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Food Research International (Ottawa, Ont.)|November 1, 2025
SensoryCharacterization ofChicken soup at different temperatures by using check-all-that-apply (CATA) analysis and temporal dominance of sensations (TDS)Mingcheng Zhang, Luyi Jin, Peng Yu, et al.
Meat Science|May 18, 2020
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)Dengyong Liu, Lu Bai, Xi Feng, et al.
Frontiers in Microbiology|April 27, 2026
Study on the pathogenicity of Pasteurella multocida Type B in large-eared white rabbitsHaoran Zhao, Ming Wei, Yan Feng, et al.
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