Publikationen

Prof. Dr. Yanyan Zhang   |   0711 459 24871   |   E-Mail   |   Forschungsprojekte des Fachgebiets

Rigling, M., Liang, J., Entenmann, I., Frick, K., Schmid-Staiger, U., Xiang, C., Kopp, L., Bischoff, S.C., Zhang, Y. (2024) Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms, veröffentlicht in: Journal of Food Composition and Analysis

Chen, L., Yang, Y., Hu, X., Li, H., Zhao, D., Wang, B., Ye, X., Zhang, Y., Sun, B., Sun, J. (2024) Unraveling the role of peanut protein in baijiu-peanut pairing flavor complexitty: A focus on ethanol-induced denaturation, veröffentlicht in: Food Chemistry

Zhao, Y., Xiang, C., Roy, B.C., Bruce, H.L., Blecker, C., Zhang, Y., Liu, C., Zhang, D.,Chen L., Huang, C. (2024) Apoptosis and its role in postmortem meat tenderness: A comprehensive review, veröffentlicht in: Meat Science

Zhang, Y., Liang, J., Tadele, L.R., Xiang, C., Mannweiler, S., Chen, Y., Audichya, R.S., Rigling, M., Zhang, Y. (2024) Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus, veröffentlicht in: Innovative Food Science and Emerging Technologies

Zheng, Y., Oellig, C., Zhang, Y., Liu, Y., Chen, Y., Zhang, Y. (2024) Characterization of the key odorants in goji wines in three levels of sweetness by application of sensomics approach, veröffentlicht in: Food Chemistry

Stöppelmann, F.,Chan, L.F., Hildebrand, G., Hermann-Ene, V., Vetter, W., Rigling, M., Zhang, Y. (2024) Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.), veröffentlicht in: Food Research International

Chen, L., Zhao, Y., Chen, X., Zhang, Y., Li, H., Zhao. D., Wang, B., Ye, X., Sun, B., Sun, J. (2024) Peanut Pairing Baijiu: to enhance rentronasal aroma intensity while reducing Baijiu aftertaste, veröffentlicht in: Journal of Agricultural and Food Chemistry

 Schubert, C., Nedele, A.K., Biere, N., Franz, C.M.A.P., Zhang, Y., Briviba, K., Hinrichs, J., Atamer, Z. (2024) Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and  toxicological activity in native whey, veröffentlicht in: International Dairy Journal

Cheng, Y., Leible, M., Rigling, M., Zhang, Y., Weiss, J., Gibis, M. (2024) Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages, veröffentlicht in: Food Research International

Li, M.,Wang, H., Wang, J., Zhang, X., Yao, X., Yu, J., Rigling, M., Zhang, Y., Wan, X., Zhai, X. (2024) Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea (Camellia sinensis), veröffentlicht in: Industrial Crops & Products

Liang, J., Heimbach, J., Zhang, Y., Rigling, M., Xiang, C., Qin, D., Zhu, L., Kumar Das, S., Kohlus, R., Zhang, Y. (2024) Characterization of the aroma profile of ginger powder produced by a split stream spray drying process, veröffentlicht in: Journal of Agricultural and Food Chemistry

Rigling, M., Höckmeier, L., Leible, M., Gibis, M., Weiss, J., Zhang, Y. (2024) Investigations on the diffusion behavior of smoke-associated aroma compounds in the sausage matrix as affected by casing, caliber and packaging, veröffentlicht in: Journal of Agricultural and Food Chemistry

Wang, H., Bi, H., Wang, J., Li, M., Yao, X. Zhang, X., Rigling, M., Wang, N., Wan, X., Zhang, Y., Zhai, X. (2024) Key odorants of "keemun aroma" and their changes during the preliminary processing of Keemun black tea (Camellia sinensis), veröffentlicht in: Journal of Food Composition and Analysis

Zhu, L., Pan, F., Stöppelmann, F., Liang, J., Qin, D., Xiang, C., Rigling, M., Hannemann, L., Wagner, T., Zhang, Y., Zhang, Y. (2024) Unlocking the potential of odor-induced sugar reduction: an updated review of the underlaying mechanisms, substance selections, and technical methodologies, veröffentlicht in: Trends in Food Science & Technology

Wagner, T., Pfeifle, H.; Hildebrand, G., Zhang, Y. (2024) Production of a cheese-like aroma via fermentation of plant protein and coconut oil with the basidiomycetes Cyclocybe aegerita and Trametes versicolor, veröffentlicht in: Journal of Agricultural and Food Chemistry

Zipori, D., Hollmann, J., Rigling, M., Zhang, Y., Weiss, A., Schmidt, H. (2024) Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts, veröffentlicht in: Foods

Hagemann, M.H., Rigling, M., Mannweiler, S., Born, U., Sprich, E., Milayev, A., Zhang, Y. (2023) Insight into the aroma quality of "Calllista" cultivar of hop (Humulus lupulus L.): impact of harvest time, year, and location, veröffentlilcht in: Food Research International

Qin, D., Lv, S.L, Shen, Y., Jiang, Y.L, Cheng, W., Wang, D.M., Li, H.H., Zhang, Y, Sun, B.G (2023) Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baiju, veröffentlicht in: Food Chemistry

Stöppelmann, F., Chan, L.F., Liang, J., Greiss, M., Lehnert, A.S., Pfaff, C., Langenberg, T., Zhu, L., Zhang, Y. (2023) Generation of meaty aroma from onion (Allium cepa L.) with Polyporus umbellatus: Fermentation system, sensory profile and aroma characterization, veröffentlicht in: Journal of Agricultural and Food Chemistry

Liang, J., Stöppelmann, F.,  Lu, Z., Nedele, A.K., Zhang, Y. (2023) Optimization of thermal desorption conditions of stir bar sorptive extraction facilitated by machine learning, veröffentlicht in: Journal of Chromatography A

Anker, M., Krupitzer, C., Zhang, Y., Borsum, C. (2023) Prediction of aroma partitionig using machine learning, veröffentlicht in: Engineering Proceedings

Zhai, X., Hu, Y., Pei, Z., Yu, J., Li, M., Zhang, L., Ho, C.T., Zhang, Y., Wan, X. (2023) Insights into the key odorants in large-leaf yellow tea (Camellia sinensis) by application of the sensomics approach, veröffentlicht in: Journal of Agricultural and Food Chemistry

Zhang, Y., Stöppelmann, F., Zhu, L., Liang, J., Rigling, M., Wang, X., Jin, Q., Zhang Y. (2023) A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-presses rapeseed oil, veröffentlicht in: Foood Chemistry

Liang, J., Xu, N., Nedele, A.K., Rigling, M., Zhu, L., Zhang, Y., Stöppelmann, F., Hannemann, L., Heimbach, J., Kohlus, R., Zhang, Y. (2023) Upcycling of soy whey with Ischnoderma benzoinum towards production of bioflavors and mycoprotein, veröffentlicht in: Journal of Agricultural and Food Chemistry

Liang, J., Stöppelmann, F., Schönbach, J., Rigling, M., Nedele, A.K., Zhang, Y., Hannemann, L., Hua, N., Heimbach, J., Kohlus, R., Zhang, Y. (2023) Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory and nutrition in ginger (Zingiber officinale), veröffentlicht in: Food Chemistry

Rigling, M., Höckmeier, L., Leible, M., Herrmann, K., Gibis, M., Weiss, J., Zhang, Y. (2023) Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures, veröffentlicht in: Separations

Chen, L., Yan, R., Zhao, Y., Sun, J., Zhang, Y., Li, H., Zhao, D., Wang, B., Ye, X., Sun, B (2023) Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GCxGC-MS, and TCATA analysis, veröffentlicht in: LWT - Food Science and Technology

Zhang, Y., Zhen, C., Zhao, B., Zhou, S., Jiang, Y., Wang, X., Juin, Q., Zhang, Y. (2023) Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions, veröffentlicht in: Food Research International

