Che Shen

• Hefei University of Technology

Food fraud undermines consumer trust, creates economic risk, and jeopardizes human health. Therefore, it is essential to develop efficient technologies for rapid and reliable analysis of food quality and safety for food authentication. Machine vision–based methods have emerged as promising solutions for the rapid and nondestructive analysis of food...

Pork floss is a traditional Chinese food with a long history. Nowadays, pork floss is known to consumers as a leisure food. It is made from pork through a unique process in which the muscle fibers become flaky or granular and tangled. In this study, a deep learning-based approach is proposed to detect the quality characteristics of pork floss struc...

A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative descriptive analysis (QDA), and HS-GC-IMS and HS-SPME-GC–MS, lamb shashliks prepared using vari...

HS-SPME-GC-MS, SPME-Arrow-GC × GC-TOF-MS, HS-GC-IMS, Electronic-nose, and Electronic-tongue systems were applied in a feasibility study of the flavor characterization of five commercially available Chinese grilled lamb shashliks. A total of 198 volatile organic compounds (VOCs) were identified (∼71% by GC × GC-TOF-MS). Using data fusion strategies,...

Generation Z (Gen Z) consumers account for an increasing proportion of the food market. The aim of this study took lamb shashliks as an example and developed novel products from the perspective of cooking methods in order to develop a traditional food suitable for Gen Z consumers. The sensory characterization of electric heating air (EH), microwave...

The rapid expansion of the traditional food market has led to more and more attention to cultural research focusing on consumers' attitudes towards traditional food. The topic of the development of Chinese barbecue into a corresponding food culture has been controversial and simultaneously, restricts the further development of the industry. Focusin...

The aim of this study was to explore the purchase willingness of Chinese consumers for pork, beef, lamb, and rabbit meat. A conceptual framework and focus group discussions were adopted to design the questionnaire which included experience, eating habits, purchase drivers, purchase location, seasonality, and willingness to purchase red meat among C...