Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation
2023 · Food Chemistry X · 22 citations
https://doi.org/10.1016/j.fochx.2023.100755
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Guanhua Cai
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Guanhua Cai is an academic researcher from Liaoning University of Technology. The author has contributed to research in topics: Meat and Animal Product Quality & Animal Nutrition and Physiology & Advanced Chemical Sensor Technologies. The author has an h-index of 3, co-authored 7 publications.
Papers by this author
worksInsight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
2025 · Food Chemistry · 6 citations
https://doi.org/10.1016/j.foodchem.2025.143445
Identifying the quality characteristics of pork floss structure based on deep learning framework
2023 · Current Research in Food Science · 3 citations
https://doi.org/10.1016/j.crfs.2023.100587
Investigation of the interaction between collagen and furan derivatives during the heating process via multidimensional spectroscopy and GC-MS technology
2024 · Food Chemistry · 2 citations
https://doi.org/10.1016/j.foodchem.2024.142484
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