Author

Yanli Ma

Hebei Agricultural University, Baoding, Nanyang Institute of Technology, Nanyang,, China

4 articles in our journals

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Research ArticleOpen accessCharacterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical AnalysisXiaoli Xi, Yanli Ma, Jingxuan Ke et al.Flavor is the main quality characteristic of sufu. The flavor of different types of sufu varies greatly, which will affect the preference and selectivity of consumer for sufu. To explore the flavor characteristics and distinguishing methods in different types of sufu, the volatile flavor components and free amino acids of 5 kinds of commercial sufu were determined by HS-SPME/GC-MS and … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 12 Jan 2022 · 6,394 accessesView PDF Cite

Research ArticleOpen accessCharacterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)Yufeng Ding, Yanli Ma, Suping Li et al.Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L-1, … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Aug 2020 · 6,972 accessesView PDF Cite

Research ArticleOpen accessEffects of Oak Chip Treatments on Quality of Dry White Wines During AgingRongbin Li, Xiaofang Liang, Chunhua Song et al.The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 1 · 26 Feb 2020 · 7,235 accessesView PDF Cite

Research ArticleOpen accessCharacterization of the Changes in Opened Sufu Bottles During Storage with Mathematical ModelJingJing Liang, Dawei Li, Ruiqin Shi et al.Artificial Neural Network (ANN) is a type of nonlinear empirical model, which can clarify the complex relation between the inputs and outputs that allows it to approximate any nonlinear function for making predictions. The objective of this study is to monitor the Biogenic Amines (BAs) content and selected physicochemical properties of sufu (a traditional Chinese fermented soybean product) along time. … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 4 · 12 Dec 2018 · 9,353 accessesView PDF Cite