PMC/PubMed Indexed Articles
Indexed In
- Academic Journals Database
- Open J Gate
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- CiteFactor
- Scimago
- Ulrich's Periodicals Directory
- Electronic Journals Library
- RefSeek
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- SWB online catalog
- Virtual Library of Biology (vifabio)
- Publons
- MIAR
- University Grants Commission
- Geneva Foundation for Medical Education and Research
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Tao Feng
Tao Feng
Department of Food Science and Technology, Shanghai Institute of Technology
China
Biography
I earned my doctorate in cereal, oil, and plant protein sciences from Jiangnan University. I have my masters degree in food science and engineering from Tianjin University of Science and Technology. Now I am an assistant professor in School of perfume and aroma technology of Shanghai Institute of Technology, which is a special school for training flavorist or fragrance blending technologists. My professional specialties are the encapsulation and release of flavor compounds and food flavor chemistry, especially the quantitative structure and activity relationship between flavor compounds and their intensities. Now I am the special columnist for cereal foods world, a journal belonging to AACC American Association Cereal Chemistry. Until now I have a project titled Amylose flavor compounds molecular inclusion preparation and their non-covalent interactions, which is funded by national natural science foundation committee of China.
Research Interest
My professional specialties are the encapsulation and release of flavor compounds and food flavor chemistry, especially the quantitative structure and activity relationship between flavor compounds and their intensities.