active flavour compound (2012) (9)
Validation of a QuEChERS-Based Gas Chromatography-Mass Spectrometry (GC-MS) Method for Analysis of Phthalate Esters in Grain Sorghum. (2018) (9)
Low-frequency and low-intensity ultrasound accelerates alliinase-catalysed synthesis of allicin in freshly crushed garlic. (2011) (9)
Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production conditions (2020) (9)
Carbon Dot‐Based Biosensors (2021) (9)
Functionalization of N-arylglycine esters: electrocatalytic access to C–C bonds mediated by n-Bu4NI (2018) (9)
Electrochemical Synthesis of Allylamines via a Radical Trapping Sequence (2019) (9)
Effect of disulfide bridge on hydrolytic characteristics of xylanase from Penicillium janthinellum. (2018) (9)
N-doped carbon dots derived from covalent organic frameworks embedded in molecularly imprinted polymers for optosensing of flonicamid (2020) (9)
Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids. (2021) (9)
Determination of phenolic compounds in alcoholic fermentation materials and spent grains by ultrasound-assisted alkali alcohol extraction coupled with HPLC (2019) (8)
Enantioselective syntheses and sensory properties of 2-methyl-tetrahydrofuran-3-thiol acetates. (2015) (8)
Novel Method for l-Methionine Production Catalyzed by the Aminotransferase ARO8 from Saccharomyces cerevisiae. (2018) (8)
Convenient Preparation of N-Acylbenzoxazines from Phenols, Nitriles, and DMSO Initiated by a Catalytic Amount of (COCl)2. (2021) (8)
Change in Health Ingredients of Whole Tibetan Hull‐Less Barley after Steam Explosion and Simulated Digestion In Vitro (2016) (8)
Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS (2012) (8)
Electrocatalytic Synthesis of Non‐Symmetric Biphenols Mediated by Tri(p‐bromophenyl)amine: Selective Oxidative Cross‐Coupling of Different Phenols and Naphthols (2019) (8)
A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wine (2019) (8)
Quantum confined peptide assemblies in a visual photoluminescent hydrogel platform and smartphone-assisted sample-to-answer analyzer for detecting trace pyrethroids. (2022) (8)
Synthesis of butenolides by reactions of 3-alkenoic acids with diphenyl sulfoxide/oxalyl chloride (2018) (8)
A colorimetric fluorescent probe for the detection of tyrosinase and its application for the food industry (2021) (8)
A colourimetric fluorescent probe for the sensitive detection of total iron in wine. (2022) (8)
A Feasible Industrialized Process for Producing High Purity Diacylglycerols with No Contaminants (2019) (8)
Synthesis, characterization, and methylene blue adsorption of multiple-responsive hydrogels loaded with Huangshui polysaccharides, polyvinyl alcohol, and sodium carboxyl methyl cellulose. (2022) (8)
Understanding the role of extracts from sea buckthorn seed residues in anti-melanogenesis properties on B16F10 melanoma cells. (2018) (7)
Detection of clothianidin residues in cucumber and apple juice using lateral-flow immunochromatographic assay (2019) (7)
Relationship between traditional maternal diet pattern and breastmilk composition of rural lactating women during the first month postpartum in Shigatse, Tibet (2021) (7)
Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages (2018) (7)
Generation of 2-Furfurylthiol by Carbon-Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20. (2018) (7)
Isolation and identification of antibiotic albaflavenone from Dictyophora indusiata (Vent: Pers.) Fischer (2011) (7)
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup (2021) (7)
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup (2021) (7)
Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid (2010) (7)
Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O (2021) (7)
Structural and physicochemical property changes during pyroconversion of native maize starch. (2020) (7)
Insights into waxy maize starch degradation by sulfuric acid: Impact on starch structure, pasting, and rheological property. (2020) (7)
Efficient Synthesis of the Odourant, 2-Nonen-4-Olide (2012) (7)
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach (2021) (7)
A facile sulfenylchlorination of alkenes with Me2SO/(COCl)2 (2019) (7)
Synthesis and characteristic odour of optically active 3‐hydroxy‐4‐phenyl‐2‐butanone (2011) (7)
A dual-site fluorescent probe for sensitive detection of mercury(II) (2020) (7)
Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose (2021) (7)
