Cheng H - Search Results

1

Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.

Wu D, Xia Q, Cheng H, Zhang Q, Wang Y, Ye X. Wu D, et al. Among authors: cheng h. Foods. 2022 Nov 1;11(21):3471. doi: 10.3390/foods11213471. Foods. 2022. PMID: 36360085 Free PMC article.

2

Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.

Cheng H, Chen J, Chen S, Xia Q, Liu D, Ye X. Cheng H, et al. Food Chem. 2016 Dec 1;212:374-85. doi: 10.1016/j.foodchem.2016.05.145. Epub 2016 May 24. Food Chem. 2016. PMID: 27374545

3

Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics.

Cheng H, Chen J, Watkins PJ, Chen S, Wu D, Liu D, Ye X. Cheng H, et al. Molecules. 2018 Jul 4;23(7):1627. doi: 10.3390/molecules23071627. Molecules. 2018. PMID: 29973507 Free PMC article.

4

Preparation of low molecular weight heparin using an ultrasound-assisted Fenton-system.

Zhi Z, Li J, Chen J, Li S, Cheng H, Liu D, Ye X, Linhardt RJ, Chen S. Zhi Z, et al. Among authors: cheng h. Ultrason Sonochem. 2019 Apr;52:184-192. doi: 10.1016/j.ultsonch.2018.11.016. Epub 2018 Nov 20. Ultrason Sonochem. 2019. PMID: 30559077 Free PMC article.

5

Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages.

Wu D, Cheng H, Chen J, Ye X, Liu Y. Wu D, et al. Among authors: cheng h. J Food Sci Technol. 2019 Feb;56(2):654-662. doi: 10.1007/s13197-018-3520-4. Epub 2018 Dec 1. J Food Sci Technol. 2019. PMID: 30906023 Free PMC article.

6

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces.

Li J, Zhou L, Feng W, Cheng H, Muhammad AI, Ye X, Zhi Z. Li J, et al. Among authors: cheng h. Molecules. 2019 Apr 17;24(8):1522. doi: 10.3390/molecules24081522. Molecules. 2019. PMID: 30999715 Free PMC article.

7

Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce.

Li J, Huang H, Feng W, Guan R, Zhou L, Cheng H, Ye X. Li J, et al. Among authors: cheng h. J Food Prot. 2019 Sep;82(9):1539-1545. doi: 10.4315/0362-028X.JFP-19-035. J Food Prot. 2019. PMID: 31414900 Free article.

8

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice.

Liu Y, Cheng H, Liu H, Ma R, Ma J, Fang H. Liu Y, et al. Among authors: cheng h. Molecules. 2019 Sep 28;24(19):3519. doi: 10.3390/molecules24193519. Molecules. 2019. PMID: 31569407 Free PMC article.

9

Developing deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near-infrared hyperspectral imaging.

Zhang C, Wu W, Zhou L, Cheng H, Ye X, He Y. Zhang C, et al. Among authors: cheng h. Food Chem. 2020 Jul 30;319:126536. doi: 10.1016/j.foodchem.2020.126536. Epub 2020 Mar 1. Food Chem. 2020. PMID: 32146292

10

Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study.

Huang R, Zhang Y, Shen S, Zhi Z, Cheng H, Chen S, Ye X. Huang R, et al. Among authors: cheng h. Food Chem. 2020 Oct 1;326:126785. doi: 10.1016/j.foodchem.2020.126785. Epub 2020 Apr 11. Food Chem. 2020. PMID: 32438224

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