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Qinqin Chen

Showing results (1-10 of 70) with videos related to

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Food Chemistry|March 12, 2025
Impact of postharvest ripening on peach quality: Aroma release and formation mechanismGege Liu, Jinfeng Bi, Qinqin Chen
Food Research International (Ottawa, Ont.)|November 4, 2025
Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processingGege Liu, Jinfeng Bi, Min Gou, et al.
Nature Food|March 14, 2025
Global seafood production practices and trade patterns contribute to disparities in exposure to methylmercuryQinqin Chen, Qingru Wu, Yuying Cui, et al.
Food Chemistry|April 23, 2024
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomicsGege Liu, Qinqin Chen, Min Gou, et al.
Carbohydrate Polymers|January 29, 2026
Novel insights into the impact of pectin structure on key aroma components of peachesGege Liu, Xi Bao, Qinqin Chen, et al.
Microbial Biotechnology|February 4, 2026
Root Microbiota: Orchestrating Architecture-Smart CropsQinqin Chen, Yanlai Yao, Huan Chen, et al.
National Science Review|December 23, 2024
Mercury records from natural archives reveal ecosystem responses to changing atmospheric depositionQinqin Chen, Qingru Wu, Yuying Cui, et al.
Food Chemistry|December 3, 2023
Formation of key aroma-active and off-flavor components in concentrated peach pureeGege Liu, Qinqin Chen, Min Gou, et al.
International Journal of Pharmaceutics|February 21, 2017
Assessment of surface caking of powders using the ball indentation methodQinqin Chen, Umair Zafar, Mojtaba Ghadiri, et al.
Water Research|January 1, 2026
Visualizing the transformation of reactive species in PMS/Cl<sup>-</sup> system via in-situ EPR spectroscopy: Direct detection and mechanistic confirmation of HO<sup>•</sup>Daixi Zhou, Renli Yin, Qinqin Chen, et al.
Pageof 7

Showing results (1-10 of 70) with videos related to

Sort By:
Pageof 7
Food Chemistry|March 12, 2025
Impact of postharvest ripening on peach quality: Aroma release and formation mechanismGege Liu, Jinfeng Bi, Qinqin Chen
Food Research International (Ottawa, Ont.)|November 4, 2025
Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processingGege Liu, Jinfeng Bi, Min Gou, et al.
Nature Food|March 14, 2025
Global seafood production practices and trade patterns contribute to disparities in exposure to methylmercuryQinqin Chen, Qingru Wu, Yuying Cui, et al.
Food Chemistry|April 23, 2024
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomicsGege Liu, Qinqin Chen, Min Gou, et al.
Carbohydrate Polymers|January 29, 2026
Novel insights into the impact of pectin structure on key aroma components of peachesGege Liu, Xi Bao, Qinqin Chen, et al.
Microbial Biotechnology|February 4, 2026
Root Microbiota: Orchestrating Architecture-Smart CropsQinqin Chen, Yanlai Yao, Huan Chen, et al.
National Science Review|December 23, 2024
Mercury records from natural archives reveal ecosystem responses to changing atmospheric depositionQinqin Chen, Qingru Wu, Yuying Cui, et al.
Food Chemistry|December 3, 2023
Formation of key aroma-active and off-flavor components in concentrated peach pureeGege Liu, Qinqin Chen, Min Gou, et al.
International Journal of Pharmaceutics|February 21, 2017
Assessment of surface caking of powders using the ball indentation methodQinqin Chen, Umair Zafar, Mojtaba Ghadiri, et al.
Water Research|January 1, 2026
Visualizing the transformation of reactive species in PMS/Cl<sup>-</sup> system via in-situ EPR spectroscopy: Direct detection and mechanistic confirmation of HO<sup>•</sup>Daixi Zhou, Renli Yin, Qinqin Chen, et al.
Pageof 7