Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushroomsJOURNAL OF FOOD COMPOSITION AND ANALYSISIF4.62024-12-011OAAI
Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying ProcessJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22024-05-281PRE
Unlocking the potential of odor-induced sugar reduction: an updated review of the underlying mechanisms, substance selections, and technical methodologies释放气味诱导的糖减少的潜力: 对潜在机制，物质选择和技术方法的最新回顾TRENDS IN FOOD SCIENCE & TECHNOLOGYIF15.42024-05-011OAAI
Optimization of thermal desorption conditions of stir bar sorptive extraction facilitated by machine learningJOURNAL OF CHROMATOGRAPHY AIF42023-09-012PRE
Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)FOOD CHEMISTRYIF9.82023-09-0113PRE
Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma CharacterizationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22023-08-244PRE
Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and MycoproteinJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22023-06-017PRE
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项