Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue by Jia Chen, Xuemei Cai, Junliang Liu, Can Yuan, Yuwen Yi, Mingfeng Qiao

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Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics by Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao

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Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy by Haibin Yuan, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, Jing Deng

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Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses by Mingfeng Qiao, Huan Xiong, Xuemei Cai, Yuqin Jiang, Xinxin Zhao, Baohe Miao

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Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth by Can Yuan, Chengjian Xu, Lilan Chen, Jun Yang, Mingfeng Qiao, Zhoulin Wu

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Optimization of Cooking Technology and Analysis of Quality of Flowering Vicia faba L. by Yatian CHEN, Xuemei CAI, Kaixian ZHU, Jing DENG, Mingfeng QIAO, Baohe MIAO

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Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses by Mingfeng Qiao, Siyue Luo, Zherenyongzhong Z., Xuemei Cai, Xinxin Zhao, Yuqin Jiang, Baohe Miao

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Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongu... by Xuemei Cai, Kaixian Zhu, Wanli Li, Yiqin Peng, Yuwen Yi, Mingfeng Qiao, Yu Fu

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Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory by Mingfeng QIAO, Xuemei CAI, Yu WEI, Yuwen YI, Yang LIU, Jing DENG, Huachang WU

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Effects of Different Pepper Powder Particle Sizes on Volatile Aromatic Compounds in Zanthoxylum Oil Based on GC-IMS, GC-MS, and OAV by Lilan CHEN, Xinyi YANG, Mingfeng QIAO, Kaixian ZHU, Fang YANG, Huachang WU, Can YUAN

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The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer by Can YUAN, Lian HE, Jinxiang HU, Dan LIN, Mingfeng QIAO, Xuemei CAI, Yiqin PENG, Yuwen YI

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Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS by Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU

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Identification of Malus toringoides (Rehd.) Hughes Teas with Different Processes Based on E-nose and GC-MS by Yuwen YI, Lian HE, Jing DENG, Jinxiang HU, Yiqin PENG, Mingfeng QIAO, Xuemei CAI, Kaixian ZHU, Huachang WU, Min LEI

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Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology by Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG

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Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue) by Tianyang Wang, Tianyang Wang, Lian Yang, Yiling Xiong, Yiling Xiong, Baozhu Wu, Baozhu Wu, Yang Liu, Mingfeng Qiao, Chenglin Zhu, Huachang Wu, Huachang Wu, Jing Deng, Jing Deng, Ju Guan

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