Huiying Zhang

发表

The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Baoguo Sun, Haitao Chen, Wenqian Wang, 2022, Foods.

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2018, Food chemistry.

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis).

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2020, Food research international.

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.

Dandan Pu, Wen Duan, Yongchao Huang, 2021, Food chemistry.

Characterization of the key odorants contributing to retronasal olfaction during bread consumption.

Dandan Pu, Wen Duan, Yuyu Zhang, 2020, Food chemistry.

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2020, Foods.

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2019, Food research international.

Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2019, Journal of Food Processing and Preservation.

Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation

Dandan Pu, Yuyu Zhang, Baoguo Sun, 2021 .

Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread.

Junfei Xie, Dandan Pu, Yuyu Zhang, 2019, Food chemistry.

Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil

Yuyu Zhang, Baoguo Sun, F. Ren, 2021, Foods.