Water distribution and key aroma compounds in the process of beef roasting by Yong-Rui Wang, Rui-Ming Luo, Song-Lei Wang

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Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process by Yong-Rui Wang, Song-Lei Wang, Rui-Ming Luo

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Mid-air gestures for in-vehicle media player: elicitation, segmentation, recognition, and eye-tracking testing by Ning Zhang, Wei-Xing Wang, Si-Yuan Huang, Rui-Ming Luo

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High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage by Yong-Zhao Bi, Yong-Zhao Bi, Yu-Long Luo, Yu-Long Luo, Rui-Ming Luo, Rui-Ming Luo, Chen Ji, Chen Ji, Shuang Gao, Shuang Gao, Shuang Bai, Shuang Bai, Yong-Rui Wang, Yong-Rui Wang, Fu-Jia Dong, Fu-Jia Dong, Xiao-Lei Hu, Xiao-Lei Hu, Jia-Jun Guo

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