Shenghua Ding

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Shuai Ge, Yuyu Chen, Shenghua Ding et al. · Journal of the Science of Food and Agriculture · 2020 · 134 citations

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

Shenghua Ding, Kejing An, Chang-Tao Zhao et al. · Food and Bioproducts Processing · 2011 · 131 citations

Food Chemistry, Zingiber Officinale Roscoe, Chinese Ginger

Physicochemical and antimicrobial properties of chitosan composite films incorporated with glycerol monolaurate and nano-TiO2

Yuhao Hou, Qian Liu, Ziyan Hu et al. · Food Hydrocolloids · 2021 · 126 citations

Materials Science, Chemical Engineering, Mixed Biopolymers +6

Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality

Dandan Zhao, Kejing An, Shenghua Ding et al. · Food and Bioprocess Technology · 2014 · 100 citations

Hot-air Drying, Two-stage Intermittent Microwave, Food Quality +5

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Lvzhu Yang, Jie Liu, Xinyu Wang et al. · Molecules · 2019 · 98 citations · Full text