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Intelligent Sensory Technology Combined with Metabolomics Revealed The Evolution Law of Sensory Quality and Metabolites During Post-Ripening of ‘Cuixiang’ Kiwifruit
Shihan Bao, Xinyi Li, Rongwei Han, Yongwu Li, Xiangyu Sun, Tingting Ma (2025). Intelligent Sensory Technology Combined with Metabolomics Revealed The Evolution Law of Sensory Quality and Metabolites During Post-Ripening of ‘Cuixiang’ Kiwifruit. , DOI: https://doi.org/10.2139/ssrn.5129259.
Preprint73 days agoMechanisms of texture and cell microstructure changes during post-ripening of ‘Cuixiang’ kiwifruit
Xinyi Li, Peng Wen, Min Zhang, Qinyu Zhao, Yulin Fang, Xiangyu Sun, Tingting Ma (2023). Mechanisms of texture and cell microstructure changes during post-ripening of ‘Cuixiang’ kiwifruit. , 207, DOI: https://doi.org/10.1016/j.postharvbio.2023.112596.
Article73 days agoEvaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry
Tian Lan, Jiaqi Wang, Quyu Yuan, Yushan Lei, Peng Wen, Min Zhang, Xinyi Li, Xiangyu Sun, Tingting Ma (2022). Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry. , 15, DOI: https://doi.org/10.1016/j.fochx.2022.100427.
Article73 days ago