23 results on '"He, Wenmeng"'
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2. Data Mining
3. Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products
4. Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee
5. Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production
6. Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
7. Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream
8. Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests
9. Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels
10. Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer
11. Author response for 'Sensory, physicochemical and rheological properties of plant-based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat'
12. Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat
13. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts
14. Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632
15. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts.
16. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
17. Optimization of adlay (Coix lacryma-jobi) bran oil extraction: Variability in fatty acids profile and fatty acid synthase inhibitory activities
18. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods
19. Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)
20. Development of a lexicon for red sufu
21. The effect of acid-deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream
22. The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream.
23. The Effective Application of Cloud Computing Technology in Large Data User Behavior Engine Design
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