Changes of tomato powder qualities during storage von Liu, Fengxia, Cao, Xiamin, Wang, Houyin, Liao, Xiaojun

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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

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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

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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

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Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Q... von Li, Yilin, Hu, Xinyu, Li, Ruotong, Wang, Chunguang, Wang, Houyin, Liu, Guirong, Gao, Lipeng, Jin, Anwen, Zhu, Baoqing

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Mass separation of deuterium and helium with conventional quadrupole mass spectrometer by using varied ionization energy von Yu, Yaowei, Hu, Jiansheng, Wan, Zhao, Wu, Jinhua, Wang, Houyin, Cao, Bin

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Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life von Li, Yilin, Li, Ruotong, Hu, Xinyu, Liu, Jiani, Liu, Guirong, Gao, Lipeng, Zhang, Yongjiu, Wang, Houyin, Zhu, Baoqing

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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

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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

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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

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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

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Fuel retention and recovery after disruptive shots in EAST von Cao, Bin, Hu, Jiansheng, Wang, Houyin, Yu, Yaowei, Wu, Jinhua, Hong, Suk-Ho

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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

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An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS von Li, Yilin, Wang, Houyin, Liu, Guirong, Shi, Bolin, Zhu, Baoqing, Gao, Lipeng, Zhong, Kui, Zhang, Yongjiu, Zhao, Lei, Li, Ruotong, Shan, Bingqi, Wang, Chunguang, Wang, Sisi

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Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution von Wang, Yang, Zhong, Kui, Shi, Bolin, Wang, Houyin, Liu, Longyun, Zhang, LuLu, Zhao, Lei, Gao, Haiyan

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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

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Corrigendum to “Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution” [Food Quality and Preference 98 (2022) 104... von Wang, Yang, Zhong, Kui, Shi, Bolin, Wang, Houyin, Liu, Longyun, Zhang, LuLu, Zhao, Lei, Gao, Haiyan

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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

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Longjing tea quality classification by fusion of features collected from E-nose von Dai, Yuewen, Zhi, Ruicong, Zhao, Lei, Gao, Haiyan, Shi, Bolin, Wang, Houyin

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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

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