Author

Mengsheng Deng

Institution: Sichuan University of Science and Engineering

Observed institution: Sichuan University of Science and Engineering

ORCID: 0000-0003-1143-0279

Observed ORCID: 0000-0003-1143-0279

OpenAlex ID: A5123327362

Integrated Transcriptomics and Physiological Analysis Reveal the Mechanism of γ‐Aminobutyric Acid Inhibiting Enzymatic Browning in Fresh‐Cut Potatoes

2025 · Mengsheng Deng, Tuankui Ou, et al. · Journal of Food Biochemistry · 4

Machine Learning and SHAP Feature Analysis: Classification Model for Aroma Components in Green Plum Wine

2026 · Xuhui Zhang, Mengsheng Deng, et al. · Foods · 1

Comparative Analysis of Physicochemical Properties and Volatile Profile of Eight Varieties of Green Plums in Sichuan and Yunnan

2026 · Mengsheng Deng, Xingyong Zhang, et al. · Foods · 1

Ethephon and alternating magnetic field inhibit the browning of fresh-cut stem lettuce by regulating phenolic and reactive oxygen species metabolism

2026 · Tuankui Ou, Mengsheng Deng, et al. · Postharvest Biology and Technology · 1

Works count: 4

Citation count: 7

H-index: 1

I10-index: