Yige Shi
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View article: Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks
Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks Open
An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers’ preferences were further selected for aroma and taste evaluation. Tempo…
View article: Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography Open
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception int…
View article: Decoding the Effect of Exercise on the Flavor Perception Changes During Consumption of Sport Drinks
Decoding the Effect of Exercise on the Flavor Perception Changes During Consumption of Sport Drinks Open
View article: Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis Open
Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (…
View article: Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose Open
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma prof…
View article: Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods Open
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste cha…
View article: Sol–gel preparation of spherical γ‐Al <sub>2</sub> O <sub>3</sub> with macro‐mesopores as an efficient adsorbent for acid fuchsin
Sol–gel preparation of spherical γ‐Al <sub>2</sub> O <sub>3</sub> with macro‐mesopores as an efficient adsorbent for acid fuchsin Open
Spherical gamma‐alumina (γ‐Al 2 O 3 ) has a wide range of applications in the field of adsorption due to its low bulk density, larger pore size, higher strength and thermal stability. In this study, spherical γ‐Al 2 O 3 with macro‐mesopore…