Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry von Cui, Wenjia, Liu, Peiji, Liu, Houli, Sun, Yifei, Wang, Wenliang

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Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom von Hou, Furong, Song, Shasha, Cui, Wenjia, Yu, Zipeng, Gong, Zhiqing, Wang, Yansheng, Wang, Wenliang

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Insights into the relationships of modifying methods, structure, functional properties and applications of chitin: A review von Hou, Furong, Gong, Zhiqing, Jia, Fengjuan, Cui, Wenjia, Song, Shasha, Zhang, Jian, Wang, Yansheng, Wang, Wenliang

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Preservation of Postharvest Agaricus bisporus by VC/Nisin Composite Coating von Lichao SHANG, Fengchun ZHAO, Zhiqing GONG, Wenjia CUI, Qingxin ZHOU, Wenliang WANG, Yansheng WANG

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The Moderating Role of Environmental Information Disclosure on the Impact of Environment Protection Investment on Firm Value von Wang, Kedan, Cui, Wenjia, Mei, Mei, Lv, Benfu, Peng, Geng

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Preparation of PET/LDH composite materials and their mechanical properties and permeability for O 2 von Gao, Meimei, Jiao, Qingze, Cui, Wenjia, Feng, Caihong, Zhao, Yun, Xiang, Aimin, Mu, Xiaomin, Ma, Liang

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Strategic Talent Management in Service SMEs of China von Cui, Wenjia, Khan, Zaheer, Tarba, Shlomo Y.

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Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry von Li, Xiao, Cui, Wenjia, Wang, Wenliang, Wang, Yueming, Gong, Zhiqing, Xu, Zhixiang

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Extraction optimization and constipation-relieving activity of dietary fiber from Auricularia polytricha von Jia, Fengjuan, Yang, Shifa, Ma, Yuyang, Gong, Zhiqing, Cui, Wenjia, Wang, Yansheng, Wang, Wenliang

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Preparation of PET/LDH composite materials and their mechanical properties and permeability for O2 von Gao, Meimei, Jiao, Qingze, Cui, Wenjia, Feng, Caihong, Zhao, Yun, Xiang, Aimin, Mu, Xiaomin, Ma, Liang

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Extraction, modification, and property characterization of dietary fiber from Agrocybe cylindracea von Jia, Fengjuan, Liu, Xuecheng, Gong, Zhiqing, Cui, Wenjia, Wang, Yansheng, Wang, Wenliang

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Strategic Talent Management in Serviceￂ SMEs of China von Cui, Wenjia, Khan, Zaheer, Tarba, Shlomo Y

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Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup von Yifei SUN, Wenjia CUI, Wenliang WANG, Shasha SONG, Xiaozhen TANG

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Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product von Jia, Fengjuan, Wang, Yueming, Gong, Zhiqing, Cui, Wenjia, Wang, Yansheng, Wang, Wenliang

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鸡脂和美拉德反应对松蘑菌汤风味的影响 von 孙艺飞, 崔文甲, 王文亮, 宋莎莎, 唐晓珍

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Preparation of Solid Chlorine Dioxide Slow-release Preservative and Its Preservation Effect on Fresh-cut Broccoli von Yuping ZHANG, Weiliang JIA, Lun MENG, Xingkai LI, Fanbin LI, Qingxin ZHOU, Zhiqing GONG, Wenjia CUI, Junyan SHI, Wenliang WANG, Yansheng WANG

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Research Progress in Nutrient Composition, Functional Activity and Processing Status of Edible Fungi von Jiansheng CHEN, Zhengyou YANG, Yansheng WANG, Zhiqing GONG, Wenliang WANG, Fengjuan JIA, Wenjia CUI, Jian ZHANG, Furong HOU, Yongsheng LI, Shasha SONG

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Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application von Zipeng YU, Ningyang LI, Zhiqing GONG, Wenliang WANG, Fengjuan JIA, Wenjia CUI, Zonghai XU, Shasha SONG, Yongsheng LI

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Study on Quality and Safety Risk Factors of Edible Fungi and Preventive Measures: Take China as an Example von Jia, Fengjuan, Wang, Yueming, Gong, Zhiqing, Cui, Wenjia, Wang, Yansheng, Wang, Wenliang

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食用菌呈味物质及其检测技术、应用的研究进展 von 于梓芃, 李宁阳, 弓志青, 王文亮, 贾凤娟, 崔文甲, 徐宗海, 宋莎莎, 李永生

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