Mengchen You

Investigation of umami and kokumi taste‐active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

Xinru Xu, Mengchen You, Huanlu Song et al. · International Journal of Food Science & Technology · 2018 · 55 citations

Food Chemistry, Kokumi Taste‐active Components, Flight Mass Spectrometry +15

Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup

Mengchen You, Ping Yang, Huanlu Song et al. · Journal of Food Science and Technology · 2019 · 26 citations · Full text

Food Chemistry, Nutrition, Dietary Exposure +6

Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content

Ping Yang, Yingying Zheng, Mengchen You et al. · Journal of Food Biochemistry · 2019 · 17 citations

Egg Content, Practical Applications Sachima, Volatile Compounds +15

Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

Ping Yang, Mengchen You, Huanlu Song et al. · International Journal of Food Properties · 2018 · 13 citations · Full text

Effects of Different Treatments on Fishy Odor of Fish Soups

Dandan Xue, Tian-Peng He, Mengchen You et al. · Journal of Aquatic Food Product Technology · 2018 · 12 citations

Food Chemistry, Engineering, Fish Soup +14