1. Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes);Chen;Lebensmittel-Wissenschaft & Technologie,2021
2. Effects of high N2/CO2 in package treatment on polyamine-derived 4-Aminobutyrate (GABA) biosynthesis in cold-stored white mushrooms (Agaricus bisporus);Chen;Postharvest Biology and Technology,2020
3. The effect of cutting direction on aroma compounds and respiration rate of fresh-cut iceberg lettuce (Lactuca sativa L.);Deza-Durand;Postharvest Biology and Technology,2011
4. Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals;Du;Lebensmittel-Wissenschaft & Technologie,2021
5. Effect of short-term frozen storage on taste of gonads of female Eriocheir sinensis and the classification of taste quality combined with sensory evaluation and fuzzy logic model;Fan;Food Chemistry,2022