Mingfeng Qiao

机构：Sichuan Tourism University, Sichuan Academy of Agricultural Sciences

发表论文 41 篇 · 总被引 579 次 · h-index 13

代表论文

• Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue (2024 · Food Chemistry X · 被引 36)
• Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics (2024 · Food Chemistry X · 被引 23)
• Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth (2024 · Molecules · 被引 19)
• Impacts of thermal sterilization on volatile substances in xiongzhang tofu seasoning packets according to electronic nose and gas chromatography-mass spectrometry (2024 · LWT · 被引 13)
• Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy (2024 · Molecules · 被引 13)
• Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses (2024 · Foods · 被引 11)