Glutinous rice amylopectin can adjust the plasma gut-regulated peptide levels in rhubarb-induced spleen deficiency rats. (2016) (7)
Enhanced production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2 using response surface methodology (2013) (7)
Engineering of onsite point-of-care testing of Fe3+ with visual ratiometric fluorescent signals of copper nanoclusters-driven portable smartphone (2022) (6)
The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes. (2019) (6)
Enantioselective syntheses and sensory properties of 2‐Alken‐4‐olides (2018) (6)
Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography (2020) (6)
Dichlorination of olefins with diphenyl sulfoxide/oxalyl chloride (2020) (6)
Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value (2020) (6)
Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu. (2021) (6)
Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil (2021) (6)
Inhibition of Lipid Peroxidation by Enzymatic Hydrolysates from Wheat Bran (2011) (6)
Preparation and odour properties of the four stereoisomers of 2‐hexyl‐4‐acetoxytetrahydrofuran (2014) (6)
Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach (2021) (5)
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture. (2022) (5)
Tripeptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) regulate the proliferation and migration of vascular smooth muscle cells by interfering Ang II-induced human umbilical vein endothelial cells-derived EVs delivering RNAs to VSMCs in the co-culture model. (2020) (5)
Identification of novel peptides with high stability against in vitro hydrolysis from bovine elastin hydrolysates and evaluation of their elastase inhibitory activity (2019) (5)
Lipase-catalyzed modification of structural properties and sensory profile of recombined skim milk: From a non-volatile perspective (2020) (5)
The oxysulfenylation of alkenes with dimethyl sulfoxide/oxalyl chloride (2019) (5)
Volatile Constituents of Taxus wallichiana var mairei Leaves (2012) (5)
Discriminative detection of mercury (II) and hydrazine using a dual-function fluorescent probe. (2020) (5)
Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil (2019) (5)
Chiral induction in carbazole-conjugated covalent organic frameworks: A supersensitive fluorescence sensing platform for chiral recognition (2021) (5)
Polyamine-Modified Magnetic Graphene Oxide Nanocomposites and HPLC-MS/MS Allow the Determination of Two Indolic Derivatives in Strong-aroma Types of Base Baijiu. (2020) (5)
Insight into the potential antineoplastic mechanism of phycocyanin in non-small cell lung carcinoma A549 cells based on micro-RNA sequencing (2020) (5)
Physicochemical Characterization of Hizikia fusiforme Polysaccharide and Its Hypoglycemic Activity via Mediating Insulin‐Stimulated Blood Glucose Utilization of Skeletal Muscle in Type 2 Diabetic Rats (2020) (5)
Natural and Artificial Chiral-Based Systems for Separation Applications (2021) (5)
A natural light visible colorimetric responses fluorescent probe for hydrazine detection. (2020) (5)
Evaluation of the Hydrolysis Specificity of an Aminopeptidase from Bacillus licheniformis SWJS33 Using Synthetic Peptides and Soybean Protein Isolate. (2017) (5)
Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.) (2021) (5)
Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction (2020) (4)
Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets (2019) (4)
Top note compounds of Chinese traditional bacteria-fermented soybean (2008) (4)
A novel practical preparation of methyl methanethiosulfonate from dimethyl sulfoxide initiated by a catalytic amount of (COCl)2 or anhydrous HCl (2021) (4)
Preparation of gardenia red pigment and its antineoplastic activity in multiple tumor cells (2020) (4)
Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction (2020) (4)
Modification of Physicochemical Properties by Heteroaggregation of Oppositely Charged Lactoferrin and Soybean Protein Isolate Coated DHA Emulsion Droplets. (2018) (4)
Analysis of Volatile Components from Dictyophora rubrovolota Zang, Ji Et Liou (2012) (4)
Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques (2021) (4)
Untargeted metabolite profiling of liver in mice exposed to 2-methylfuran. (2020) (4)
Effects on the sporulation and secondary metabolism yields of Monascus purpureus with mokH gene deletion and overexpression. (2020) (4)
