Jiaqi Tian

Decoupling Flavor From Spoilage: A Microbial and Chemical Framework for Volatile Sulfur Compounds and Biogenic Amines in Washed‐Rind and Aged Cheeses

ABSTRACT Ripened washed‐rind and long‐ripened cheeses owe their prized sulfurous, savory character to intensive proteolysis and amino‐acid catabolism; the same activity, when poorly controlled, also generates sensory off‐flavors and toxic biogenic amines (BAs). Histamine and tyra...

Carbon Precursor-Dependent Si–C Interfacial Reactions and Phase Evolution in Silicon Carbide Synthesis

Abstract Silicon carbide (SiC) synthesis from different carbon precursors was systematically investigated to clarify the interfacial reaction process and phase evolution over 1300–2250 °C. Flake graphite (FG), spherical graphite (SG), and petroleum coke (PC) were selected as repr...