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Changes of tomato powder qualities during storage

Powder technology, 2010-12, Vol.204 (1), p.159-166

2010

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An Optimized Detection Method for Chinese Red Huajiao Geographical Origin Determination, Based on Electronic Tongue and Ensemble Recognition Algorithm

Food analytical methods, 2022-09, Vol.15 (9), p.2414-2423

2022

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Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Foods, 2024-03, Vol.13 (6), p.836

2024

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Mass separation of deuterium and helium with conventional quadrupole mass spectrometer by using varied ionization energy

Review of scientific instruments, 2016-03, Vol.87 (3)

2016

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Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk

Foods, 2022-05, Vol.11 (9), p.1350

2022

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Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life

Current research in food science, 2024-01, Vol.8, p.100693-100693, Article 100693

2024

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Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage

Foods, 2023-01, Vol.12 (3), p.478

2023

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Monitoring volatile changes in infant formula during long-term storage at room temperature

Current research in food science, 2023, Vol.7, p.100645-100645, Article 100645

2023

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The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions

Food research international, 2022-07, Vol.157, p.111287-111287, Article 111287

2022

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Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.6108-6117

2024

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Fuel retention and recovery after disruptive shots in EAST

Nuclear materials and energy, 2017-08, Vol.12, p.638-641

2017

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Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics

Chemical senses, 2017-09, Vol.42 (7), p.575-584

2017

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An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS

Food chemistry, 2024-10, Vol.455, p.139881, Article 139881

2024

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Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems

Food research international, 2023-11, Vol.173, p.113277-113277, Article 113277

2023

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Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm

Journal of food science, 2021-11, Vol.86 (11), p.4922-4931

2021

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Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution

Food quality and preference, 2022-06, Vol.98, p.104542, Article 104542

2022

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Spatial-Temporal Patterns and Driving Factors of Population Aging in China at the County Level during 2000-2020

Redai dili, 2024-08, Vol.44 (8), p.1500-1512

2024

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Corrigendum to “Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution” [Food Quality and Preference 98 (2022) 104542]

Food quality and preference, 2022-07, Vol.99, p.104583, Article 104583

2022

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Longjing tea quality classification by fusion of features collected from E-nose

Chemometrics and intelligent laboratory systems, 2015-05, Vol.144, p.63-70

2015

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Fuel retention and recycling studies by using particle balance in EAST tokamak

Physica scripta, 2017-12, Vol.T170 (1), p.14070

2017

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High-resolution mass separation between helium and deuterium with conventional quadrupole mass spectrometer by using varied ionization energy

Vacuum, 2019-09, Vol.167, p.98-102

2019

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Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis

Foods, 2024-09, Vol.13 (17), p.2839

2024

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Study of the tungsten sputtering source suppression by wall conditionings in the EAST tokamak

Plasma science & technology, 2021-05, Vol.23 (5), p.55101

2021

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New reference standards for pungency intensity evaluation based on human sensory differentiations

Journal of sensory studies, 2018-08, Vol.33 (4), p.n/a

2018

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A Framework for Establishing Standard Reference Scale of Texture by Multivariate Statistical Analysis Based on Instrumental Measurement and Sensory Evaluation

Journal of agricultural and food chemistry, 2016-01, Vol.64 (1), p.286-294

2016

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Changes of tomato powder qualities during storage

An Optimized Detection Method for Chinese Red Huajiao Geographical Origin Determination, Based on Electronic Tongue and Ensemble Recognition Algorithm

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Mass separation of deuterium and helium with conventional quadrupole mass spectrometer by using varied ionization energy

Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk

Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life

Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage

Monitoring volatile changes in infant formula during long-term storage at room temperature

The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability

Fuel retention and recovery after disruptive shots in EAST

Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS

Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems

Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm

Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution

Spatial-Temporal Patterns and Driving Factors of Population Aging in China at the County Level during 2000-2020

Corrigendum to “Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution” [Food Quality and Preference 98 (2022) 104542]

Longjing tea quality classification by fusion of features collected from E-nose

Fuel retention and recycling studies by using particle balance in EAST tokamak

High-resolution mass separation between helium and deuterium with conventional quadrupole mass spectrometer by using varied ionization energy

Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis

Study of the tungsten sputtering source suppression by wall conditionings in the EAST tokamak

New reference standards for pungency intensity evaluation based on human sensory differentiations

A Framework for Establishing Standard Reference Scale of Texture by Multivariate Statistical Analysis Based on Instrumental Measurement and Sensory Evaluation

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