Munyendo, L., Njoroge, D., Zhang, Y., Hitzmann, B. (2023) Novel method for the detection of adulterants in coffee and the determination of a coffee's geographical origin using near infrared spectroscopy complemented by an autoencoder, veröffentlicht in: International Journal of Food Science and Technology

Muyendo, L., Njoroge, D., Zhang, Y., Hitzmann, B. (2023) Chemometrics using near-infrared spectra for the quantification of Robusta coffee and choicory added as adulterants in roasted arabica coffee, veröffentlicht in: Journal of Food Measurement and Characterization.

Liang, J., Shalaby, N., Rigling, M., Wagner, T., Heimbach, J., Fries, A., Kohlus, R., Zhang, Y. (2022) Characterization of hay-like off-odor in basil samples after various processing and strategies for reducing the off-odor, veröffentlicht in: Food Research International

Rigling, M., Zhang, Y. (2022) Lösungsmittelfreie Aromaanalytik mit Hilfe des Molekulare Sensorik Konzepts, veröffentlicht in: Der Lebensmittelbrief September/Oktober

Steger, M.C., Rigling, M., Blumenthal, P., Segatz, V., Quintanilla-Belucci, A., Beisel, J.M., Rieke-Zapp, J., Schwarz, S., Lachenmeier, D.W., Zhang, Y. (2022) Coffee leaf tea from El Salvador: on-site production considering influences of processing on chemical composition, veröffentlicht in: Foods

Lv, X.C., Wu, Q., Cao, Y.J., Lin, Y.C, Guo, W.L, Rao, P.F., Zhang, Y., Chen, Y.T., Ai, L.Z, Ni, L. (2022) Ganoderic Acid A from Ganoderma Lucidum Protects against Alcoholic Liver Injury through Ameliorating Lipid Metabolism and Modulating Intestinal Microbial Composition, veröffentlicht in: Food & Function

Rigling, M., Heger, F., Graule F., Liu, Z., Zhang, C., Ni, L., Zhang, Y. (2022) A robust fermentation process for natural chocolate-like flavor production with Mycetinis scorodonius, veröffentlicht in: Molecules

Segatz, V., Steger, M.C., Blumenthal, P., Gottstein, V., Rigling, M., Schwarz, S., Zhang, Y., Lachenmeier, D.W. (2022) Evaluation of analytical methods to determine regulatory compliance of coffee leaf tea, veröffentlicht in: Biology and Life Science Forum

Nedele, A.K., Bär, A., Mayer, N., Schiebelbein, R., Zhang, Y. (2022) Characterization of cheesy odor formation during fermentation of soy drink with Agrocybe aegerita, veröffentlicht in: Food Chemistry

Tritsch, N., Steger, M.C., Segatz, V., Blumenthal, P., Rigling, M., Schwarz, S., Zhang, Y., Franke, H., Lachenmeier, D.W. (2022) Risk assessment of caffeine and epigallocatechin gallate in coffee leaf tea, veröffentlicht in: Foods

Rigling, M., Kanter, J.P., Zhang, Y. (2022) Application of a direct immersion - stir bar sorptive extraction (DI-SBSE) combined GC-MS method for fingerprinting alkylpyrazines in tea and tea-like infusions, veröffentlicht in: European Food Research and Technology

Borsum, C., Ritter, J., Mayer, N., Nedele, A.K., Zhang, Y., Hinrichs, J. (2022) What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix, veröffentlicht in: Food Chemistry

Nedele, A.K., Schiebelbein, R., Bär, A., Kaup, A., Zhang, Y. (2022) Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products, veröffentlicht in : Food Research International

Chen, L., Wang, Z., Li, A.J., Zhang, Y., Sun, J.Y. (2021) Characterization of the effect of salvia on aroma release of esters in Baiju under gradient ethanol contents, veröffentlicht in : Journal of Food Composition and Analysis

