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陈艳萍
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Scientific Research
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Scientific Research
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Paper Publications：
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A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt.JOURNAL OF DAIRY RESEARCH.2022
Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test.OENO ONE.2022
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices.FOOD CHEMISTRY.2022
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
油脂的风味及感知.食品与生物技术学报.2022
市售人造肉饼食用品质评价.中国食品学报.2022
Strategies to improve meat-like properties of meat analogs meeting consumers' expectations.BIOMATERIALS.2022
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Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety
食品感官评定
Research Projects：
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阿尔善风味土豆牛腩预制菜产业化关键技术开发与生产示范
宁波特色预制菜加工关键技术研究与智能装备集成应用
白酒风味测评
咖啡感官词汇与风味轮研究
特色南瓜风味品质挖掘与产品开发应用
不同品类特种麦芽特征风味成分的研究
百事产品风味分析与感官评价
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