Rongxin Wen

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Rongxin Wen, Yingying Hu, Lang Zhang et al. · Meat Science · 2019 · 185 citations

Food Chemistry, Nutrition, Harbin Dry Sausage +10

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

Xiaoyu Yin, Yichao Lv, Rongxin Wen et al. · Meat Science · 2020 · 172 citations

Food Chemistry, Electronic Tongue, Harbin Red Sausages +7

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Qian Chen, Yingying Hu, Rongxin Wen et al. · Meat Science · 2020 · 155 citations

Food Chemistry, Electronic Tongue, Food Fermentation +8

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

Yingying Hu, Qian Chen, Rongxin Wen et al. · LWT · 2019 · 111 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +7

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage

Jiaxin Chen, Yingying Hu, Rongxin Wen et al. · Meat Science · 2019 · 105 citations

Harbin Dry Sausage, Food Analysis, Food Microbiology +9