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Hongfeng Jia

Sichuan Tourism University

Chengdu

China

  • Sichuan Tourism University

SCHOLARLY PAPERS

3

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116

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0

Scholarly Papers (3)

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1.

Analysis of Flavor Substances of Bamboo Fungus Hydrolysates Derived from Different Enzymatic Systems

Number of pages: 58 Posted: 25 Jan 2025
Haibin Yuan, Tianyang Wang, Lan Xiao, Hongfeng Jia, Huachang Wu and Ping Dong
Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 73 (860,052)

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bamboo fungus, enzymatic hydrolysis, flavoring substances, HS-GC-IMS, HS-SPME-GC-MS

2.

Changes of Flavor and Microorganism of Chinese Traditional Zao Ginger During Fermentation

Number of pages: 61 Posted: 09 Aug 2025
Qi Jia, Haibin Yuan, Tianyang Wang, Yanlin Li, Ju Guan, Hongfeng Jia, Huachang Wu and Ping Dong
Chengdu University, Chengdu University, Sichuan Tourism University, Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 23 (1,424,331)

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Zao Ginger, Ferment, Physical and chemical properties, Flavor substance, Microbial colony structure

3.

Analysis of Flavor Substances of Dictyophora   Indusiata  Hydrolysates Derived from Different Enzymatic Systems

Number of pages: 46 Posted: 27 Sep 2024
Haibin Yuan, Tianyang Wang, Lan Xiao, Jing Deng, Hongfeng Jia, Huachang Wu and Ping Dong
Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 20 (1,459,862)

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Dictyophora Indusiata, Enzymatic hydrolysis, Flavoring substances, HS-GC-IMS, HS-SPME-GC-MS