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Abstract Drying kinetics of olive stone and olive-tree pruning, two important biomasses from olive culture, was experimentally assessed at six different temperatures (from 343 K to 393 K) and fourContinue Reading
This work aims to shed light on the use of two biochars, obtained from the pyrolysis at 550 °C of heavy-metal-contaminated Jatropha curcas L. roots, as heterogeneous catalysts for glycerolContinue Reading
A sludge fraction is obtained from the industries which recycle cooking oil and this sludge contains a large amount of oil with an extremely high acidity ( > 60%). In this work, we propose a schemeContinue Reading
  • Chao-Hui Feng, Cheng Li, +6 authors Yong Yang
  • Chemistry, Medicine
  • Journal of food science
  • 2017 (First Published: 1 March 2017)
  • The objective of this research was to investigate the effects of different modified casings and storage time on the quality attributes of cooked sausages using principal component analysis (PCA) andContinue Reading
  • Chao-Hui Feng, Yoshio Makino, Masatoshi Yoshimura, Dang Quoc Thuyet, Juan Francisco García-Martín
  • Chemistry, Medicine
  • Journal of food science
  • 2018 (First Published: 1 February 2018)
  • The potential of hyperspectral imaging with wavelengths of 380 to 1000 nm was used to determine the pH of cooked sausages after different storage conditions (4 °C for 1 d, 35 °C for 1, 3, and 5 d).Continue Reading
    Abstract The combined effects of different storage temperatures (0, 4, 10 °C) and days (3, 8, 16, 25, 35, 46 and 58 days), and the use of modified casings on sausages cooled by immersion vacuumContinue Reading