Cong Lu

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

Tian Peng, Ping Zhan, Honglei Tian et al. · Food Chemistry · 2020 · 98 citations

L. Var, Fried Shallot, Volatile Compound Changes

Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes

Yu Zhao, Peng Wang, Ping Zhan et al. · Food Research International · 2020 · 74 citations

High Hydrostatic Pressure, Cloudy Kiwifruit Juices, Aroma Characteristics +5

Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests

Cong Lu, Yuyu Zhang, Ping Zhan et al. · Food Science and Human Wellness · 2022 · 49 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +16

Insights into the Aroma Profile in Three Kiwifruit Varieties by HS-SPME-GC-MS and GC-IMS Coupled with DSA

Yu Zhao, Ping Zhan, Honglei Tian et al. · Food Analytical Methods · 2021 · 45 citations

Biology, Gc-ims Coupled, Botany +8

Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression

Honglei Tian, Cong Lu, Ping Zhan et al. · Flavour and Fragrance Journal · 2020 · 20 citations

Flavoromics, Food Analysis, Sterilization Methods +17