Shuang Chen - Concepedia

Author

Shuang Chen

Jiangnan University ORCID

Also Known As

Chen, Shuang, Lisa Zhou Wang, Muniba Shafique, Shuang Chen, Xiaodan Wang, Yeye Xu

146

Publications

3.9K

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Oregon State University Northeast Agricultural University Guizhou University

About

Shuang Chen is an author at Jiangnan University specializing in health sciences, analytical chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	21	1.3K
2	Medicine	17	19	1K
3	Engineering	7	7	542
4	Natural Sciences	3	3	256
5	Social Sciences	1	1	46

Shuang Chen

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates Rui Li, Qiang Cui, Guorong Wang, Food Hydrocolloids Food ChemistryProtein ChemistrySurface Functional PropertiesEngineeringBiochemistry	2019	223
Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution Shuang Chen, Yan Xu, Michael C. Qian Journal of Agricultural and Food Chemistry Food ChemistryChinese Rice WineVolatile CompoundsFlavoromicsAroma Profile	2013	205
Total structure determination of surface doping [Ag <sub>46</sub> Au <sub>24</sub> (SR) <sub>32</sub> ](BPh <sub>4</sub> ) <sub>2</sub> nanocluster and its structure-related catalytic property Shuxin Wang, Shan Jin, Sha Yang, Science Advances EngineeringNanoclusterNanoheterogeneous CatalysisChemistryStructure Effect	2015	166
Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies Shuang Chen, Michael C. Qian, Zhou Li, Journal of Agricultural and Food Chemistry	2019	160
Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants Sha Sha, Shuang Chen, Michael C. Qian, Journal of Agricultural and Food Chemistry	2016	155
The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine Shuang Chen, Yan Xu Journal of the Institute of Brewing Chemical CompositionFood AnalysisPlant MetabolomicsFood ChemistryVolatile Flavour Profiles	2010	152
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis Yingxia He, Zhipeng Liu, Michael C. Qian, Food Chemistry Different RegionsFlavoromicsGas ChromatographyMedicineChemical Composition	2020	152
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies Lulu Wang, Shanshan Fan, Yan Yan, Journal of Agricultural and Food Chemistry	2020	134
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis Yan Yan, Shuang Chen, Yao Nie, Food Research International Food ChemistryFlavoromicsGc × Gc-tofmsChemical CompositionFood Analysis	2020	107
Characterization of Qingke Liquor Aroma from Tibet Yanping L. Qian, Yueqi An, Shuang Chen, Journal of Agricultural and Food Chemistry Food ChemistryM. Qingke LiquorHighland BarleyQingke Liquor AromaFlavoromics	2019	106

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