Shuting Xiao

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying.

Yang Hu, Yueqi An, Xiaoying Luo, 2021, Food chemistry.

Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry.

Yueqi An, Wenrong Li, Shanbai Xiong, 2023, Food chemistry.

Quantitative Trait Locus (QTL) Mapping for Common Wheat Plant Heights Based on Unmanned Aerial Vehicle Images

HongWei Geng, Songrui Ning, T. Guo, 2023, Agronomy.