Ebert, S., Michel, W., Nedele, A.K., Baune, M.C., Terjung, N., Zhang, Y., Gibis, M., Weiss, J. (2021) Influence of protein extraction and texturization on odor-active compounds of pea proteins, veröffentlicht in: Journal of the Science of Food and Agriculture

Marquardt, M., Kienbaum, L., Losert, D., Kretschmer, L.A., Rigling, M., Zhang, Y., Schweikert, K., Westermann, N., Ruttensperger, U., Rosenkranz, P. (2021) Comparison of floral traits in Calibrachoa and assessment of their impacts on attractiveness to flower-visiting insects, veröffentlicht in: Arthropod-Plant Interactions

Rigling, M., Liu, Z., Hofele, M., Prozmann, J., Zhang, C., Ni, L., Fan, R., Zhang, Y. (2021)  Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling), veröffentlicht in: Food Chemistry

Nedele, A.K., Mayer, N., Feller, N., Hinrichs, J., Zhang, Y. (2021) Off-flavor in soy drink: Development, optimization, and validation of an easy and fast method to quantify the key odorants, veröffentlicht in: Talanta

Thomas, C., Scheeff, E., Dörfel, S., Zhang, Y., Hinrichs, J. (2021) Optimization of Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) Method to Study Aroma Release, veröffentlicht in : Analytical and Bioanalytical Chemistry

Rigling, M., Yadav, M., Yagishita, M., Nedele, A.K., Sun, J., Zhang, Y. (2021) Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink, veröffentlicht in: LWT - Food Science and Technology.

Mu, W., Zhang, Y., Stressler, T., Huber, I., Fischer, L., Jiang, B. (2020) A report on the 2nd Chinese-German Symposium: Functional and healthy food ingredients: emerging insights and technologies, veröffentlicht in: Trends in Food Science & Technology.

Zhang, C., Zhu, X., Zhang, F., Yang, X., Ni, L., Zhang, W., Lui, Z., Zhang, Y. (2020) Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leave as a model material, veröffentlicht in: Food Hydrocolloids.

Nedele, A.K., Gross, S., Rigling, M., Zhang, Y. (2020): Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme, veröffentlicht in: Food Chemistry.

Stressler, T., Fischer, L., Zhang, Y., Huber, I., Jiang, B., Mu, W., Nie, S. (2019) Conference report 1st German-Chinese Symposium "Functional and healthy food ingredients generated through state-of-the-art-biotechnology"- Outcome & perspectives, veröffentlicht in: Trends in Food Science & Technology.

Rigling, M., Fraatz, M.A., Trögel, S., Sun, J., Zorn, H., Zhang, Y. (2019): Aroma investigation of Chios mastic gum (Pistacia lentiscus Variety Chia) using headspace gas chromatography combined with olfactory detection and chiral analysis, veröffentlicht in: Journal of Agriculture and Food Chemistry.

Guo, W.L., Deng, J.C., ..., Zhang, Y., Luo, P.J., Ni, L., Rao, P.F., Lv, X.C. (2019) Hypoglycemic and hypolipidemic activities of Grifola frondosa polysaccharides and their relationship with the modulation of intestinal microflora in diabetic mice induced by high-fat diet and streptozotocin, veröffentlicht in: International Journal of Biological Macromolecules.

Li, L., Guo. W.L., Zhang, W., Xu, K.X., Qian, M., Bai, W.D., Zhang, Y., Rao, R.F., Ni, L., Lv, X.C (2019) Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats, veröffentlicht in: Foods & Functions.

Li, L., Xu, J.X., ..., Zhang, Y., Ni, L., Liu, B., Rao, R.F., Lv, X.C. (2019) Preparations of Ganoderma lucidum polysaccharide-chromium (III) complex and its hypoglycemic and hypolipidemic activities in high-fat and high-fructose diet-induced pre-diabetic mice, veröffentlicht in: International Journal of Biological Macromolecules.

Sabbatini, A., Jurnatan, Y., Fraatz, M. A., Govori, S., Haziri, A., Millaku, F., Zorn, H., Zhang, Y. (2018): Aroma Characterization of a Wild Plant (Sanguisorba Albanica) from Kosovo using Multiple Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry-Olfactometry, veröffentlicht in: Food Research International.

Zhang, Y. Fraatz, M. A., Birk, F., Rigling, M., Hammer, A., Zorn, H. (2018): Enantiomeric Ratios of 2-Methylbutanoic Acid and Its Methyl Ester: Elucidation of Novel Biogenetic Pathways towards (R)-Methyl 2-methylbutanoate in a Beverage Fermented with Shiitake, veröffentlicht in: Food Chemistry.

Lu, Z., Zhang, Y., Berriman, M. (2018) A Web Portal for Gene Expression Across All Life Stages of Schistosoma mansoni, veröffentlicht in: bioRXiv

Oezdemir, S., Heerd, D., Quitmann, H., Zhang, Y., Fraatz, M.A., Zorn, H., Czermak, P. (2017) Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage, veröffentlicht in: Beverages

Lu, Z., Zhang, Y. (2017) Faciliated Analysis of Large Data Sets by Interactive Visualisation, veröffentlicht in: bioRxiv

Vorträge:

Rigling, M., Höckmeier, L., Leible, M., Gibis, M., Weiss, J., Zhang, Y. (2024) Diffusionsverhalten von Aromastoffen in Wiener Würstchen unter unterschiedlichen Bedigungen, Regionalverbandtagung Südwest der LChG, Kaiserslautern, Deutschland.

Rigling, M., Zhang, Y. (2023) Flavor tuning of green tea infusion towards hedonic western flavors by fermentation iwth edible basidiomycetes, 37th EFFoST International Conference, Valencia, Spanien.

Zhang, Y. (2023) Basidiomycetes bioprocess: generation of meat flavors from Allium species, 13th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Deutschland.

Rigling, M., Steger, M.C, Schwarz, S., Lachemeiner D.W., Zhang, Y. (2023) Sensorial and aroma properties of coffee by-products - coffee leaves and coffee flowers, International Coffee Convention 2023, Mannheim, Deutschland.

Zhu, L., Zhang, Y. (2023) Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: aroma profile change and binding mechanism, DECHEMA Summer School 2023, Geisenheim, Deutschland.

Hannemann, L., Liang, J., Schiebelbein, R., Zhang, Y. (2023) Fermentation of acid and soy whey with Ischnoderma benzoinum to generate an almond-like aroma profile, DECHEMA Summer School 2023, Geisenheim, Deutschland.

Liang, J., Heimbach, J., Kohlus, R., Zhang, Y. (2022) Spray drying of herbs and spices using basil and ginger as a model system - aroma analysis of basil and ginger samples, Forschertag der Adalbert-Raps-Stiftung 2022, Kulmbach, Deutschland.

Stöppelmann, F., Chan, L.F., Walter, A., Handschuh, L., Zhang, Y. (2022) Vegan meaty and savory generation from Laetiporus sulphureus and Polyporus umbellatus-mediated ferementation of onions: sensory evaluation and aroma analysis, Forschertag der Adalbert-Raps-Stiftung 2022, Kulmbach, Deutschland.

Stöppelmann, F., Chan, L.F., Zhang, Y. (2022) The effect of flavor tuning via basidiomycetes-mediated fermentations: generation of vegan meaty flavors from onion, Regionalverbandtagung Südwest der LChG, online.

Liang, J., Shalaby, N., Spraul, M., Zhang, Y. (2022) Identification and quantificstion of hay-like off-flavor in basil samples after various processing, Regionalverbandtagung Südwest der LChG, online.

Rigling, M., Kanter, J.P., Zhang, Y. (2022) Alkylpyrazinfingerprinting in tee und teeähnlichen Produkten mittels direct immersionn-stir bar sorptive extraction-Gaschromatographie-Massenspektrometrie (DI-SBSE-GC-MS), Regionalverbandtagung Südwest der LChG, online.

Nedele, A.K., Bär, A., Mayer, N., Schiebelbein, R., Zhang, Y. (2021) Green off-flavor in soy products: Linkage of the sensorial aversion to green aldehydes and reduction by fermentation with Lycoperdon pyriforme, 35th EFFoST International Conference, Lausanne, Schweiz.

Nedele, A.K., Hinrichs, J., Zhang, Y. (2021) Edible basidiomycetes mediated bioprocess upcycles food side streams in a circuar economy - case study acid whey and pulse serum, EBU Scientific Forum, online.

Rigling, M., Kanter, J.P., Zhang, Y. (2021) Biosynthese von Alkylpyrazinen mit Flammulina velutipes, 49. Deutscher Lebensmittelchemiker Tag, online.

Rigling, M., Nedele, A.K., Zhubin, L., Zhang, C., Ni, L., Zhang, Y. (2019): An innovative approach for natural flavors generation: Fermentation of green tea and its byproducts with edible basidiomycetes. 2nd Chinese-German Symposium, Wuxi, China.

Zhang, Y., Rigling, M., Jensen, T. (2019): Generation of Natural Flavors by Fermentation of Spices with Edible Basidiomycetes, 3. Treffen der von der Adalbert-Raps-Stiftung geförderten Forschungsprojekte 2019, Kulmbach, Deutschland.

Nedele, A.K., Zhang, Y. (2019): Aromaveränderung mit Basidiomyceten: Verbesserung des Aromas von Sojagetränken, Regionalverbandstagung Südwest der LChG, Stuttgart, Deutschland.

Rigling, M., Yadav, M., Yagishita, M., Nedele, A.K., Zhang, Y. (2019): Natürliche Aromatisierung von Grüntee durch Fermentation mit Enokitake, Regionalverbandstagung Südwest der LChG, Stuttgart, Deutschland.

Zhang, Y (2018): Natural flavor for food in EU: what bioflavors brings?, New Trends on Food Technology, Quanzhou, China.

Zhang, Y. (2018): Flavor Production by Basidiomycetes: a Novel Non-Alcoholic Beverage Fermented by Shiitake, The 2nd International Flavor and Fragrance Conference, Wuxi, China.

Thomas, C.; Scheeff, E.; Zhang, Y.; Hinrichs, J. (2018): Aroma Analysis of a foamed dairy Matrix by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), 3rd Food Structure and Functionality Forum Symposium & 3rd IDF Symposium on Microstructure of Dairy Products, Montreal.

Flash Poster Talks:

Liang, J., Rigling, M., Zhang, Y., Hannemann, L., Zhang, Y. (2023) Upcycling of soy whey with Ischnoderma benzoinum towards production of bioflavors and mycoprotein, 37th EFFoST International Conference, Valencia, Spanien.

Stöppelmann, F., Chan, L.F., Zhang, Y. (2022) Produktion eines veganen Leberwurst-Aromas durch Polyporus umbellatus-basierte Fermentation von Zwiebeln, 50. Deutscher Lebensmittelchemiker Tag, Hamburg, Deutschland.

Nedele, A.K., Schiebelbein, R., Bär, A., Zhang, Y. (2021) Reduktion des grünen und bohnigen Fehlaromas in Sojadrink: Abbau von (E,E)-2,4-Decadienal durch die Fermentation mit Lycoperdon pyriforme. 49. Deutscher Lebenmittelchemiker Tag, online.

Poster:

Zhang, Y., Wang, X., Jin, Q., Zhang, Y. (2023) Thermally induced degradation of beneficial glucosinalate progoitrin: characterization of flavor products and proposed degradation pathways, 37th EFFoST International Conference, Valencia, Spanien.

Liang, J., Xu, N., Nedele, A.K., Rigling, M., Zhu, L., Zhang, Y., Stöppelmann, F.,  Hannemann, L., Zhang, Y. (2023) Upcycling of soy whey with Ischnoderma benzoinum towards production of bioflavors and mycoprotein, 37th EFFoST International Conference, Valencia, Spanien.

