Dongsheng Luo

Characterization of Key Aroma Compounds in Raw and Roasted Peas (<i>Pisum sativum</i> L.) by Application of Instrumental and Sensory Techniques

Shuang Bi, Xinxing Xu, Dongsheng Luo et al. · Journal of Agricultural and Food Chemistry · 2020 · 111 citations

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

Shuang Bi, Aojidong Wang, Yanping Wang et al. · Food Chemistry · 2019 · 102 citations

Food Chemistry, Chinese Foxtail Millet, Food Analysis +6

Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique

Dongsheng Luo, Jihong Wu, Zhuo Ma et al. · Food Chemistry · 2020 · 90 citations

Biomanufacturing, Air-impingement Jet Drying, Food Preservation +6

Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing

Dongsheng Luo, Xueli Pang, Xinxing Xu et al. · Journal of Agricultural and Food Chemistry · 2018 · 72 citations

Flavoromics, Melon Juice, Dimethyl Sulfide +16

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Xinxing Xu, Dongsheng Luo, Yejun Bao et al. · Frontiers in Microbiology · 2018 · 55 citations · Full text