Dr NI YANG's Outputs (41)

Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening (2025)
Journal Article
Sun, M., Yang, N., He, Y., Miao, X., Niu, H., Hua, M., Wang, J., & Li, D. (2025). Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening. Food Research International, 219, Article 116961. https://doi.org/10.1016/j.foodres.2025.116961

Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organi... Read More about Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening.

Treatment of fruit juices with β-glucosidase for release of aroma precursors (2025)
Journal Article
Schmidt, S., Yang, N., Gröger, H., Saarela, M., Hessel, V., & Fisk, I. (2025). Treatment of fruit juices with β-glucosidase for release of aroma precursors. Food Chemistry, 491, Article 145212. https://doi.org/10.1016/j.foodchem.2025.145212

Β-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Here, we compare β-glucosidase A (BglA) from the extremophile Halothermothrix orenii H168 expressed in... Read More about Treatment of fruit juices with β-glucosidase for release of aroma precursors.

Detection of aphid infestation on faba bean (Vicia faba L.) by hyperspectral imaging and spectral information divergence methods (2025)
Journal Article
Saeidan, A., Caulfield, J., Vuts, J., Yang, N., & Fisk, I. (2025). Detection of aphid infestation on faba bean (Vicia faba L.) by hyperspectral imaging and spectral information divergence methods. Journal of Plant Diseases and Protection, 132, Article 109. https://doi.org/10.1007/s41348-025-01100-6

Aphids hide under leaves, reproduce rapidly, and require early detection to prevent crop damage, disease transmission, and ensure effective pest management. This study presents a novel approach for aphid detection by utilizing hyperspectral imaging,... Read More about Detection of aphid infestation on faba bean (Vicia faba L.) by hyperspectral imaging and spectral information divergence methods.

Evaluating the impact of simulated microgravity of a Random Positioning Machine on the stability of emulsions applying scaling analysis via dimensionless numbers (2025)
Preprint / Working Paper
Schmidt, S., Adebowale, M. N., Rebrov, E., Fisk, I., Yang, N., Saarela, M., & Hessel, V. (2025). Evaluating the impact of simulated microgravity of a Random Positioning Machine on the stability of emulsions applying scaling analysis via dimensionless numbers

Random Positioning Machines (RPM) are commonly used to simulate microgravity for plant growth and cell culturing experiments, but not properly in multi-phase flow studies, e.g., emulsions. The implications of fluid motion induced by RPM movement patt... Read More about Evaluating the impact of simulated microgravity of a Random Positioning Machine on the stability of emulsions applying scaling analysis via dimensionless numbers.

Screening of anti-inflammatory components in composite Houttuynia mixture using comprehensive two-dimensional ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry and network pharmacology (2025)
Journal Article
Lin, X., Zhou, L., Chen, L., Chen, Q., Jin, Z., Zhu, P., & Yang, N. (2025). Screening of anti-inflammatory components in composite Houttuynia mixture using comprehensive two-dimensional ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry and network pharmacology. Microchemical Journal, 213, Article 113660. https://doi.org/10.1016/j.microc.2025.113660

Houttuynia cordata Thunb. is a perennial herb with a distinct “fishy” flavour, commonly used in Asian cuisine and traditional medicine. To overcome the compound identification challenges in the composite formula of its mixture, a comprehensive two-di... Read More about Screening of anti-inflammatory components in composite Houttuynia mixture using comprehensive two-dimensional ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry and network pharmacology.

Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu) (2024)
Journal Article
Kirkwood, A., Fisk, I., Xu, Y., Reid, J., & Yang, N. (2025). Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu). Food Chemistry, 464, Part 3, Article 141888. https://doi.org/10.1016/j.foodchem.2024.141888

To ensure the aroma and flavour quality of dried herbs, it is essential to understand flavour reactions that occur during complex drying mechanisms. This study investigated aroma formation in dried Dendrobium nobile stems (Shihu), valued in Chinese c... Read More about Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu).

Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning (2024)
Journal Article
Yang, N., Simon, J., Fang, W., Ayed, C., Zhang, W. E., Axell, M., Viltoriano, R., & Fisk, I. (2025). Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning. Food Chemistry, 464, Article 141537. https://doi.org/10.1016/j.foodchem.2024.141537

The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC–MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea in... Read More about Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning.

Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS (2024)
Journal Article
Wang, Y., Huang, J., Lin, X., Su, W., Zhu, P., Yang, N., & Adams, E. (2024). Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS. Journal of Chromatography A, 1730, Article 465118. https://doi.org/10.1016/j.chroma.2024.465118

Terpenoids possess significant physiological activities and are rich in essential oils. Some terpenoids have chiral centers and could form enantiomers with distinct physiological activities. Therefore, the extraction and separation of terpenoids enan... Read More about Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS.

Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method (2024)
Journal Article
Kirkwood, A., Fisk, I., Xu, Y., & Yang, N. (2024). Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method. Journal of Food Composition and Analysis, 133, Article 106344. https://doi.org/10.1016/j.jfca.2024.106344

Dendrobium orchid stems (Chinese name Shihu) are becoming popular ingredients in food and drinks such as wine, teas and desserts, however, its aroma chemistry is not currently understood. Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatog... Read More about Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method.

Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies (2023)
Presentation / Conference Contribution
Guo, L., Zhang, W. E., Chen, W., Yang, N., Nguyen, Q., & Vo, T. D. (2023, November). Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies. Presented at AI 2023: Advances in Artificial Intelligence: 36th Australasian Joint Conference on Artificial Intelligence, Brisbane, Australia

Mushrooms play a pivotal role in bolstering Australia’s economy, impacting key sectors like agriculture, food production, and medicinal advancements. To meet the escalating need for sustainable food options and enhance mushroom harvesting efficiency,... Read More about Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies.

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review (2023)
Journal Article
Kirkwood, A., Fisk, I., Ayed, C., Xu, Y., & Yang, N. (2023). A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review. International Journal of Food Science and Technology, 58(10), 4921-4930. https://doi.org/10.1111/ijfs.16608

Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea a... Read More about A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review.

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans (2023)
Journal Article
Xu, S., Liu, Y., Sun, Z., Chen, G., Ma, F., Yang, N., de Melo Virginio Filho, E., & Fisk, I. D. (2023). Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans. Frontiers in Nutrition, 10, Article 1198802. https://doi.org/10.3389/fnut.2023.1198802

Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Cost... Read More about Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans.

Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds (2023)
Journal Article
Zhang, T., Lu, L., Yang, N., Fisk, I. D., Wei, W., Wang, L., Li, J., Sun, Q., & Zeng, R. (2023). Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds. Food Control, 153, Article 109930. https://doi.org/10.1016/j.foodcont.2023.109930

Understanding and predicting the storage stability of sweetcorn seeds is critical for effective supply chain management, however, prediction ability relies heavily on accelerated ageing (AA) studies and this is not always directly applicable to natur... Read More about Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds.

An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development (2023)
Journal Article
Zou, J., Wang, J., Hou, K., Wang, F., Su, S., Xue, W., Wu, W., Yang, N., & Du, X. (2023). An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development. Foods, 12(7), Article 1385. https://doi.org/10.3390/foods12071385

About 10 major crops basically feed the world. In fact, there are still a large number of plants that have not been fully explored and utilized because they have been ignored by the market and research. The expansion of food sources in various countr... Read More about An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development.

Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption (2023)
Presentation / Conference Contribution
Ward, E., Yang, N., Muhlhausler, B. S., Leghi, G. E., Netting, M. J., Elmes, M. J., & Langley-Evans, S. C. (2022, November). Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption. Presented at More Than Just Milk Lactation Science Symposium, Perth, Australia

Human milk is influenced by maternal habitual diet, yet we do not fully understand the short-term effects of dietary variations on breast milk macronutrient concentrations. This study aimed to determine if increasing sugar and fat consumption would i... Read More about Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption.

The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK (2023)
Journal Article
Zou, J., Chen, X., Liu, F., Wang, F., Wu, B., & Yang, N. (2023). The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK. Water, 15(4), Article 637. https://doi.org/10.3390/w15040637

The world is facing the challenge of increasing grain production and improving the environment, in which the treatment of diffuse water pollution from agriculture (DWP) is the important content. Traditional administrative means are still unable to so... Read More about The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK.

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization (2022)
Journal Article
XU, S., LIU, Y., MU, X., CHEN, H., TAO, G., SUN, Z., YANG, N., MA, F., & FISK, I. D. (2023). Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization. Food Science and Technology, 43, Article e97622. https://doi.org/10.1590/fst.97622

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati... Read More about Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization.

Impact of agro-forestry systems on the aroma generation of coffee beans (2022)
Journal Article
Xu, S., Liu, Y., Ma, F., Yang, N., Virginio Filho, E. D. M., & Fisk, I. D. (2022). Impact of agro-forestry systems on the aroma generation of coffee beans. Frontiers in Nutrition, 9, Article 968783. https://doi.org/10.3389/fnut.2022.968783

A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with different shade types and managements (organic and non-organic) consisti... Read More about Impact of agro-forestry systems on the aroma generation of coffee beans.

The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems (2022)
Journal Article
Hu, X., Ayed, C., Chen, J., Fisk, I., & Yang, N. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chemistry, 386(132824), https://doi.org/10.1016/j.foodchem.2022.132824

Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil... Read More about The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds (2021)
Book Chapter
Yang, N., Ford, C., & Fisk, I. (2021). APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds. In J. D. Beauchamp (Ed.), Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry (87-98). American Chemical Society. https://doi.org/10.1021/bk-2021-1402.ch007

Atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) can be used for the real-time analysis of volatile compounds both in vitro and in vivo. Recent developments of this technique, which are demonstrated herein, couple the APCI ion sou... Read More about APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds.