Hehe Li
Overview
Explore the profile of Hehe Li including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
111
Citations
1043
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Chen L, Sun J, Zhang Y, Li H, Zhao D, Wang B, et al.
Foods
. 2025 Feb;
14(3).
PMID: 39942016
Baijiu-peanut pairing is a popular food combination, wherein peanuts, particularly their lipid component, possess the potential to influence the flavor of baijiu and consequently modulate its aftertaste. To reveal the...
2.
He F, Xiao P, Yang S, Li H, Li Y, Li H, et al.
Food Chem
. 2024 Nov;
465(Pt 2):142124.
PMID: 39581093
Sweetness is a crucial taste component in Baijiu. However, comprehensive research on the sweetness of Baijiu remains limited, and traditional methods for flavor analysis are not well-suited for identifying the...
3.
Wang G, Liu F, Pan F, Li H, Zheng F, Ye X, et al.
J Agric Food Chem
. 2024 Nov;
72(48):26832-26845.
PMID: 39569593
The interaction among flavor compounds is a crucial determinant of Baijiu's flavor. Yet, the interaction between glycerol, a prominent polyol in Baijiu, and volatile flavor compounds remains elusive. The effect...
4.
Liu M, Zhao B, Wang P, Wang B, Li J, Meng N, et al.
Carbohydr Polym
. 2024 Nov;
348(Pt A):122808.
PMID: 39562083
Huangjiu, the national wine of China, has the characteristics of low grain consumption, low alcohol content and high nutrition, which aligns with the world's beverage wine consumption trend. The research...
5.
Chen L, Yang Y, Hu X, Li H, Zhao D, Wang B, et al.
Food Chem
. 2024 Sep;
463(Pt 2):141181.
PMID: 39270491
Food processing, cooking, and consumption introduce various factors that affect food flavor, distinguishing it from its objective composition. This study focuses on liquor-accompanying food pairing, investigating the interaction between baijiu...
6.
Wang G, Wang X, Cheng H, Li H, Qin Z, Zheng F, et al.
Food Chem
. 2024 Aug;
462:140969.
PMID: 39197245
Alcoholic beverages flavour is complex and unique with different alcohol content, and the application of flavour perception could improve the objectivity of flavour evaluation. This study utilized electroencephalogram (EEG) to...
7.
Zang K, Sun Y, Jiang Y, Liu M, Sun J, Li H, et al.
Int J Biol Macromol
. 2024 Jul;
275(Pt 1):133993.
PMID: 39084967
Jiuzao is the main solid by-products of Baijiu industry, which contain a high amount of underutilized cellulose and proteins. In recent years, cellulose nanofibers mixed with proteins to prepare biodegradable...
8.
Yang S, Lv S, Xu L, Zhang F, Zhao J, Li H, et al.
Food Res Int
. 2024 Jul;
191:114733.
PMID: 39059966
This study investigated the interactions between 2-furylmethanethiol, benzenemethanethiol, and 18 skeletal aroma-active compounds as well as four aroma notes in sesame-flavor baijiu based on the Feller Additive Model, the Odor...
9.
Wu Z, Lv S, Xiao P, Salentijn G, Cheng H, Li H, et al.
Food Chem
. 2024 Jul;
460(Pt 1):140461.
PMID: 39047481
This study endeavors to examine the levels of risk factors in alcoholic beverages and propose mitigation strategies. GC-MS analysis was utilized to assess risk factors in various distilled-spirits. The content...
10.
Qin D, Duan J, Shen Y, Yan Y, Shen Y, Jiang Y, et al.
J Agric Food Chem
. 2024 Jul;
72(30):16955-16965.
PMID: 39013108
The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma...