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 · 143 citations

Agriculture, Chemistry, Food Science +17

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 · 133 citations

Agriculture, Food Science, Plant Sciences +14

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 · 133 citations

Natural Sciences, Materials Engineering, Materials Science +16

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 · 104 citations

Agriculture, Food Science, Food Engineering +11

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 · 102 citations · Full text

Agriculture, Botany, Food Science +17