1、Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic
使用HS-SPME-GC-MS結(jié)合電子鼻和電子探針對不同NaCl替代品的干發(fā)酵香腸的風味特征進行表征      東北農(nóng)業(yè)大學    Meat Science

2、1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing
基于1H nmr的代謝組學和感官評價對金華火腿傳統(tǒng)加工和現(xiàn)代加工的風味物質(zhì)進行了表征      寧波大學    Food Control 126 (2021) 107873

3、Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
用不同的烹飪方法制成的豬肋排和雞湯的化學成分和感官特征    河南牧業(yè)經(jīng)濟學院    Food Chemistry 345 (2021) 128755

4、Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
利用HS-SPME-GC/MS結(jié)合電子鼻和電子舌對選定的哈爾濱紅香腸的風味進行表征    東北農(nóng)業(yè)大學    Meat Science 172 (2021) 108345

5、Effect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder

不同干燥方法結(jié)合發(fā)酵和酶解對雞骨粉營養(yǎng)成分和風味的影響    江南大學    DRYING TECHNOLOGY

6、Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue,and HS-SPME/GC-MS
使用電子鼻、電子舌和HS-SPME/GC-MS評估熟雞腿的風味特性與吸糖次數(shù)的關(guān)系    東北農(nóng)業(yè)大學    LWT - Food Science and Technology 140 (2021) 110764

7、Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMSHS-GC-IMS
HS-GC-IMSHS-GC-IMS檢測老化時間對南京水煮板鴨風味成分的影響      肉類加工與質(zhì)量控制教育部重點實驗室    LWT Available online 26 November 2021, 112870

8、Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations
基于電子感官評價的三個品種雞蛋感官品質(zhì)比較     中國農(nóng)業(yè)科學院飼料研究所    Foods 2021, 10(9), 1984;

9、Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone
微波聯(lián)合超聲預(yù)處理對牛骨酶法水解產(chǎn)物風味及抗氧化活性的影響     江南大學食品科學與技術(shù)國家重點實驗室   Food Bioscience Volume 44, Part A, December 2021, 101399

10、Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
通過接種不同乳酸菌改善低鹽臘腸口感     東北農(nóng)業(yè)大學食品學院   Food Research International Volume 145, July 2021, 110391

11、Effects of bromelain on the quality of smoked salted duck
使用冷壓芝麻籽餅使法蘭克福香腸的磷酸鹽含量降低50%

     
12、Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and m*riate statistical analysis
基于GC-IMS和多元統(tǒng)計分析對不同死后陳化時間的嫩煮雞肉風味和口感的探索    南京農(nóng)業(yè)大學食品科學技術(shù)學院    Food Bioscience Volume 43, October 2021, 101326

13、Characterization of umami compounds in bone meal hydrolysate
骨粉水解液中鮮味化合物的表征     河南農(nóng)業(yè)大學肉制品加工重點實驗室    J. Food Sci. 2021;1–12.

14、Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
用電子舌和電子鼻結(jié)合HS-SPME-GC-MS評價不同木屑熏培根的風味特征      東北農(nóng)業(yè)大學食品學院   Meat ScienceVolume 182, December 2021, 108626

15、Effect of different drying methods on the characteristics of chicken powder added with basil during storage
不同干燥方法對添加羅勒雞肉粉貯藏特性的影響      江南大學食品科學與技術(shù)國家重點實驗室    Drying Technology Received 15 Jan 2021

16、A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying
一種生產(chǎn)高品質(zhì)羅勒風味雞肉粉的新方法:超聲波、微波真空和熱風干燥      江南大學理工學院    Flavour Fragr J. 2021;36:323–331.