Ke Tang

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 8

Top Topics

Gas Chromatography

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Fan Wu, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, Ke Tang
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu. Foods (Basel, Switzerland) 13 (5) (2024)
Fan Wu, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, Ke Tang
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu. Foods (Basel, Switzerland) 13 (5) (2024)
Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, Ke Tang
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods (Basel, Switzerland) 12 (6) (2023)
Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, Ke Tang
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods (Basel, Switzerland) 12 (6) (2023)
Yue Ma, Yuanyi Li, Baochun Zhang, Chunhua Shen, Lina Yu, Yan Xu, Ke Tang
Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac. Foods (Basel, Switzerland) 13 (1) (2023)
Yue Ma, Yuanyi Li, Baochun Zhang, Chunhua Shen, Lina Yu, Yan Xu, Ke Tang
Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac. Foods (Basel, Switzerland) 13 (1) (2023)
Yulu Sun, Yue Ma, Shuang Chen, Yan Xu, Ke Tang
Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis. Foods (Basel, Switzerland) 10 (11) (2021)
Yingxia He, Ke Tang, Xiao-Wei Yu, Shuang Chen, Yan Xu
Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing. Journal of agricultural and food chemistry 70 (2) (2021)