Browse/Search Results: 1-6 of 6

Selected(0)Clear Items/Page: Sort:
	Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production Journal article Food Chemistry,2022, volume: 378 Authors: He, Wenmeng; Chen, Zixing; Chung, Hau Yin Favorite \| View/Download：20/0 \| Submit date：2022/02/23 Enzymatic activities Multiple factor analysis Partial least square regression Plain sufu Volatile compounds
	Immortalization and characterization of rat lingual keratinocytes in a high-calcium and feeder-free culture system using rock inhibitor y-27632 Journal article International Journal of Molecular Sciences,2021, volume: 22, issue: 13 Authors: Chen, Zixing; He, Wenmeng; Leung, Thomas Chun Ning; Chung, Hau Yin Favorite \| View/Download：8/0 \| Submit date：2021/10/19 Feeder-free High calcium Immortalization Lingual keratinocytes Proteomics ROCK inhibitor Taste bud cells Y-27632
	Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd) Journal article Food Microbiology,2020, volume: 90 Authors: He, Wenmeng; Chung, Hau Yin Favorite \| View/Download：8/0 \| Submit date：2021/10/19 Core functional microbiotas Flavor compounds High-throughput sequencing (HTS) Partial least squares-discrimination analysis (PLS-DA) Plain sufu Variable importance for predictive components (VIP)
	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 Journal article Food Research International,2019, volume: 125 Authors: He, Wenmeng; Chung, Hau Yin Favorite \| View/Download：7/0 \| Submit date：2022/05/24 Red sufu Quantitative descriptive analysis Flash profile SPME-GC-MS Multiple factor analysis Chemometrics Principal component analysis Pearson correlation
	Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd) Journal article Journal of the Science of Food and Agriculture,2019, volume: 99, issue: 6, pages: 3024-3033 Authors: He, Wenmeng; Chung, Hau Yin Favorite \| View/Download：6/0 \| Submit date：2022/05/24 confidence ellipse flash profile generalized procrustes analysis principal component analysis quantitative descriptive analysis RV coefficient
	Development of a lexicon for red sufu Journal article Journal of Sensory Studies,2018, volume: 33, issue: 6 Authors: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin Favorite \| View/Download：7/0 \| Submit date：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl