Hau Yin Chung
Department of Biology
Food and Nutritional Sciences Programme
and Food Science Laboratory
The Chinese University of Hong Kong
China
Name/email consistency: high
- Aroma impact components in commercial plain sufu. Chung, H.Y., Fung, P.K., Kim, J.S. J. Agric. Food Chem. (2005)
- Odor-active headspace components in fermented red rice in the presence of a monascus species. Chung, H.Y., Ma, W.C., Kim, J.S., Chen, F. J. Agric. Food Chem. (2004)
- Seasonal variations of bromophenols in brown algae (Padina arborescens, Sargassum siliquastrum, and Lobophora variegata) collected in Hong Kong. Chung, H.Y., Ma, W.C., Ang, P.O., Kim, J.S., Chen, F. J. Agric. Food Chem. (2003)
- Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods. Chung, H.Y., Shing Yung, I.K., Kim, J. J. Agric. Food Chem. (2001)
- Volatile flavor components in red fermented soybean (Glycine max) curds. Chung, H.Y. J. Agric. Food Chem. (2000)
- Volatile components in fermented soybean (Glycine max) curds. Chung, H.Y. J. Agric. Food Chem. (1999)
- Volatile components in crabmeats of Charybdis feriatus. Chung, H.Y. J. Agric. Food Chem. (1999)