Concepedia

Ronggang Chen

RC

7

Publications

212

Citations

7

H-Index

2006

Active since

Affiliations

Institute of Vegetable and Floriculture Science(Current)

National Agriculture and Food Research Organization

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

Top concepts

Food ChemistryHealthFood QualityPharmacologyChromatographyAnalytical ChemistryMedicineChemistryBioanalysisFlavoromics

Publications per year

2006–2013

7

Publications

7

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

Nobuyuki Hayashi, Ronggang Chen, Hidekazu Ikezaki et al. · Bioscience Biotechnology and Biochemistry · 2006 · 62 citations

Food Chemistry, Taste Sensor System, Electronic Tongue +11

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 et al. · Food Research International · 2013 · 48 citations

Oolong Teas, Sensory Science, Objective Evaluation Methods +3

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

Nobuyuki Hayashi, Ronggang Chen, Masamitsu Hiraoka et al. · Journal of Agricultural and Food Chemistry · 2010 · 36 citations

Food Chemistry, Biochemistry, Tannin +15

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

Nobuyuki Hayashi, Ronggang Chen, Hidekazu Ikezaki et al. · Bioscience Biotechnology and Biochemistry · 2007 · 23 citations

Food Chemistry, Taste Sensor System, Electronic Tongue +7

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

Yumiko Uchiyama, Mayumi Yamashita, Miyuki Kato et al. · Sensors and Materials · 2011 · 19 citations · Full text

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