Concepedia

Author

Ronggang Chen

Institute of Vegetable and Floriculture Science

Also Known As

Chen, Ronggang, Ronggang CHEN, Ronggang Chen

16

Publications

658

Citations

8

H-Index

15

Concepts

All Affiliations

Institute of Vegetable and Floriculture ScienceNational Agriculture and Food Research Organization
RC

About

Ronggang Chen is an author at Institute of Vegetable and Floriculture Science specializing in food chemistry, health sciences, and food quality.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

97

2

Medicine

1

1

36

3

Natural Sciences

1

1

36

4

Biochemistry

1

1

36

5

Chemistry

1

1

36

Ronggang Chen

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7

Publications

212

Citations

7

H-Index

YearCitations

Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System

Nobuyuki Hayashi, Ronggang Chen, Hidekazu Ikezaki,

Bioscience Biotechnology and Biochemistry

2006

62

Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

Nobuyuki Hayashi, Tomomi Ujihara, Ronggang Chen,

Food Research International

2013

48

β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins

Nobuyuki Hayashi, Ronggang Chen, Masamitsu Hiraoka,

Journal of Agricultural and Food Chemistry

2010

36

Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

Nobuyuki Hayashi, Ronggang Chen, Hidekazu Ikezaki,

Bioscience Biotechnology and Biochemistry

2007

23

Evaluation of the Taste of Tea with Different Degrees of Fermentation Using a Taste Sensing System

Yumiko Uchiyama, Mayumi Yamashita, Miyuki Kato,

Sensors and Materials

2011

19

Quantitative Evaluation of Bitterness of H1-Receptor Antagonists and Masking Effect of Acesulfame Potassium, an Artificial Sweetener, Using a Taste Sensor

Masanori Ito, Koichi Wada, Miyako Yoshida,

Sensors and Materials

2013

12

Development of Sensor with High Selectivity for Saltiness and Its Application in Taste Evaluation of Table Salt

Ronggang Chen

Sensors and Materials

2010

12

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