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  1. Article

    Correction to: Combined application of electronic nose analysis and back‑propagation neural network and random forest models for assessing yogurt flavor acceptability

    The original version of the article unfortunately contained an error in one of the affiliations of the first author, Dr. Huaixiang Tian. The institution name was incorrectly published as ‘State Key Laboratory ...

    Huaixiang Tian, Han Liu, Yujie He, Bin Chen… in Journal of Food Measurement and Characteri… (2020)

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    Article

    Combined application of electronic nose analysis and back-propagation neural network and random forest models for assessing yogurt flavor acceptability

    Flavor acceptability is an important aspect of evaluating the quality of food products. Rapid flavor measurements and the detection of unsatisfactory products are thus necessary for the quality control of yogu...

    Huaixiang Tian, Han Liu, Yujie He, Bin Chen… in Journal of Food Measurement and Characteri… (2020)

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    Article

    Artificial Esterase Based on Self-assembly Gel Microspheres Constructed from Chitosan and Amino Acids

    A novel artificial esterase based on chitosan and amino acids was synthesized in the present study. The Fmoc-His and Glu were linked to chitosan by active ester method(AEM). The hydroxide radical in chitosan, ...

    **g Cao, Miao Wang, Weihua Chen, Yongxin She… in Chemical Research in Chinese Universities (2019)