Enzyme catalyzes ester bond synthesis and hydrolysis: The key step for sustainable usage of plastics (2023) (4)
A visual chiroptical system with chiral assembly graphene quantum dots for D-phenylalanine detection (2022) (4)
A highly absorbable peptide GLPY derived from elastin protect fibroblasts against UV damage via suppressing Ca2+ influx and ameliorating the loss of collagen and elastin (2019) (4)
Optical Determination of Cholesterol in Milk with Molecularly Imprinted Polymer-Coated Quantum Dots (2017) (4)
Inhibitory effects of 5-heptadecylresorcinol on the proliferation of human MCF-7 breast cancer cells through modulating PI3K/Akt/mTOR pathway (2020) (4)
Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages. (2019) (4)
Preparation and Odour Properties of (S)-3-Mercapto-1-Heptyl Acetate (2014) (3)
An improved peak clustering algorithm for comprehensive two-dimensional liquid chromatography data analysis. (2019) (3)
Facile preparation of Ag-coated TiO2 nanobelts and their photocatalytic activities. (2011) (3)
Changes in components of aqueous and non-aqueous extracts from sea buckthorn seed residues through solid state fermentation of Monascus purpureus (2019) (3)
A Highly Enantioselective Synthesis of the Odorant, 3-hydroxy-4-phenylbutan-2-one (2013) (3)
The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine (2020) (3)
Fabrication of a fluorescence probe via molecularly imprinted polymers on carbazole-based covalent organic frameworks for optosensing of ethyl carbamate in fermented alcoholic beverages. (2022) (3)
A facile synthesis of γ-butenolides via cyclization of 3-alkenoic acids with dimethyl sulfoxide and oxalyl bromide (2019) (3)
Insights into a new alternative method with graphene oxide/polyacrylamide/Fe3O4 nanocomposite for the extraction of six odor-active esters from Strong-aroma types of Baijiu (2022) (3)
Optimization of germination and ultrasonic‐assisted extraction for the enhancement of γ‐aminobutyric acid in pumpkin seed (2022) (3)
Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu (2021) (3)
Metabolomics Analysis of the Effect of Glutamic Acid on Monacolin K Synthesis in Monascus purpureus (2020) (3)
Screening and identifying microorganisms with feruloyl esterase activity in Chinese sesame-flavour baijiu fermentation materials (Jiupei) (2021) (3)
Identification and virtual screening of novel umami peptides from chicken soup by molecular docking. (2022) (3)
Preparation and odor characteristics of nitriles derived from aldehydes (2020) (3)
Synthesis of 2-hydroxy-5-methyl-3-hexanone (2011) (3)
Engineering a carboxypeptidase from Aspergillus niger M00988 by mutation to increase its ability in high Fischer ratio oligopeptide preparation. (2021) (3)
A Facile Synthesis of Racemic 4-Ethyl Fatty Acids (2012) (3)
Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry (3)
Puri fi cation and characteristics of bi fi docin A , a novel bacteriocin produced by Bi fi dobacterium animals BB 04 from centenarians ' intestine (2014) (3)
Preparation and some properties of cholesterol oxidase from Rhodococcus sp . R 14-2 (2008) (3)
Correction to: Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review (2022) (3)
Preparation of 2-hexyl-4-Acetoxytetrahydrofuran (2012) (3)
Application of a luminous intensity variation fluorescent probe for the detection of ferric ions. (2022) (3)
Expression of a highly active β-glucosidase from Aspergillus niger AS3.4523 in Escherichia coli and its application in gardenia blue preparation (2020) (3)
A Convenient Method for α‐Chlorination of 1,3‐Diketones and β‐Keto Esters with DMSO or Ph 2 SO/(COCl) 2 (2021) (3)
Molecularly Imprinted Dual-Responsive Extraction for Avenanthramides Using Covalent Organic Frameworks Doped with Polyethyleneimine-Modified Mn-ZnS Quantum Dots (2021) (3)
Screening of Actinomycetes with High Producing Xylanase (2011) (2)
Molecularly imprinted bulk and solgel optosensing based on biomass carbon dots derived from watermelon peel for detection of ethyl carbamate in alcoholic beverages (2022) (2)
Preparation and Odour of Cis- and Trans-2-Methyltetrahydrofuran-3-Thiol Acetates (2014) (2)
Lipase-catalyzed enhancement of milk flavor components in the application of modified skim milk products (2021) (2)
Chinese National Alcohols (2021) (2)
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution (2022) (2)
Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism. (2022) (2)
Characterization of Prolamin Recycled from the Byproduct of the Baijiu Brewing Industry (Jiuzao) by Sds-Page, Multispectral Analysis, and Morphological Analysis (2022) (2)
Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage (2020) (2)
Effect of different cooking water on flavor characteristics of mutton soup (2021) (2)
Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology (2021) (2)
Chiroptical-responsive nanoprobe for the optosensing of chiral amino acids (2022) (2)
Meaty aromas: Characteristic structural unit of sulfur-containing compounds with a basic meat flavor (2005) (2)
Synthesis and Application of a Naphthol‐Based Fluorescent Probe for Mercury(II) Detection (2020) (2)
Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds (2021) (2)
Resolution of racemic δ-lactone flavors on Chiralcel OB by packed column super critical fluid chromatography (2009) (2)
Application of Sharpless asymmetric epoxidation on the preparation of the optically active flavours 3-methylthiohexanal and 5(6)-butyl-1,4-dioxan-2-one (2011) (2)
A fast stop-flow two-dimensional liquid chromatography tandem mass spectrometry and its application in food-derived protein hydrolysates. (2022) (2)
Synthesis of a New Odourant, 2-Mercapto-4-Heptanol (2015) (2)
Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches (2021) (2)
Resolution of racemic 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) by packed column supercritical fluid chromatography (2012) (2)
Enantioselective synthesis and sensory properties of 3‐methylthiodecanal (2017) (1)
Synthesis of Fragrance 1-(3,3-dimethylcyclohexyl)Ethyl Acetate (2013) (1)
Synthesis of Bromoalkanols under Microwave Irradiation (2014) (1)
Front Cover Picture: Redox Active Sodium Iodide/Recyclable Heterogeneous Solid Acid: An Efficient Dual Catalytic System for Electrochemically Oxidative α‐C−H Thiocyanation and Sulfenylation of Ketones (Adv. Synth. Catal. 7/2018) (2018) (1)
Evaluation of Sweet Sauce Characteristic Taste Based on Electronic Tongue Technology (2012) (1)
Preparation of 3-Methylthiodecanal, a Flavour Compound (2015) (1)
Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil (2022) (1)
A coumarin-based small molecular fluorescent probe for detection of the freshness of meat and shrimp (2023) (1)
A Fluorescent Probe for The Visible Colorimetric Detection of Tyrosinase (2021) (1)
Magnetically Controlled Nanorobots Based on Red Emissive Peptide Dots and Artificial Antibodies for Specific Recognition and Smart Scavenging of Nε-(Carboxymethyl)lysine in Dairy Products. (2023) (1)
Preparation of high fischer ratio oligopeptide of chlorella powder using specific enzymatic hydrolysis (2020) (1)
Effects of mokF gene deletion and overexpression on the Monacolin K metabolism yields of Monascus purpureus (2022) (1)
A novel fluorescent probe for the detection of water content in organic solvents and the distinguish between deuterated and non deuterated reagents. (2022) (1)
Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying (2021) (1)
Identification of an unusual by-product in the industrial production of 2-Methyl-3-furanthiol (2017) (1)
Isolation and identification of oxacyclopentadecan‐2‐one from the dried fruiting body of Dictyophora echinovolvata Zang, Zheng et Hu (2012) (1)
Clostridiumbtbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose (2022) (1)
Selectivity of the Cycloaddition of Tert-amyl Alcohol and α-methylstyrene (2013) (1)
Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS (2011) (1)
Comparison of free and bound volatile profiles of immature Litsea mollis fruits grown in five distinct regions of China (2021) (1)
A ratiometric fluorescent probe for the detection of β-galactosidase and its application (2021) (1)
A Straightforward Synthesis of Methylenebisamides from Amides and DMSO with a Substoichiometric Amount of (COCl)2 (2022) (1)
A Fortuitously Straightforward Synthesis of 4-Acetoxy-2-Propyltetrahydrothiophene (2015) (1)
A straightforward synthesis of 5‐ethyl‐3‐hydroxy‐4‐methyl‐2(5H)‐furanone (2009) (1)
Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method (2021) (1)
Study on catalytic epoxidation of olefins in ketone-hydrogen peroxide system (2015) (1)
A Facile Synthesis of Racemic 4-Ethyl Fatty Acids. (2013) (0)
High-precision luminescent covalent organic frameworks with sp2-carbon connection for visual detecting of nereistoxin-related insecticide. (2023) (0)
