Chaohui Feng

发表

Terahertz spectroscopy technology as an innovative technique for food: Current state-of-the-Art research advances

Chao-Hui Feng, Chiko Otani, C. Otani, 2020, Critical reviews in food science and nutrition.

Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces

Chao‐Hui Feng, S. Sánchez, J. F. García Martín, 2020, Processes.

Production of Oxygenated Fuel Additives from Residual Glycerine Using Biocatalysts Obtained from Heavy-Metal-Contaminated Jatropha curcas L. Roots

Miguel Torres-García, Juan Francisco García-Martín, Francisco Javier Alés-Álvarez, 2019, Energies.

Quality Evaluation and Mathematical Modelling Approach to Estimate the Growth Parameters of Total Viable Count in Sausages with Different Casings

Chao‐Hui Feng, Chaohui Feng, 2022, Foods.

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

Da‐Wen Sun, Chao‐Hui Feng, Liana Drummond, 2014 .

Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances

Yoshio Makino, Chao-Hui Feng, Seiichi Oshita, 2018 .

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

Chao‐Hui Feng, Y. Makino, J. F. García Martín, 2020, Foods.

Colour analysis in sausages stuffed in modified casings with different storage days using hyperspectral imaging – A feasibility study

Chao‐Hui Feng, Y. Makino, Chaohui Feng, 2020 .

Evaluation of modified casings and chitosan‐PVA packaging on the physicochemical properties of cooked Sichuan sausages during long‐term storage

Chao‐Hui Feng, Y. Makino, Yaowen Liu, 2017 .

The Status of Edible Mushrooms Resource Development and Nutrition Evaluation in Sichuan Province, China

Chao‐Hui Feng, Hong Chen, Yaowen Liu, 2016 .

Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine.

Da‐Wen Sun, Chao‐Hui Feng, J. F. García Martín, 2013, Food chemistry.

Microwave-Assisted Extraction of Polyphenols from Bitter Orange Industrial Waste and Identification of the Main Compounds

J. F. García-Martín, Chaohui Feng, Nelson-Manuel Domínguez-Fernández, 2023, Life.

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

Da‐Wen Sun, Chao‐Hui Feng, Zhihang Zhang, 2013 .

Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams.

Da‐Wen Sun, Chao‐Hui Feng, Zhihang Zhang, 2013, Meat science.

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage.

Chao‐Hui Feng, J. F. García-Martín, Yaowen Liu, 2017, Journal of food science.