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Items where Author is "Cheng, Dr Qiaofen"

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Number of items: 9.

Article

Wang, S., Dermiki, M., Methven, L., Kennedy, O. B. and Cheng, Q. (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: https://doi.org/10.1016/j.foodqual.2021.104503

Wang, Y., Cao, J., Sun, Y., Xing, Y., Pang, X., Chen, X., Fei, P., Li, Z., Cheng, Q., 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: https://doi.org/10.1080/09540105.2021.2001439

Huang, Y.-Z., Liu, Y., Jin, Z., Cheng, Q., 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. ISSN 1541-4337 doi: https://doi.org/10.1111/1541-4337.12776

Fan, X., Lin, X., Wu, C., Zhang, N., Cheng, Q., 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: https://doi.org/10.1002/fsn3.1974

Akgün, B., Genc, S., Cheng, Q. 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: https://doi.org/10.17221/140/2018-CJFS

Lu, F., Kuhnle, G. K. and Cheng, Q. (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: https://doi.org/10.1016/j.foodcont.2018.05.018

Lu, F., Kuhnle, G. K. and Cheng, Q. (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: https://doi.org/10.1016/j.foodcont.2017.05.043

Lu, F., Kuhnle, G. K. and Cheng, Q. (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: https://doi.org/10.1016/j.foodcont.2016.08.021

Zhang, Y., Cheng, Q., 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: https://doi.org/10.1007/s00217-013-2136-1

This list was generated on Sat May 28 22:23:19 2022 UTC.

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