B. Shi

发表

[Improving apple fruit quality predictions by effective correction of Vis-NIR laser diffuse reflecting images].

Z. Qing, B. Ji, B. Shi, 2008, Guang pu xue yu guang pu fen xi = Guang pu.

Study on Key Technology for the Discrimination of Xihu Longjing Tea Grade by Electronic Tongue

Lulu Zhang, Lei Zhao, Nan Xie, 2014, CCTA.

INFORMATION EXTRACTION OF MULTI-OPTICAL-PATH NIR SPECTRA FOR APPLE JUICE BASED ON WAVELET TRANSFORMATION: INFORMATION EXTRACTION OF MULTI-OPTICAL-PATH NIR SPECTRA FOR APPLE JUICE BASED ON WAVELET TRANSFORMATION

Bolin Shi, Dazhou Zhu, Chaoying Meng, 2009 .

Tsinghua facial expression database – A database of facial expressions in Chinese young and older women and men: Development and validation

P. Liang, Pei Sun, B. Shi, 2020, PloS one.

The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities

Pei Sun, B. Shi, Shi Bolin, 2021 .

The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions.

B. Shi, M. Battino, Jiyong Shi, 2022, Food research international.

A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods

B. Shi, M. Battino, Jiyong Shi, 2021 .

Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency of Zanthoxylum bangeanum

Ruicong Zhi, B. Shi, Houyin Wang, 2016 .

Development of differential pulse voltammetric method for rapid quantification of total hydroxyl-sanshools in Sichuan Pepper

B. Shi, Jiyong Shi, Xiaobo Zou, 2020 .

The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis.

B. Shi, Zhongxiu Chen, Houyin Wang, 2018, Journal of the science of food and agriculture.

Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm.

B. Shi, Shiyi Tian, Yuezhong Mao, 2021, Journal of food science.

Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation

B. Shi, Zhongxiu Chen, Kui Zhong, 2018, Journal of Sensory Studies.

Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics

B. Shi, Zhongxiu Chen, Houyin Wang, 2017, Chemical senses.

Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp

B. Shi, Jiyong Shi, Xiaobo Zou, 2020 .

Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage

B. Shi, Kui Zhong, Houyin Wang, 2023, Foods.

The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations.

B. Shi, Kui Zhong, Houyin Wang, 2023, Food research international.

Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk

B. Shi, Wenqiang Huang, Kui Zhong, 2022, Foods.

Interactions between Phenols and Alkylamides of Sichuan Pepper (Zanthoxylum Genus) in α-Glucosidase Inhibition: A Structural Mechanism Analysis.

B. Shi, M. Battino, Jiyong Shi, 2021, Journal of agricultural and food chemistry.

The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups

B. Shi, Kui Zhong, Houyin Wang, 2020 .

Longjing tea quality classification by fusion of features collected from E-nose

Lei Zhao, Yuewen Dai, Zhi Ruicong, 2015 .

An Optimized Detection Method for Chinese Red Huajiao Geographical Origin Determination, Based on Electronic Tongue and Ensemble Recognition Algorithm

B. Shi, Shiyi Tian, Yuezhong Mao, 2022, Food Analytical Methods.

SERS determination of hydroxy-α-sanshool in spicy hotpot seasoning: The strategy to restrain the interference of capsaicin and its mechanism.

B. Shi, M. Battino, Jiyong Shi, 2023, Food chemistry.

The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins

Kui Zhong, Pei Sun, Ying‐Ming Zheng, 2021, Journal of Sensory Studies.

Investigating taste sensitivity, chemesthetic sensation and their relationship with emotion perception in Chinese young and older adults

B. Shi, Tao Yang, Kui Zhong, 2022, Food Quality and Preference.

[Analysis of NIR characteristic wavelengths for apple flesh firmness based on GA and iPLS].

Chaoying Meng, Z. Qing, B. Ji, 2009, Guang pu xue yu guang pu fen xi = Guang pu.

Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems

B. Shi, M. Battino, Jiyong Shi, 2023, Food Research International.

The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution.

B. Shi, Kui Zhong, Houyin Wang, 2020, Food research international.

Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution

B. Shi, Kui Zhong, Houyin Wang, 2022, Food Quality and Preference.

Research on Pattern Recognition Method for Honey Nectar Detection by Electronic Nose

Feng Zhou, Lei Zhao, Bolin Shi, 2014, Conference on Control Technology and Applications.

Optimizing an Electronic Nose for Analysis Honey from Different Nectar Sources

Z. Qing, B. Ji, B. Shi, 2013 .

New dimensionality reduction model (manifold learning) coupled with electronic tongue for green tea grade identification

Lei Zhao, Bolin Shi, Ruicong Zhi, 2014, European Food Research and Technology.