Yanyan Zhang

University of Hohenheim

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Articles (19)

Collaborators (4)

Christian Krupitzer

Tenure Track Professor

University of Hohenheim

Christine Felicitas Borsum

Kempten University of Applied Sciences

Marina Rigling

University of Hohenheim

Monika Gibis

Prof. Dr. rer. nat.

University of Hohenheim

Yanyan Zhang

Research Interests

Explore related searches

Contact this professor

Articles (19)

Collaborators (4)

Christian Krupitzer

Christine Felicitas Borsum

Marina Rigling

Monika Gibis

How do I reach out?

Meet Kite AI

Yanyan Zhang

Research Interests

Explore related searches

Contact this professor

Articles (19)

Almond-like Aroma Formation of Acid Whey by Ischnoderma benzoinum Fermentation: Potential Application in Novel Beverage Development

Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach

Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes <i>Cyclocybe aegerita</i> and <i>Trametes versicolor</i>

Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)

Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages

Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Using a Machine Learning Regression Approach to Predict the Aroma Partitioning in Dairy Matrices

Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization

Optimization of thermal desorption conditions of stir bar sorptive extraction facilitated by machine learning

Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with <i>Mycetinis scorodonius</i>

Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita

Influence of protein extraction and texturization on odor-active compounds of pea proteins

Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products

Collaborators (4)

Christian Krupitzer

Christine Felicitas Borsum

Marina Rigling

Monika Gibis

How do I reach out?

Meet Kite AI