Shengmei Gai

发表

Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food

Dengyong Liu, Xiuwen Zhai, Bo Wang, 2022, Foods.

The purchase willingness of consumers for red meat in China.

Dengyong Liu, Bo Wang, Che-huan Shen, 2022, Meat science.

Consumer culture in traditional food market: The influence of Chinese consumers to the cultural construction of Chinese barbecue

Dengyong Liu, Y. Cai, Bo Wang, 2022, Food Control.

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System.

Xinglian Xu, Dengyong Liu, Ya-Min Deng, 2017, Journal of food science.

Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process

Dengyong Liu, Haining Guan, Yanli Tian, 2023, LWT.

Impact of oral processing on texture attributes and taste perception

Dengyong Liu, Ya-Min Deng, Lei Sha, 2017, Journal of Food Science and Technology.

Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb.

Dengyong Liu, Zixuan Wang, Hui-yu Hou, 2022, Meat science.

Content Variation of Theanine and Gallic Acid in Pu-Er Tea

Shengmei Gai, 2005 .

Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

Dengyong Liu, Bo Wang, Che-huan Shen, 2023, Food chemistry: X.

Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics.

Dengyong Liu, Yun Cai, Bo Wang, 2023, Food chemistry.

Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR)

Zhonghui Zhang, Dengyong Liu, Yufeng Zou, 2019, Journal of Food Quality.

Rapid and Non-Destructive Detection of Water-Injected Pork Using Low-Field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI)

Zhonghui Zhang, Dengyong Liu, Yufeng Zou, 2019, International Journal of Food Engineering.

The Occurrence of 8-oxocaffeine and Pyrimidine Alkaloids in Pu-Er Ripe Tea

Shengmei Gai, 2007 .

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb.

Dengyong Liu, Bo Hou, Tianlong Han, 2023, Meat science.