Ronghua Ju

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages

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

Novel nondestructive NMR method aided by artificial neural network for monitoring the flavor changes of garlic by drying

Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying