Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

by Tao Feng, Mengzhu Shui, Shiqing Song, Haining Zhuang, Min Sun, Lingyun Yao
Published 2019-09-01

Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue

by Kai Wang, Haining Zhuang, Fangling Bing, Da Chen, Tao Feng, Zhimin Xu
Published 2021-04-01

Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound

by Tao Feng, Fangfang Liu, Xu Wang, Haining Zhuang, Ran Ye, Zhiwei Rong, Yi Liu
Published 2015-01-01

The Inhibitory Effects of Hericium erinaceus β-glucan on in vitro Starch Digestion

by Bowen Ma, Bowen Ma, Tao Feng, Sanfeng Zhang, Haining Zhuang, Da Chen, Lingyun Yao, Jingsong Zhang
Published 2021-01-01

Preparation and evaluation of mushroom (Lentinus edodes) and mealworm (Tenebrio molitor) as dog food attractant

by Tao Feng, Zhongshan Hu, Yanzun Tong, Lingyun Yao, Haining Zhuang, Xiao Zhu, Shiqing Song, Jun Lu
Published 2020-10-01

Purification, Identification, and Sensory Evaluation of Kokumi Peptides from <i>Agaricus bisporus</i> Mushroom

by Tao Feng, Yang Wu, Zhiwen Zhang, Shiqing Song, Haining Zhuang, Zhimin Xu, Linyun Yao, Min Sun
Published 2019-01-01

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

by Mengzhu Shui, Tao Feng, Yanzun Tong, Haining Zhuang, Chihkang Lo, Hongfeng Sun, Ling Chen, Shiqing Song
Published 2019-06-01