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陈艳萍
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[1]chenyanping. An on-line study about consumers' perception and purchasing behavior toward umami seasonings in China FOOD CONTROL, 2020,
[2] Understanding and assessing cultural differences in sensory preferences Cereal Foods World, 2019,
[3] Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd) Journal of Sensory Studies, 2016,
[4]chenyanping. Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2020,
[5] Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes ELSEVIER, Reference Module in Food Science 2018 (Book chapter in Encyclopedia of Food Chemistry) , 2018,
[6] Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken Food Research International , 2020,
[7]chenyanping. Development of a lexicon for red sufu Journal of Sensory Studies, 2018,
[8]chenyanping. Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder and brewed coffee) Flavour and Fragrance Journal, 2020,
[9] Optimization of a headspace solid-phase microextraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination Food Chemistry, 2018,
[10]chenyanping. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS) Meat Science, 2020,
[11]chenyanping. Quantitative Analyses of the Umami Characteristics of Disodium Succinate in Aqueous Solution Food Chemistry, 2020,
[12]chenyanping. 基于琥珀酸二钠的鲜味相互作用及呈味基料的研究 食品研究与开发, 2020,
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