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Items where Author is "Cheng, Dr Qiaofen"

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Number of items: 12.

Sood, S., Methven, L. and Cheng, Q. ORCID: (2024) Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: a review. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852 doi:

Sood, S., Methven, L., Balagiannis, D. P. and Cheng, Q. ORCID: (2024) Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline. Food Chemistry, 438. 138065. ISSN 0308-8146 doi:

Liu, Y., Huang, Y., Zhang, L., Li, S., Cheng, Q. ORCID:, Zhu, B. and Dong, X. ORCID: (2023) Effects of pork fat and linseed oil as additives on gel quality of fish cake. Journal of Texture Studies, 54 (5). pp. 693-705. ISSN 1745-4603 doi:

Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. ORCID: and Cheng, Q. ORCID: (2022) Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. Food Quality and Preference, 98. 104503. ISSN 0950-3293 doi:

Wang, Y., Cao, J., Sun, Y., Xing, Y., Pang, X., Chen, X., Fei, P., Li, Z., Cheng, Q. ORCID:, Kang, H. and Hu, X. (2021) Development and validation of a sensitive enzyme-linked immunosorbent assay for clonidine hydrochloride in pig urine and pork samples. Food and Agricultural Immunology, 32 (1). pp. 851-862. ISSN 1465-3443 doi:

Huang, Y.-Z., Liu, Y., Jin, Z., Cheng, Q. ORCID:, Qian, M., Zhu, B.-W. and Dong, X.-P. (2021) Sensory evaluation of fresh/frozen mackerel products: a review. Comprehensive Reviews in Food Science and Food Safety, 20 (4). pp. 3504-3530. ISSN 1541-4337 doi:

Fan, X., Lin, X., Wu, C., Zhang, N., Cheng, Q. ORCID:, Qi, H., Konno, K. and Dong, X. (2021) Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis. Food Science & Nutrition, 9 (1). pp. 154-163. ISSN 2048-7177 doi:

Akgün, B., Genc, S., Cheng, Q. ORCID: and Isik, Ö. (2019) Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids. Czech Journal of Food Sciences, 37 (2). pp. 93-98. doi:

Lu, F., Kuhnle, G. K. ORCID: and Cheng, Q. ORCID: (2018) The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control, 92. pp. 399-411. ISSN 0956-7135 doi:

Lu, F., Kuhnle, G. K. ORCID: and Cheng, Q. ORCID: (2017) Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control, 81. pp. 113-125. ISSN 0956-7135 doi:

Lu, F., Kuhnle, G. K. ORCID: and Cheng, Q. ORCID: (2017) Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control, 73 (B). pp. 306-315. ISSN 0956-7135 doi:

Zhang, Y., Cheng, Q. ORCID:, Yao, Y., Guo, X., Wang, R. and Peng, Z. (2014) A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells. European Food Research and Technology, 238 (4). pp. 565-571. ISSN 1438-2377 doi:

This list was generated on Tue Jul 23 20:36:27 2024 UTC.

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