陈潇

讲师（高校）

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：哲学博士学位
教师英文名称： Xiao Chen
办公地点：滨江校区10号楼食品科技学院B559

联系方式

通讯/办公地址：滨江校区10号楼食品科技学院B559

邮箱：xiaochen@njau.edu.cn

研究方向

食品风味结构解析、嗅觉味觉的分子机理、食品风味品质调控

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(参与作者)
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(第一作者)
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,(参与作者)
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,(参与作者)
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,(参与作者)
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)(参与作者)
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:-(参与作者)
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)(第一作者)
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,(第一作者)
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(参与作者)

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