〖主要论著〗(著作和论文):
近5年在发表论文11篇(SCI收录4篇)。
代表性论文:
1. Chen S., Xu Y., Qian M. C. Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis and Aroma Reconstitution [J]. Journal of Agricultural and Food Chemistry, 2013, 61(47): 11295-11302.
2. Chen, S.; Wang, D.; Xu, Y. Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon[J]. Journal of Agricultural and Food Chemistry, 2013, 61(40): 9712-9718.
3. Chen, S., Xu, Y. Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu) [J]. Journal of the Institute of Brewing, 2013, 119(1-2): 71-77.
4. Chen, S., Xu, Y. The influence of yeast strains on the volatile flavour compounds of Chinese rice wine [J]. Journal of the Institute of Brewing, 2010, 116(2): 190-196.
5. Chen, S., Xu, Y., Qian, M., Identification of aroma compounds in Chinese rice wine by normal phase liquid chromatography fractionation followed by gas chromatography-olfactometry [C], in 244th American Chemical Society National Meeting August 19-23, 2012 in Philadelphia 2012.