Congcong He

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Jianbin Liu, Mengya Liu, Congcong He et al. · LWT · 2015 · 204 citations

Food Chemistry, Thermal Treatment, Flavor Generation +7

A comparative study of aroma‐active compounds between dark and milk chocolate: relationship to sensory perception

Jianbin Liu, Mengya Liu, Congcong He et al. · Journal of the Science of Food and Agriculture · 2014 · 81 citations

Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry

Ye Liu, Congcong He, Huanlu Song · Food Research International · 2018 · 77 citations

Food Chemistry, Food Analysis, Fresh Watermelon Juice +6

Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice

Ye Liu, Congcong He, Huanlu Song · Food Analytical Methods · 2018 · 57 citations

Food Chemistry, Watermelon Juice, Food Analysis +7

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

Mengya Liu, Jianbin Liu, Congcong He et al. · International Journal of Food Properties · 2016 · 53 citations · Full text

Food Chemistry, Flavor Evaporation, Health Sciences +14