Found 5 results
Author Title [ Type(Asc)] Year
Filters: Author is He, Fei  [Clear All Filters]
Journal Article
F. He, Qian, Y. P. L., and Qian, M. C., “Flavor and chiral stability of lemon-flavored hard tea during storage”, Food Chemistry, vol. 239, pp. 622 - 630, 2018.
P. Zhao, Qian, Y. P. L., He, F., Li, H., and Qian, M., “Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value”, Chemosensory Perception, vol. 10, no. 4, pp. 149 - 160, 2017.
F. Yuan, He, F., Qian, Y. P. L., Zheng, J., and Qian, M. C., “Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis.”, J Agric Food Chem, vol. 64, no. 28, pp. 5717-23, 2016.
Conference Paper
F. He, Qian, Y. P. L., Zhang, Y., Zhang, M., and Qian, M. C., “Aroma Compounds Generation in Brown and Polished Rice during Extrusion”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.
F. He, Qian, Y. P. L., DeWitt, C. A. Mireles, and Qian, M. C., “Aroma Active Compounds in Canned Tuna by Aroma Extract Dilution Analysis”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.