Author

Tian-Yang Wang

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Open access Sep 2026

Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening

Ripening time is a major determinant of quality and flavor formation in traditional Sichuan fermented Jiangrou (JR). However, the changes in physicochemical properties, flavor compounds, and bacterial communities during JR ripening remain insufficiently understood. Therefore, this study aimed to characterize the dynami...

Xiang-Ling You, Tian-Yang Wang, Hai-Bin Yuan et al. · Foods · 0 citations

Open access Sep 2026

Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili

Ciba chili quality is strongly influenced by raw material characteristics, but the cultivar-driven mechanisms underlying quality differentiation remain unclear. Ciba chili made from Inner Yellow New Generation (ICP), Lantern (LCP), and Devil's (DCP) peppers was comprehensively investigated using physicochemical analysi...

Tian-Yang Wang, Yi-Ling Xiong, Chang-Bo Gao et al. · Food Chemistry: X · 0 citations