[1]A Hybrid Sensory Evaluation System for Vegetable Breeding Selections. Liu Xiaoqiang,Guo Jiale,Jiang Ke,Song Hui,Zhao Xiaoyan,Ma Yue. 2012
[2]Study on Sensory Evaluation of Litchi Wine Based on Fuzzy Comprehensive Evaluation. Zhu, J. H.,Li, H. L.,Li, D. B.,Qin, X. Q.,Xu, N.,Lu, G. F.,Huang, F. Z.. 2014
[3]Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy. Fan, Xuetong,Sokorai, Kimberly J. B.,Guan, Wenqiang. 2012
[4]Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Wang, Kunbo.
[5]Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Jing, Jin,Wang, Jie,Jing, Jin,Shi, Yuanzhi,Zhang, Qunfeng,Wang, Jie,Ruan, Jianyun,Shi, Yuanzhi,Zhang, Qunfeng,Ruan, Jianyun.
[6]Screening for Fresh-cut Watermelon from Selected Cultivars. Cai, W. Q.. 2015
[7]Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Yi, Jianyong,Zhou, Linyan,Bi, Jinfeng,Chen, Qinqin,Liu, Xuan,Wu, Xinye.
[8]Flavor compounds and sensory profiles of a novel Chinese marinated chicken. Li, Hai,Li, Xia,Zhang, Chun-hui,Wang, Jin-zhi,Chen, Lin-li,Li, Hai,Tang, Chun-hong,Chen, Lin-li.
[9]Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Zhang, Y,Nagamine, T,He, ZH,Ge, XX,Yoshida, H,Pena, RJ. 2005
[10]Physiochemical properties of rice starch for production of vermicelli with premium quality. Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S.,Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S..
[11]Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level. He, Wei,Hu, Xiaosong,Liao, Xiaojun,Zhang, Yan,Wu, Jihong,Zhao, Lei,Zhang, Mingwei.
[12]Determination of difenoconazole residue in tomato during home canning by UPLC-MS/MS. Dong, Fengshou,Xu, Jun,Liu, Xingang,Li, Jing,Li, Yuanbo,Chen, Xiu,Zheng, Yongquan,Zhang, Changpeng,Shan, Weili. 2012
[13]Comparison of the volatile compounds of crude and processed Atractylodis rhizome analyzed by GC-MS. Zhou, Jie,Guo, Lan-ping,Huang, Lu-qi,Zhou, Jie,Fang, Lei,Wang, Xiao,Zhang, Ji. 2012
[14]Relationship between kernel size and shape and lipase activity of naked oat before and after pearling treatment. Wei, Yimin,Hu, XinZhong,Wei, Yimin,Zhao, Jing,Ren, Changzhong,Ren, Changzhong.
[15]Effects of processing on phytochemical profiles and biological activities for production of sorghum tea. Wu, Li,Huang, Zhaohui,Qin, Peiyou,Ren, Guixing,Huang, Zhaohui.
[16]Processing and chemical constituents of Pu-erh tea: A review. Lv, Hai-peng,Liang, Yue-rong,Zhang, Ying-jun,Lv, Hai-peng,Lin, Zhi.
[17]Effect of household canning on the distribution and reduction of thiophanate-methyl and its metabolite carbendazim residues in tomato. Dong, Fengshou,Liu, Xingang,Xu, Jun,Li, Yuanbo,Han, Yongtao,Zhu, Yulong,Cheng, Youpu,Chen, Zenglong,Tao, Yan,Zheng, Yongquan,Liu, Na,Cheng, Youpu. 2014
[18]Degradation of amisulbrom and its metabolite IT-4 in cucumber under field conditions and processing. Xue, Jiaying,Pan, Dandan,Li, Meng,Wu, Xiangwei,Hua, Rimao,Wang, Xiuguo. 2018
[19]Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea. Wu, Li,Zhai, Meijing,Yao, Yang,Ren, Guixing,Zhai, Meijing,Dong, Chuan,Shuang, Shaomin,Wu, Li. 2013
[20]The behavior of chlorpyrifos and its metabolite 3,5,6-trichloro-2-pyridinol in tomatoes during home canning. Dong, Fengshou,Xu, Jun,Liu, Xingang,Li, Yuanbo,Liang, Xuyang,Zheng, Yongquan,Han, Yongtao,Li, Wenming,Kong, Zhiqiang. 2013
