- 所在单位：食品科技学院
- 教师英文名称： Xiao Chen
- 学历： 博士研究生毕业
- 办公地点： 食品科技学院507-1
- 学位： 哲学博士学位
- 毕业院校： 新西兰奥克兰大学
- 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,(参与作者)
- 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,(第一作者)
- 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(参与作者)
- Xi Jiapei,Chen Xiao,Du Jiaxin,Zhong Lei,Hu Qiuhui,Zhao Liyan.Biosynthesis, behavior and fate of volatile organic sulfide in Lentinus edodes (Berk.) upon hot-air drying treatment,FOOD CHEMISTRY,2023,412(共同第一作者)
- Wang Dongwei,Deng Yani,Chen Xiao,Wang Kai,Zhao Lei,Wang Zichen,Liu Xuwei,Hu Zhuoyan.Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science,CURRENT RESEARCH IN FOOD SCIENCE,2023,6(参与作者)
- 孙海斓,裴龙英,陈瑶,袁荣欣,陈潇,赵立艳.基于电子鼻和顶空气相色谱-离子迁移谱分析不同干燥方式对羊肚菌挥发性化合物的影响,食品工业科技,2023,(参与作者)
- Sun Hailan,Chen Xiao,Xiang Yake,Hu Qiuhui,Zhao Liyan.Fermentation characteristics and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage,FOOD BIOSCIENCE,2022,50(参与作者)
