Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

por Lan, Tian, Gao, Chenxu, Yuan, Quyu, Wang, Jiaqi, Zhang, Hexin, Sun, Xiangyu, Lei, Yushan, Ma, Tingting
Publicado 2021

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

por Zhao, Qinyu, Yuan, Quyu, Gao, Chenxu, Wang, Xiaoyang, Zhu, Bihe, Wang, Jiaqi, Sun, Xiangyu, Ma, Tingting
Publicado 2021

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

por Lan, Tian, Wang, Jiaqi, Yuan, Quyu, Lei, Yushan, Peng, Wen, Zhang, Min, Li, Xinyi, Sun, Xiangyu, Ma, Tingting
Publicado 2022

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

por Lan, Tian, Lv, Xinran, Zhao, Qinyu, Lei, Yushan, Gao, Chenxu, Yuan, Quyu, Sun, Xiangyu, Liu, Xuebo, Ma, Tingting
Publicado 2023

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analy...

por Zhang, Hexin, Zhao, Qinyu, Lan, Tian, Geng, Tonghui, Gao, Chenxu, Yuan, Quyu, Zhang, Qianwen, Xu, Pingkang, Sun, Xiangyu, Liu, Xuebo, Ma, Tingting
Publicado 2020