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| Role of α-Dicarbonyl Compounds in the Inhibition Effect of Reducing Sugars on theFormation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine. | J Agric Food Chem | 2017 Nov 22 | 29083168 |
| Engineering Eschericha coli for Enhanced Tyrosol Production. | J Agric Food Chem | 2017 Jun 14 | 28530096 |
| Comparative study on fermentation performance in the genome shuffled Candidaversatilis and wild-type salt tolerant yeast strain. | J Sci Food Agric | 2017 Jan | 27012958 |
| Application of chitooligosaccharides as antioxidants in beer to improve theflavour stability by protecting against beer staling during storage. | Biotechnol Lett | 2017 Feb | 27812822 |
| Effect of sugarcane molasses extract on the formation of2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system. | Food Chem | 2016 Apr 15 | 26617035 |
| Identification and characterization of the aroma-impact components of Thai fishsauce. | J Agric Food Chem | 2015 Mar 18 | 25730550 |
| Functional characterization of SlscADH1, a fruit-ripening-associated short-chain alcohol dehydrogenase of tomato. | J Plant Physiol | 2012 Oct 15 | 22818888 |
| Engineering of a tyrosol-producing pathway, utilizing simple sugar and thecentral metabolic tyrosine, in Escherichia coli. | J Agric Food Chem | 2012 Feb 1 | 22225426 |
| Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignonduring secondary shelf life. | J Agric Food Chem | 2011 Nov 9 | 21954937 |