Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography
Year: 2025
Type: article
Language: en
Topic: Advanced Chemical Sensor Technologies
Authors and affiliations:
raw_author_name: Lian He
raw_affiliation_strings: College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China
Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
raw_author_name: Zongyuan Lu
raw_affiliation_strings: Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China
raw_author_name: Xuemei Cai
raw_affiliation_strings: College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
raw_author_name: Kaixian Zhu
raw_affiliation_strings: College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
raw_author_name: Chengjian Xu
raw_affiliation_strings: College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
raw_author_name: Dan Lin
raw_affiliation_strings: College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
raw_author_name: Zhiyong Hou
raw_affiliation_strings: College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China
raw_author_name: Sze Ying Leong
raw_affiliation_strings: Food Security & Nutrition Impact Lab, Taylor's University, Subang Jaya 47500, Selangor, Malaysia
School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
raw_author_name: Nallammai Singaram
raw_affiliation_strings: Clean Technology Impact Lab, Taylor's University, Subang Jaya, 47500, Selangor, Malaysia
School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
raw_author_name: Cui Yang
raw_affiliation_strings: College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
raw_author_name: Sook Wah Chan
raw_affiliation_strings: Clean Technology Impact Lab, Taylor's University, Subang Jaya, 47500, Selangor, Malaysia
Food Security & Nutrition Impact Lab, Taylor's University, Subang Jaya 47500, Selangor, Malaysia
School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
raw_author_name: Hua Peng
raw_affiliation_strings: Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China
raw_author_name: Minglu Lan
raw_affiliation_strings: Key Laboratory of Food Nutrition and Health of Sichuan Province Universities, Sichuan Tourism University, Chengdu 610100, Sichuan, China