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陈艳萍
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[1]chenyanping. A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt JOURNAL OF DAIRY RESEARCH, 2022,
[2]chenyanping. Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test OENO ONE, 2022,
[3]chenyanping. Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices FOOD CHEMISTRY, 2022,
[4] 消费者感官评价对酸奶品质提升的导向研究 食品安全质量检测学报, 2022,
[5] 油脂的风味及感知 食品与生物技术学报, 2022,
[6] 市售人造肉饼食用品质评价 中国食品学报, 2022,
[7] Strategies to improve meat-like properties of meat analogs meeting consumers' expectations BIOMATERIALS, 2022,
[8] Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS Molecules, 2022,
[9]chenyanping. 三个品种白切鸡食用品质评价 食品工业科技, 2021,
[10] Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status Journal of Food Biochemistry, 2021,
[11] GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions Food Research International, 2021,
[12] Application of the ideal profile method to identify an ideal sufu for nonregular consumers Journal of the Science of Food and Agriculture, 2018,
[13] Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction Journal of Agricultural and Food Chemistry, 2021,
[14]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,
[15] Antioxidant activities of ginger extract and its constituents toward lipids Food Chemistry, 2018,
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