Dong Chen

发表

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

Huan Cheng, Zihan Qin, Xiaosong Hu, 2013 .

Genome-wide analysis of RING finger proteins in the smallest free-living photosynthetic eukaryote Ostreococus tauri.

J. Zhao, Dong Chen, Yan Gao, 2016, Marine genomics.

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Dong Chen, Jing Zhao, Quanhong Li, 2014 .

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

Xingfeng Guo, Jihong Wu, X. Liao, 2016, Food and Bioprocess Technology.

Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Dong Chen, Xiaosong Hu, Zihan Qin, 2013 .

Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests.

Xiaosong Hu, Jihong Wu, Yan Zhang, 2012, Journal of agricultural and food chemistry.

Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage

Jihong Wu, Jing Zhao, X. Liao, 2015 .

Microbiological and physicochemical analysis of pumpkin juice fermentation by the basidiomycetous fungus Ganoderma lucidum.

Yuyu Zhang, Quanhong Li, Y. Ni, 2015, Journal of food science.

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro.

Quanhong Li, Jing Zhao, Dong Chen, 2014, Acta scientiarum polonorum. Technologia alimentaria.

Physico-chemical and Antioxidant Properties of Different Pumpkin Cultivars Grown in China

Dong Chen, Wei Liu, Jing Zhao, 2015 .

Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests.

Xiaosong Hu, Jihong Wu, Yan Zhang, 2012, Journal of agricultural and food chemistry.