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: Li Shen,Chen Xiao,Zhou Yongsheng,Pan Mingxuan,Zhou Xinghu,Hu Yadong,Zhao Liyan.Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill,JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2024,(Participating authors)

Sun Hailan,Du Jiaxin,Yan Xingyue,Chen Xiao,Zhao Liyan.Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2024,(Participating authors)

Hu Rongsuo,Xu Fei,Zhao Liyan,Dong Wenjiang,Xiao Xingyuan,Chen Xiao.Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines,MOLECULES,2024,29(13)(Participating authors)

Du Jiaxin, Xi Jiapei, Chen Xiao, Sun Hailan, Zhong Lei, Zhan Qiping, Zhao Liyan.Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes),JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2024,128:-(Participating authors)

Chen Xiao,Ma Chen,He Hongju,Tu Kang,Lan Weijie,Pan Leiqing.Effects of Changes in Pectin Constitution on Optical Properties and Firmness of Peach Flesh during Storage,FOODS,2024,13(19)(First Author)

Chen Xiao, Cao Ying, Lan Weijie, Gu Zixuan, He Wenjia, He Jianfei, Zhao Liyan.Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma,FOODS,2024,(First Author)

孙海斓,席嘉佩,张军淼,陈潇,胡秋辉,赵立艳.新鲜银耳与热风干燥银耳营养成分和风味特征比较,食品科学技术学报,2023,41(2023年01期):43-55(Participating authors)

项雅科,杨梦蝶,孙海斓,席嘉佩,陈潇,赵立艳.2种鲜食黑糯玉米营养组分及香气的比较,中国粮油学报,2023,(Participating authors)

Chen Xiao,Zhang Wangang,Quek Siew Young,Zhao Liyan.Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2023,(First Author)

Xiang Yake,Chen Xiao,Sun Hailan,Zhan Qiping,Zhong Lei,Hu Qiuhui,Zhao Liyan.The critical roles of alpha-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor,JOURNAL OF CEREAL SCIENCE,2023,110(Participating authors)

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