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Foods (Basel, Switzerland)
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January 26, 2024
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses
Mingfeng Qiao, Huan Xiong, Xuemei Cai, et al.
Heliyon
|
June 3, 2024
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
Jia Chen, Xuemei Cai, Junliang Liu, et al.
Journal of the Science of Food and Agriculture
|
October 15, 2013
Effects of high temperature after pollination on physicochemical properties of waxy maize flour during grain development
Dalei Lu, Xuemei Cai, Fabao Yan, et al.
Food Chemistry: X
|
August 6, 2024
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
Chunyuan Ping, Yuanqi Liu, Jicai Bi, et al.
Food Chemistry
|
September 24, 2013
Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch
Dalei Lu, Xin Shen, Xuemei Cai, et al.
Frontiers in Nutrition
|
March 4, 2026
Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels
Cuiling Yuan, Hao Zhang, Quanxi Sun, et al.
Food Chemistry
|
May 1, 2025
Corrigendum to "Characterization of γ-CD-MOF-stabilized thymol pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish" [Food Chemistry 476 (2025) 143273]
Yiyi Cheng, Xiaoguo Ying, Xuemei Cai, et al.
Foods (Basel, Switzerland)
|
November 27, 2025
Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness
Xuemei Cai, Changqiu Li, Yujie Mo, et al.
Food Chemistry: X
|
May 17, 2024
Characterization of flavor and taste profile of different radish (<i>Raphanus Sativus</i> L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and <i>E</i>-nose/tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry
|
February 16, 2025
Characterization of γ-CD-MOF-stabilized thymol Pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish
Yiyi Cheng, Xiaoguo Ying, Xuemei Cai, et al.
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Search research articles
Search
Showing results (11-20 of 60) with videos related to
Sort By:
Page
of 6
Foods (Basel, Switzerland)
|
January 26, 2024
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses
Mingfeng Qiao, Huan Xiong, Xuemei Cai, et al.
Heliyon
|
June 3, 2024
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
Jia Chen, Xuemei Cai, Junliang Liu, et al.
Journal of the Science of Food and Agriculture
|
October 15, 2013
Effects of high temperature after pollination on physicochemical properties of waxy maize flour during grain development
Dalei Lu, Xuemei Cai, Fabao Yan, et al.
Food Chemistry: X
|
August 6, 2024
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
Chunyuan Ping, Yuanqi Liu, Jicai Bi, et al.
Food Chemistry
|
September 24, 2013
Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch
Dalei Lu, Xin Shen, Xuemei Cai, et al.
Frontiers in Nutrition
|
March 4, 2026
Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels
Cuiling Yuan, Hao Zhang, Quanxi Sun, et al.
Food Chemistry
|
May 1, 2025
Corrigendum to "Characterization of γ-CD-MOF-stabilized thymol pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish" [Food Chemistry 476 (2025) 143273]
Yiyi Cheng, Xiaoguo Ying, Xuemei Cai, et al.
Foods (Basel, Switzerland)
|
November 27, 2025
Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness
Xuemei Cai, Changqiu Li, Yujie Mo, et al.
Food Chemistry: X
|
May 17, 2024
Characterization of flavor and taste profile of different radish (<i>Raphanus Sativus</i> L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and <i>E</i>-nose/tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry
|
February 16, 2025
Characterization of γ-CD-MOF-stabilized thymol Pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish
Yiyi Cheng, Xiaoguo Ying, Xuemei Cai, et al.
Page
of 6