Research progress in the use of liquid-liquid extraction for food flavour analysis (2023) (0)
Syntheses of 4-Acetoxy- or Acetylthio-2-substituted Tetrahydrothiophene (2018) (0)
Characterisation of a By-Product Formed in the Industrial Production of γ-Nonalactone (2016) (0)
Evaluation of Chinese Vinegar by Electronic Nose (2014) (0)
Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage (2019) (0)
Efficient Synthesis of the Odorant, 2‐Nonen‐4‐olide. (2013) (0)
Electrochemically Catalyzed Amino-Oxygenation of Styrenes: N-Bu4NI Induced C-N Followed by a C-O Bond Formation Cascade for the Synthesis of Indolines. (2016) (0)
A Highly Enantioselective Synthesis of the Odorant, 3‐Hydroxy‐4‐phenylbutan‐2‐one. (2013) (0)
Front Cover Picture: Electrochemical Dehydrogenative Cross-Coupling of Quinoxalin-2(1H )-ones with Amines for the Synthesis of 3-Aminoquinoxalinones (Adv. Synth. Catal. 5/2019) (2019) (0)
Enantioselecitive Synthesis of 2‐Hydroxy‐5‐methyl‐3‐hexanone. (2011) (0)
Preparation and odor characteristics of methylthiomethyl carboxylates (2020) (0)
Dandelion-like covalent organic frameworks with high-efficiency fluorescence for ratiometric sensing and visual tracking-by-detection of Fe3. (2022) (0)
Selective catalytic dehydration of furfuryl alcohol to 2, 2′-difurfuryl ether using a polyoxometalate catalyst (2017) (0)
A selectivity-enhanced fluorescence imprinted sensor based on yellow-emission peptide nanodots for sensitive and visual smart detection of λ-cyhalothrin. (2023) (0)
Synthesis of 2-Hydroxy-5-methyl-3-hexanone. (2011) (0)
A Fluorescent Probe with a Double Reaction Site for Hydrazine Detection in Water Samples (2022) (0)
Metabolomic Analysis of Adipose Tissue in Rats Exposed to Triptolide (2017) (0)
Detection and enantiomeric distribution of 2‐hydroxy‐5‐methyl‐3‐hexanone and 3‐hydroxy‐5‐methyl‐2‐hexanone in commercial eucalyptus honey (2013) (0)
Synthesis of Four New Ester Compounds from 4-Ethyloctanoic Acid (2011) (0)
A Solvatochromic Fluorescent Probe for Solvent Polarity Detection Using a Smartphone (2022) (0)
Front Cover Picture: Recent Advances in the Electrochemical α-C-H Bond Functionalization of Carbonyl Compounds (Adv. Synth. Catal. 22/2018) (2018) (0)
Preparation and Odor Properties of (S)-3-Mercapto-1-heptyl Acetate. (2014) (0)
Engineering a "dual-key-and-lock" ratiometric fluorescent nanoprobe for real-time reporting the freshness and quality of meat. (2022) (0)
A novel phenylsulfenylation of unsaturated acids or alcohols by methyl phenyl sulfoxide and substoichiometric (COCl)2 (2021) (0)
d cytoprotection by vanillin , 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG 2 cells † (2018) (0)
Ionic liquid-enhanced lemon biomass carbon dots with sustainable use in bionic antibody microspheres for urea capture and ethyl carbamate inhibition. (2023) (0)
Magnetically driven nanorobots based on peptides nanodots with tunable photoluminescence for rapid scavenging reactive α-dicarbonyl species and effective blocking of advanced glycation end products. (2023) (0)
Study on volatile aroma compounds in donkey broths of different stewing time (2022) (0)
Correction to: Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose (2021) (0)
Structural and photoactive properties of self-assembled peptide-based nanostructures and their optical bioapplication in food analysis (2022) (0)
Very-light alcohol consumption suppresses breast tumor progression in a mouse model. (2022) (0)
[Technology of extraction of essential oil from leaves of Vitex negundo L. var. heterophylla (Franch.) Rehd. by supercritical CO2 apparatus]. (2005) (0)
Peptide-Based Molecularly Imprinted Polymer: A Visual and Digital Platform for Specific Recognition and Detection of Ethyl Carbamate. (2023) (0)
Preparation of 2‐Hexyl‐4‐acetoxytetrahydrofuran. (2012) (0)
A Fortuitously Straightforward Synthesis of 4-Acetoxy-2-propyltetrahydrothiophene. (2016) (0)
Convenient Preparation of 2,4‐Dithiapentane, Dimethyl Disulfide, and the Corresponding Deuterated Products from DMSO or [ 2 H 6 ]‐DMSO/(COCl) 2 (2022) (0)
A Robust Ratiometric Fluorescent Sensor Based on Covalent Assembly of Dipeptides and Biomolecules for the High-Sensitive and Optosmart Detection of Pyrethroids. (2023) (0)

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What Schools Are Affiliated With Bao-guo Sun?

Bao-guo Sun is affiliated with the following schools:

Beijing Technology and Business University