Chao Zhang

Beijing Academy of Agriculture and Forestry Sciences

11 Shuguang Huayuan Middle Road

Beijing, 100097

China

Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing

  • Beijing Academy of Agriculture and Forestry Sciences

SCHOLARLY PAPERS

2

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58

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Scholarly Papers (2)

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1.

Ultrasonic Treatment Maintains the Flavor of the Melon Juice

Number of pages: 21 Posted: 25 Oct 2022
Xiao Liu, Chao Zhang, Hui Wang, Yubin Wang, Danshi Zhu and He Liu
Bohai University, Beijing Academy of Agriculture and Forestry Sciences, Beijing Academy of Agriculture and Forestry Sciences, Beijing Academy of Agriculture and Forestry Sciences, Bohai University and Bohai University
Downloads 43 (911,162)

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Melon juice, ultrasonic, ultra-high pressure, GC-MS, GC-IMS, flavor enhancement

2.

Effect of Hot-Air Drying Processing on the Volatile Organic Compounds and Maillard Precursors of Dictyophora Rubrovalvata  Based on Gc-Ims, Hplcand Lc-Ms

Number of pages: 41 Posted: 01 Jul 2024
Lingshuai Meng, Yu Nie, Qingsong Zhou, Tingting Zheng, Jianxin Song, Chao Zhang, Haijiang Chen, Dong Lin, Sen Cao and Su Xu
Guiyang University, Guiyang University, affiliation not provided to SSRN, Guiyang University, Shenyang Pharmaceutical University, Beijing Academy of Agriculture and Forestry Sciences, Guiyang University, Guiyang University, Guiyang University and Guiyang University
Downloads 15 (1,224,330)

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Dictyophora Rubrovalvata, Hot air drying, Maillard reaction, Precursor substance, Key aroma substances, GC-IMS