Wagner, T., Pfeifle, H., Hildebrand, G., Zhang, Y. (2023) Formation of vegan cheese flabors from plant portein und fats by fermentation with Aegrocybe aegerita and Trametes versicolor: fermentation process and aroma decoding, 13th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Deutschland.

Stöppelmann, F., Hildebrand, G., Zhang, Y. (2023) Investigation of meaty and fatty flavors generated by Polyporus umbellatus and Laetiporus sulphureus-mediated fermentations of onions, 13th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Deutschland.

Hannemann, L., Schiebelbein, R., Zhang, Y. (2023) Fermentation von Sauermolke mithilfe von Ischnoderma benzoinum zur Gewinnung interessanter Aromastoffe, 51. Deutsche Lebensmittelchemietage, Bonn, Deutschland.

Wagner, T., Pfeifle, H., Hildebrand, G, Zhang, Y. (2023) Biotransformation von veganen Käsearomen aus pflanzlichen Proteinen und Lipiden durch Fermentation mit Basidiomyceten: Aromadecoding und Metabolismus relevanter Präkusoren, 51. Deutsche Lebensmittelchemietage, Bonn, Deutschland.

Zhang, Y., Zhen, C., Liu, C., Wang, X., Ji, Q. Zhajg, Y. (2022) Key aroma precursors in Brassica vegetables and oilseed: an overview of enzyme and themally induced generation of odorants from gulcosinolates, Bioflavour, Frankfurt, Deutschland.

Liang, J., Heimbach, J., Kohlus, R., Zhang, Y. (2022) Influence of peeling on the volatile and non-volatile compounds responsible for aroma, sensory and nutrition in ginger, Bioflavour, Frankfurt, Deutschland.

Wagner, T., Zhang, Y. (2022) Basidiomycete-mediated fermentation of plant-based substrates to produce vegan cheese flavors: sensory studies and aroma analysis, Bioflavour, Frankfurt, Deutschland.

Stöppelmann, F., Chan, L.F., Zhang, Y. (2022) Generation of a fried beef patty-like flavor via Laetiporus sulphureus-mediated fermentation of onions , Bioflavour, Frankfurt, Deutschland.

Rigling, M., Heger, F., Graule, M., Zhang, Y. (2022), A robust basidiomycete-mediated fermentation process for natural chocolate-like flavor generation, Bioflavour, Frankfurt, Deutschland.

Liang, J., Heimbach, J., Kohlus, R., Zhang, Y. (2022) Qualitative and quantitative aroma analysis of spray-dried ginger powder by DI-SBSE-GC-MS-O combined with sensory evaluation, 50. Deutscher Lebensmittelchemiker Tag, Hamburg, Deutschland.

Wagner, T., Zhang, Y. (2022) Gewinnung von veganen Käsearomen durch basidiomyceten-vermittelte Fermentation aus pflanzlichen Proteinen und Fetten, 50. Deutscher Lebensmittelchemiker Tag, Hamburg, Deutschland.

Rigling, M., Heger, F., Graule, M., Zhang, Y. (2022),  Ein robuster Fermentatiosnprozess zur biotechnologischen Produktion von schokoladenartigem Aroma mit Mycetinis scorodonius, 50. Deutscher Lebensmittelchemiker Tag, Hamburg, Deutschland.

Stöppelmann, F., Chan, L.F., Zhang, Y. (2022) Produktion eines veganen Leberwurst-Aromas durch Polyporus umbellatus-basierte Fermentation von Zwiebeln , 50. Deutscher Lebensmittelchemiker Tag, Hamburg, Deutschland.

Segatz, V., Steger, M., Blumenthal, P., Gottstein, V., Rigling, M., Schwarz, S., Zhang, Y., Lachenmeier, D.W. (2021) Evaluation of analytical methods to determine regulatory compliance of coffee leaf tea, Foods2021, online.

