De‐Wei Chen

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

Key aroma-active compounds in brown sugar and their influence on sweetness