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

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Xiao Chen

Lecturer (Higher Education Institution)

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

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Paper Publications Home >> Scientific Research >> Paper Publications: 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)

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)

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)

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