南京农业大学教师个人主页 Xiao Chen--Home--Paper Publications

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Xiao Chen

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Associate Professor
Alma Mater:新西兰奥克兰大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Yang Yucan, Ma Chen, Chen Mingrui, Chen Xiao, Xu Zhi, Pan Leiqing, Lan Weijie.Deep learning combined Monte Carlo simulation reveal the fundamental light propagation in apple puree: Monitoring the quality changes from different cultivar, storage period and heating duration,FOOD RESEARCH INTERNATIONAL,2025,207:-(Participating authors)

Ding Fangchen, Zha Rili, Pan Leiqing, Chen Xiao, Garcia-Martin Juan Francisco, Lan Weijie.AI-empowered spectroscopic gas sensing towards real-time food system monitoring and predictive quality control,TRENDS IN FOOD SCIENCE &amp;amp; TECHNOLOGY,2025,164:-(Participating authors)

Yan Xingyue, Chen Xiao, He Xingtai, Zhao Liyan.Fresh Purple waxy corn maintains good flavor qualities under low temperature storage: a comprehensive evaluation using multi-scale molecular sensory techniques,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2025,:-(Participating authors)

Liu Xiao, Tan Yinglin, Cheng Zhi, Zhan Qiping, Chen Xiao, Hu Qiuhui, Su Anxiang, Zhao Liyan.Alkaline-heat treatment Flammulina velutipes polysaccharides/sodium carboxymethyl cellulose biodegradable composite film for fresh-cut cantaloupe preservation,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2025,328:-(Participating authors)

Chen Xiao, Chen Yiyue, Chen Kang, Zhao Liyan, Pan Leiqing, Gu Zixuan, Cheng Zhi, Lan Weijie.Breaking the bitterness barrier: Cutting-Edge strategies combining computer screening, sensory science, and dual-path debittering technologies,TRENDS IN FOOD SCIENCE &amp;amp;amp; TECHNOLOGY,2025,165:-(First Author)

Chen Xiao, Du Jiaxin, Sun Hailan, Xi Jiapei, Zhao Liyan.Integrated peptidomics and in-silico approach for elucidation of the flavour generating peptides in enzymatically hydrolysed shiitake mushroom extracts,FOOD CHEMISTRY,2025,496:-(First Author)

Yang Yucan,Chen Xiao,Wang Xiaochan,Pan Leiqing,Lan Weijie.Rheological modelling of apple puree based on machine learning combined Monte Carlo simulation: Insight into the fundamental light- particle structure interaction processes,FOOD CHEMISTRY,2025,464(Participating authors)

Qian Zheng, Yang Mengdie, Chen Xiao, Zhan Qiping, Zhong Lei, Hu Qiuhui, Zhao Liyan.Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species,FOOD SCIENCE AND HUMAN WELLNESS,2025,14(2):-(Participating authors)

Chen Xiao,Li Ziyi,Lan Weijie,Sun Hailan,Chen Kang,Zhao Liyan.Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities,FOOD BIOSCIENCE,2024,61(First Author)

闫星月,何兴泰,孙海斓,杜佳馨,陈潇,赵立艳.不同烫漂处理对鲜食糯玉米品质的影响,中国粮油学报,2024,(Participating authors)

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