Thomas, C., Ritter, J., Nedele, A.K., Hinrichs, J., Zhang, Y. (2021) Does foaming enhance dynamic aroma release from a dairy matrix?, 4th Food Structure and Functionality Symposium, online

Liang, J., Spraul, M., Zhang, Y. (2021) Identification of hay-like off-flavor compounds in different basil samples, 49. Deutscher Lebensmittelchemiker Tag, online.

Nedele, A.K., Mayer, N., Schiebelbein, R., Zhang, Y. (2021) Reduction of green off-flavor compounds in soy drink with basidiomycetes, 16th Weurman Flavor Research Symposium, online.

Rigling, M., Kanter, J.P., Zhang, Y. (2021) Biosynthesis of alkylpyrazines with Flammulina velutipes and Mycetinis scorodonius, 16th Weurman Flavor Research Symposium, online.

Zhang, Y., Rigling, M., Nedele, A.K. (2021) Submerged fermentation of basidiomycetes: An alternative approach to discover interesting flavors and versatile odorants, 16th Weurman Flavor Research Symposium, online.

Nedele, A. K., Almuhammad, M., Stegemüller, L.S., Winckler, C.J., Rigling, M., Zhang, Y. (2019): Bioflavor generation by Basidiomycetes: Enhancing flavor attributes of soy drink, Pre-conference Hohenheimer China-Dialog, Stuttgart, Deutschland.

Rigling, M., Zwinkmann, K.P., Yagishita, M., Nedele, A.K., Zhang, Y.  (2019): Innovative approaches for natural flavor generation: Fermentation of green tea and its byproducts with basidiomycetes, Pre-conference Hohenheimer China-Dialog, Stuttgart, Deutschland.

Nedele, A. K., Almuhammad, M., Gross, S., Rigling, M.,  Zhang, Y. (2019): Bioflavor generation by basidiomycetes: tuning flavor of soy drink, 12th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Deutschland.

Rigling, M., Yadav, M., Yagishita, M., Nedele, A.K., Zhang, Y. (2019): Natural Aromatization of tea by submerged fermentation with enokitake (Flammulina velutipes), 12th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Deutschland.

Nedele, A. K., Rigling, M., Zhang, Y. (2019): Veränderung des Aromas von Sojagetränken durch Fermentation mit Basidiomyceten, Kooperationsforum der FEI, Bonn, Deutschland.

Rigling, M., Nedele, A.K., Zhang, Y. (2019): Grünteefermentation mit Basidiomyceten  – neue Wege zur Produktion natürlicher Aromastoffe, Kooperationsforum der FEI, Bonn, Deutschland.

Rigling, M., Fraatz, M.A., Trögel, S., Sun, J., Zorn, H., Zhang, Y (2019): Aromaprofilanalyse von chiotischem Mastix mittels Gaschromatographie-Olfaktometrie und chiraler Analyse, Regionalverbandstagung Südwest der LChG, Stuttgart, Deutschland.

Zhang, Y. (2018): Unequal Enantiomeric Ratios of 2-Methylbutanoic Acid and its Methyl Ester: Elucidation of Novel Biogenetic Pathways of (R)-Methyl 2-methylbutanoate in a Fermented Beverage, Bioflavour 2018, Frankfurt, Deutschland.

Nedele, A. K., Almuhammad, M., Stegemüller, L.S., Winckler, C.J., Rigling, M., Zhang, Y. (2018): Bioflavor generation by Basidiomycetes: Enhancing Flavor Attributes of Soy Drink, 1st Chinese-German Symposium, Stuttgart, Deutschland.

Rigling, M., Zwinkmann, K.P., Wächter, M., Partsch, V,, Nedele, A.K., Zhang, Y. (2018): Fungal Fermentation Induced Natural Flavor – an Insight from Bioeconomy, 1st Chinese-German Symposium, Stuttgart, Deutschland.

Rigling, M., Zhang, Y. (2017): Aroma Profile of Mastic Gum (Pistacia lentiscus) by Sorptive Extraction Techniques and Olfactory Analysis, Deutsche Sensoriktage 2018, Stuttgart, Deutschland.