Fine roots branch orders of Abies faxoniana respond differentially to warming in a subalpine coniferous forest ecosystem.
- Published in:
- Agroforestry Systems, 2017, v. 91, n. 5, p. 955, doi. 10.1007/s10457-016-9970-7
- By:
- Publication type:
- Article
Works by QIAO Mingfeng
Results: 17
1
2
Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses.
- Published in:
- Horticulturae, 2024, v. 10, n. 5, p. 499, doi. 10.3390/horticulturae10050499
- By:
- Publication type:
- Article
3
Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 703, doi. 10.1111/ijfs.16788
- By:
- Publication type:
- Article
4
Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages.
- Published in:
- Foods, 2025, v. 14, n. 11, p. 1982, doi. 10.3390/foods14111982
- By:
- Publication type:
- Article
5
Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim).
- Published in:
- Foods, 2025, v. 14, n. 7, p. 1155, doi. 10.3390/foods14071155
- By:
- Publication type:
- Article
6
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 340, doi. 10.3390/foods13020340
- By:
- Publication type:
- Article
7
Effect of beer type on the flavoring of beer braised duck.
- Published in:
- China Food Additives, 2023, v. 34, n. 3, p. 315, doi. 10.19804/j.issn1006-2513.2023.03.038
- By:
- Publication type:
- Article
8
Analysis of the influence of cooking methods on volatile flavor of green prickleyash by E-nose and GC-MS.
- Published in:
- China Food Additives, 2021, v. 32, n. 10, p. 127, doi. 10.19804/j.issn1006-2513.2021.10.018
- By:
- Publication type:
- Article
9
Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).
- Published in:
- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1435364
- By:
- Publication type:
- Article
10
Effects of two root-secreted phenolic compounds from a subalpine coniferous species on soil enzyme activity and microbial biomass.
- Published in:
- Chemistry & Ecology, 2015, v. 31, n. 7, p. 636, doi. 10.1080/02757540.2015.1075515
- By:
- Publication type:
- Article
11
Analysis of the phenolic compounds in root exudates produced by a subalpine coniferous species as responses to experimental warming and nitrogen fertilisation.
- Published in:
- Chemistry & Ecology, 2014, v. 30, n. 6, p. 555, doi. 10.1080/02757540.2013.868891
- By:
- Publication type:
- Article
12
Experimental warming effects on root nitrogen absorption and mycorrhizal infection in a subalpine coniferous forest.
- Published in:
- Scandinavian Journal of Forest Research, 2016, v. 31, n. 4, p. 347, doi. 10.1080/02827581.2015.1080295
- By:
- Publication type:
- Article
13
Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 24, p. 252, doi. 10.13386/j.issn1002-0306.2024010239
- By:
- Publication type:
- Article
14
Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 1, p. 48, doi. 10.1177/10820132231173158
- By:
- Publication type:
- Article
15
Exudate components exert different influences on microbially mediated C losses in simulated rhizosphere soils of a spruce plantation.
- Published in:
- Plant & Soil, 2017, v. 419, n. 1/2, p. 127, doi. 10.1007/s11104-017-3334-6
- By:
- Publication type:
- Article
16
Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy.
- Published in:
- Molecules, 2024, v. 29, n. 7, p. 1542, doi. 10.3390/molecules29071542
- By:
- Publication type:
- Article
17
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.
- Published in:
- Molecules, 2024, v. 29, n. 7, p. 1532, doi. 10.3390/molecules29071532
- By:
- Publication type:
- Article