Xuefei Shao

机构：Nanjing Agricultural University · ORCID：0000-0002-2863-6401

发表论文 57 篇 · 总被引 902 次 · h-index 20

代表论文

Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA (2023 · Food Bioscience · 被引 45)
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages (2024 · Food Chemistry X · 被引 40)
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS (2025 · Food Chemistry · 被引 39)
Au@Ag core-shell nanorods enhance surface-enhanced Raman scattering aptasensor for ultrasensitive detection of Salmonella Typhimurium (2024 · Food Control · 被引 24)
Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis (2024 · LWT · 被引 23)
A new neuroanatomical two-dimensional fitting three-dimensional imaging techniques in neuroanatomy education (2023 · BMC Medical Education · 被引 19)