Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability von Zhang, Lulu, Cao, Xiaoxiao, Zhu, Baoqing, Wang, Houyin, Zhong, Kui, Shi, Bolin, Zhao, Lei

Volltext

Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm von Mao, Yuezhong, Li, Na, Shi, Bolin, Zhao, Lei, Cheng, Shiwen, Tian, Shiyi, Wang, Houyin

Volltext

Study on the differentiation of sensory quality of mainstream Jiang‐flavor baijiu in the Chinese market based on Pivot Profile von Yang, Yubo, Niu, Junjie, Shi, Bolin, Yang, Fan, Cao, Nian, Wang, Houyin, Xiong, Xiaolin, Zhao, Lei, Xu, Yang, Zhong, Kui, Zhang, Yao, Gao, Haiyan, Wang, Li, Yun, Zhenyu

Volltext

Tsinghua facial expression database - A database of facial expressions in Chinese young and older women and men: Development and validation von Yang, Tao, Yang, Zeyun, Xu, Guangzheng, Gao, Duoling, Zhang, Ziheng, Wang, Hui, Liu, Shiyu, Han, Linfeng, Zhu, Zhixin, Tian, Yang, Huang, Yuqi, Zhao, Lei, Zhong, Kui, Shi, Bolin, Li, Juan, Fu, Shimin, Liang, Peipeng, Banissy, Michael J, Sun, Pei

Volltext

An Optimized Detection Method for Chinese Red Huajiao Geographical Origin Determination, Based on Electronic Tongue and Ensemble Recognition Algorithm von Mao, Yuezhong, Cheng, Shiwen, Shi, Bolin, Zhao, Lei, Tian, Shiyi, Wang, Houyin

Volltext

New reference standards for pungency intensity evaluation based on human sensory differentiations von Zhang, Lulu, Wang, Houyin, Shi, Bolin, Liu, Longyun, Chen, Zhongxiu, Zhao, Lei

Volltext

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS von Gao, Lu, Shi, Bolin, Zhao, Lei, Wang, Houyin, Xiang, Yake, Zhong, Kui

Volltext

Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk von Su, Yufang, Wang, Houyin, Wu, Ziyan, Zhao, Lei, Huang, Wenqiang, Shi, Bolin, He, Jian, Wang, Sisi, Zhong, Kui

Volltext

Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage von Li, Yilin, Zhong, Kui, Wang, Xue, Wang, Houyin, Zhang, Yongjiu, Shi, Bolin, Luo, Huarong, Zhao, Lei, Jiang, Shilong, Wang, Sisi

Volltext

Monitoring volatile changes in infant formula during long-term storage at room temperature von Li, Yilin, Wang, Houyin, Li, Ruotong, Liu, Guirong, Zhong, Kui, Gao, Lipeng, Zhu, Baoqing, Jin, Anwen, Shi, Bolin, Zhao, Lei, Wang, Sisi

Volltext

Color Chart Development by Computer Vision for Flue-cured Tobacco Leaf von Zhi, Ruicong, Gao, Mingxuan, Liu, Zhengling, Yang, Yongping, Zheng, Zhixin, Shi, Bolin

Volltext

Learning a Two-Dimensional Fuzzy Discriminant Locality Preserving Subspace for Visual Recognition von ZHI, Ruicong, ZHAO, Lei, SHI, Bolin, JIN, Yi

Volltext

A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods von Zhang, Di, Sun, Xiaoxia, Battino, Maurizio, Wei, Xiaoou, Shi, Jiyong, Zhao, Lei, Liu, Si, Xiao, Jianbo, Shi, Bolin, Zou, Xiaobo

Volltext

The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions von Sun, Xiaoxia, Zhong, Kui, Zhang, Di, Shi, Bolin, Wang, Houyin, Shi, Jiyong, Battino, Maurizio, Wang, Guicai, Zou, Xiaobo, Zhao, Lei

Volltext

Rapid determination of geographical authenticity and pungency intensity of the red Sichuan pepper (Zanthoxylum bungeanum) using differential pulse voltammetry and machine learning... von Zhang, Di, Lin, Zitao, Xuan, Lilei, Lu, Minmin, Shi, Bolin, Shi, Jiyong, He, Fatao, Battino, Maurizio, Zhao, Lei, Zou, Xiaobo

Volltext

Study of Wavelet Denoising in Apple's Charge-Coupled Device Near-Infrared Spectroscopy von Zhu, Dazhou, Ji, Baoping, Meng, Chaoying, Shi, Bolin, Tu, Zhenhua, Qing, Zhaoshen

Volltext

Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems von Sun, Xiaoxia, Zhong, Kui, Zhang, Di, Shi, Bolin, Wang, Houyin, Shi, Jiyong, Li, Xin, Battino, Maurizio, Zou, Xiaobo, Zhao, Lei

Volltext

Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics von Zhang, Lulu, Shi, Bolin, Wang, Houyin, Zhao, Lei, Chen, Zhongxiu

Volltext

Current Research Status of Open-ended Questions in Food Research and Development von Bingqi SHAN, Songyu LIU, Chunguang WANG, Ruihan YOU, Hao SONG, Kui ZHONG, Bolin SHI, Baoqing ZHU

Volltext

Development of differential pulse voltammetric method for rapid quantification of total hydroxyl-sanshools in Sichuan Pepper von Sun, Xiaoxia, Zhang, Di, Zhao, Lei, Shi, Bolin, Xiao, Jianbo, Shi, Jiyong, Zou, Xiaobo

Volltext