Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
2018 · Food Chemistry · 102 citations
https://doi.org/10.1016/j.foodchem.2018.07.106
F
Feng Chen
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Feng Chen is an academic researcher from Chengdu Medical College. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Fermentation and Sensory Analysis & Biochemical Analysis and Sensing Techniques. The author has an h-index of 52, co-authored 185 publications.
ORCID: 0000-0001-9491-5348Papers by this author
worksDiscrimination of transgenic soybean seeds by terahertz spectroscopy
2016 · Scientific Reports · 42 citations
https://doi.org/10.1038/srep35799
Removal of the fishy malodor from <i>Bangia fusco‐purpurea</i> via fermentation of <i>Saccharomyces cerevisiae</i> , <i>Acetobacter pasteurianus</i> , and <i>Lactobacillus plantarum</i>
2021 · Journal of Food Biochemistry · 35 citations
https://doi.org/10.1111/jfbc.13728
Characterization of aroma-impact compounds in dry jujubes ( <i>Ziziphus jujube Mill</i> .) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)
2017 · International Journal of Food Properties · 26 citations
https://doi.org/10.1080/10942912.2016.1273234
The effects of ultrasonic vibration on riveting quality
2022 · Scientific Reports · 8 citations
https://doi.org/10.1038/s41598-022-17095-1
The effect of instant tea on the aroma of duck meat
2024 · Food Chemistry X · 5 citations
https://doi.org/10.1016/j.fochx.2024.101401
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