教师主页二维码
手机版
常用链接
- [11]期刊论文，GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from,Food Research International,2021/04/01,陈艳萍
- [12]期刊论文，Application of the ideal profile method to identify an ideal sufu for nonregular consumers,Journal of the Science of Food and Agriculture,2018/02/01,陈艳萍
- [13]期刊论文，Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Poten,Journal of Agricultural and Food Chemistry,2021/08/01,陈艳萍
- [14]期刊论文，Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristi,FLAVOUR AND FRAGRANCE JOURNAL,2020/01/01
- [15]期刊论文，Antioxidant activities of ginger extract and its constituents toward lipids,Food Chemistry,2018/01/01,陈艳萍
- [16]期刊论文，An on-line study about consumers' perception and purchasing behavior toward umami seasonings in Chin,FOOD CONTROL,2020/04/01
- [17]期刊论文，Understanding and assessing cultural differences in sensory preferences,Cereal Foods World,2019/02/01,陈艳萍
- [18]期刊论文，Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd),Journal of Sensory Studies,2016/01/01,陈艳萍
- [19]期刊论文，Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the ana,JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES,2020/03/01
- [20]期刊论文，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) ,2018/04/01,陈艳萍