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Food Chemistry|February 18, 2022
Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysisHujun Xie, Fangfang Ni, Jian Gao, et al.
Food Science & Nutrition|December 15, 2025
Sensory Preference of Drinking Water Influenced by Subthreshold-Level Mineral Salt MixturesXiaowei Li, Xin Shen, Mohan Zhou, et al.
Sensors (Basel, Switzerland)|April 2, 2020
Rapid and Non-Destructive Detection of Compression Damage of Yellow Peach Using an Electronic Nose and ChemometricsXiangzheng Yang, Jiahui Chen, Lianwen Jia, et al.
International Journal of Biological Macromolecules|May 23, 2024
Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yamYe Li, Shengyang Ji, Minghao Xu, et al.
Food Research International (Ottawa, Ont.)|May 22, 2026
A sensory-calibrated electronic nose method for odor intensity quantification and grade identification in refrigeratorsShiwen Cheng, Li'ang Yin, Xiao Ye, et al.
International Journal of Biological Sciences|May 6, 2026
Olfactory epithelium organoid models identify Ddit3 as a potential therapeutic target against inflammation-related olfactory sensory neuronal loss and functional deficitJinxia Liu, Jiaming Qi, Nan Jiang, et al.
NPJ Science of Food|July 24, 2025
Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acidYuezhong Mao, Ziyue Zhang, Liang Liu, et al.
Food Chemistry|June 5, 2025
Cross-scale assessment of yam waxiness attribute from stress relaxation and fluid mechanics: A distinctive mouthfeel derived from starch matrixYe Li, Minghao Xu, Fan Wang, et al.
Food Chemistry|March 6, 2026
Research on the regulatory principles and molecular mechanisms underlying the interaction between erythritol and aroma compounds in sweet orangesYuKun Ren, YunWei Niu, RuJun Zhou, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Development and validation of a biomimetic mastication simulator for dynamic texture evaluation for cooked riceYanyun Cao, Shixin Cai, Xianlian Li, et al.
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