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Cheng Yang

6PUBLICATIONS

7CO-AUTHORS

Latin and classical Greek languagesPost harvest horticultural technologies (incl. transportation and storage)Food chemistry and food sensory scienceOenology and viticultureOptical properties of materials

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Publications (6)

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|Nov 24, 2022

Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice.

Chenyan Li, Cheng Yang, Jian Zhang

|Nov 11, 2022

Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes.

Liying Li, Cheng Yang, Jian Zhang

|May 20, 2022

Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.

Yuanyuan Liu, Cheng Yang, Qun Wang

|Apr 15, 2021

Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components.

Cheng Yang, Xin Jiang, Lulu Ma

|Nov 09, 2020

Preparation of 9<i>Z</i>-β-Carotene and 9<i>Z</i>-β-Carotene High-Loaded Nanostructured Lipid Carriers: Characterization and Storage Stability.

Cheng Yang, Hongxiao Yan, Xin Jiang

|Mar 14, 2020

LC-MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities.

Cheng Yang, Shuqin Zhang, Rundongdong Shi

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Frequent Collaborators

1 joint publications

Huaneng Xu

1 joint publications

Rong Tsao

1 joint publications

Xin Jiang

1 joint publications

Yuanyuan Liu

1 joint publications

Liying Li

1 joint publications

Jian Zhang

1 joint publications

Chenyan Li

Frequent Collaborators

1 joint publications

Huaneng Xu

1 joint publications

Rong Tsao

1 joint publications

Xin Jiang

1 joint publications

Yuanyuan Liu

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