GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
2021 · Food Research International · 162 citations
https://doi.org/10.1016/j.foodres.2021.110222
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Yan Ping Chen
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Yan Ping Chen is an academic researcher from University of Shanghai for Science and Technology. The author has contributed to research in topics: Meat and Animal Product Quality & Advanced Chemical Sensor Technologies & Biochemical Analysis and Sensing Techniques. The author has an h-index of 21, co-authored 47 publications.
ORCID: 0000-0003-2421-3863Papers by this author
worksCharacterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach
2024 · Food Chemistry · 14 citations
https://doi.org/10.1016/j.foodchem.2024.140803
Characterization and Comparative Analysis of the Key Aroma Compounds in Selected Kefir and Yogurt Samples by Sensomics
2026 · Journal of Agricultural and Food Chemistry · 0 citations
https://doi.org/10.1021/acs.jafc.5c16188
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