Chen H - Search Results

1

Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science.

Dong T, Wang S, Qi N, Sun J, Chen H, Wang S, Sun B. Dong T, et al. Among authors: chen h. Food Chem X. 2024 Oct 30;24:101939. doi: 10.1016/j.fochx.2024.101939. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39559461 Free PMC article.

2

Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS).

Wang S, Chen H, Sun B. Wang S, et al. Among authors: chen h. Food Chem. 2020 Jun 15;315:126158. doi: 10.1016/j.foodchem.2019.126158. Epub 2020 Jan 7. Food Chem. 2020. PMID: 32014672 Review.

3

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil.

Sun J, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Sun J, et al. Among authors: chen h. J Agric Food Chem. 2020 Jun 10;68(23):6403-6411. doi: 10.1021/acs.jafc.0c02026. Epub 2020 May 28. J Agric Food Chem. 2020. PMID: 32423215

4

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning.

Sun J, Ma M, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Sun J, et al. Among authors: chen h. Food Chem. 2021 Feb 15;338:127838. doi: 10.1016/j.foodchem.2020.127838. Epub 2020 Aug 13. Food Chem. 2021. PMID: 32822905

5

Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis.

Chang Y, Wang S, Chen H, Zhang N, Sun J. Chang Y, et al. Among authors: chen h. J Food Sci. 2021 Nov;86(11):4932-4945. doi: 10.1111/1750-3841.15937. Epub 2021 Oct 12. J Food Sci. 2021. PMID: 34642953

6

Effects of cooking methods on aroma formation in pork: A comprehensive review.

Wang S, Chen H, Sun J, Zhang N, Wang S, Sun B. Wang S, et al. Among authors: chen h. Food Chem X. 2023 Sep 16;20:100884. doi: 10.1016/j.fochx.2023.100884. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144779 Free PMC article. Review.

7

A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot.

Tian Z, Dong T, Wang S, Sun J, Chen H, Zhang N, Wang S. Tian Z, et al. Among authors: chen h. Food Chem X. 2024 Feb 8;22:101201. doi: 10.1016/j.fochx.2024.101201. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38550883 Free PMC article. Review.

8

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.

Zhang H, Pu D, Sun B, Ren F, Zhang Y, Chen H. Zhang H, et al. Among authors: chen h. Food Chem. 2018 Aug 30;258:260-268. doi: 10.1016/j.foodchem.2018.03.056. Epub 2018 Mar 15. Food Chem. 2018. PMID: 29655732

9

Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread.

Pu D, Zhang H, Zhang Y, Sun B, Ren F, Chen H, Xie J. Pu D, et al. Among authors: chen h. Food Chem. 2019 Nov 15;298:125003. doi: 10.1016/j.foodchem.2019.125003. Epub 2019 Jun 12. Food Chem. 2019. PMID: 31260957

10

Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil.

Sun J, Sun B, Ren F, Chen H, Zhang N, Zhang Y, Zhang H. Sun J, et al. Among authors: chen h. Foods. 2021 Jun 4;10(6):1292. doi: 10.3390/foods10061292. Foods. 2021. PMID: 34199869 Free PMC article.

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