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	1.	Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value. [electronic resource] by Niu, Yunwei Zhu, Quan Xiao, Zuobing Producer: 20210317 In: Food research international (Ottawa, Ont.) vol. 131 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value. [electronic resource] by Zhu, JianCai Niu, YunWei Xiao, ZuoBing Producer: 20210317 In: Food research international (Ottawa, Ont.) vol. 131 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model. [electronic resource] by Niu, Yunwei Liu, Ying Xiao, Zuobing Publication details: Foods (Basel, Switzerland) Feb 2020 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine. [electronic resource] by Xiao, Zuobing Fang, Lingling Niu, Yunwei Yu, Haiyan Producer: 20160111 In: Food chemistry vol. 186 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). [electronic resource] by Zhu, JianCai Wang, LingYing Xiao, ZuoBing Niu, YunWei Producer: 20180730 In: Food chemistry vol. 245 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression. [electronic resource] by Xiao, Zuobing Luo, Jing Niu, Yunwei Wu, Minling Producer: 20180626 In: Natural product research vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography-mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution. [electronic resource] by Xiao, Qing Zhou, Xuan Xiao, Zuobing Niu, Yunwei Publication details: Food science and biotechnology 2017 In: Food science and biotechnology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Characterization of the key odorants of fennel essential oils of different regions using GC-MS and GC-O combined with partial least squares regression. [electronic resource] by Xiao, Zuobing Chen, Jiaying Niu, Yunwei Chen, Feng Producer: 20171002 In: Journal of chromatography. B, Analytical technologies in the biomedical and life sciences vol. 1063 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Olfactory Impact of Terpene Alcohol on Terpenes Aroma Expression in Chrysanthemum Essential Oils. [electronic resource] by Niu, Yunwei Sun, Xiaoxin Xiao, Zuobing Wang, Pinpin Wang, Ruolin Producer: 20190123 In: Molecules (Basel, Switzerland) vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil. [electronic resource] by Xiao, Zuobing Kang, Yanxiang Hou, Wenjing Niu, Yunwei Kou, Xingran Producer: 20200113 In: International journal of biological macromolecules vol. 137 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. [electronic resource] by Xiao, Zuobing Liu, Wanlong Zhu, Guangyong Zhou, Rujun Niu, Yunwei Producer: 20141218 In: Journal of the science of food and agriculture vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation. [electronic resource] by Niu, Yunwei Chen, Xiaomei Xiao, Zuobing Ma, Ning Zhu, Jiancai Producer: 20170606 In: Natural product research vol. 31 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Verification of key odorants in rose oil by gas chromatography-olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination. [electronic resource] by Xiao, Zuobing Li, Jing Niu, Yunwei Liu, Qiang Liu, Junhua Producer: 20171117 In: Natural product research vol. 31 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose. [electronic resource] by Zhu, JianCai Chen, Feng Wang, LingYing Niu, YunWei Xiao, ZuoBing Producer: 20170301 In: Food chemistry vol. 221 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Coordinating fingerprint determination of solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods for quality control of oxidized tallow. [electronic resource] by Song, Shiqing Zhang, Xiaoming Hayat, Khizar Xiao, Zuobing Niu, Yunwei Eric, Karangwa Producer: 20130617 In: Journal of chromatography. A vol. 1278 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value, and Vector Model. [electronic resource] by Xiao, Zuobing Xiang, Pan Zhu, Jiancai Zhu, Quan Liu, Ying Niu, Yunwei Producer: 20190826 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination. [electronic resource] by Niu, Yunwei Yao, Zhengmin Xiao, Qing Xiao, Zuobing Ma, Ning Zhu, Jiancai Producer: 20170811 In: Food chemistry vol. 233 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level. [electronic resource] by Niu, Yunwei Wang, Pinpin Xiao, Zuobing Zhu, Jiancai Sun, Xiaoxin Wang, Ruolin Producer: 20190408 In: Food chemistry vol. 275 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes. [electronic resource] by Xiao, Zuobing Fan, Binbin Niu, Yunwei Wu, Minling Liu, Junhua Ma, Shengtao Producer: 20160817 In: Journal of chromatography. B, Analytical technologies in the biomedical and life sciences vol. 1009-1010 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose. [electronic resource] by Niu, Yunwei Wang, Ruolin Xiao, Zuobing Zhu, Jiancai Sun, Xiaoxin Wang, Pinpin Producer: 20200903 In: Food research international (Ottawa, Ont.) vol. 120 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 41 results.