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Jingjing Luo

Sichuan Tourism University

Chengdu

China

  • Sichuan Tourism University

SCHOLARLY PAPERS

2

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Scholarly Papers (2)

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1.

Comprehensive Study on the Influence Mechanism of Boil and Air-fry Cooking Methods on the Flavor Formation of Yak meat: Integration of Physicochemical Characteristics and Flavoromics

Number of pages: 58 Posted: 25 Feb 2026
Ju Guan, Tianyang Wang, Haibin Yuan, Chunyuan Ping, Yang Liu, Wei Chen, Chuantao Zeng, Jingjing Luo, Zhoulin Wu, Jie Cheng, Xiaoming Chen and Huachang Wu
Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Henan Institute of Science and Technology, Sichuan Tourism University, affiliation not provided to SSRN, Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Chengdu University, Southwest University of Science and Technology and Sichuan Tourism University
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yak meat, Cooking methods, Physicochemical property, Flavoromics, pathway analysis

2.

Unraveling flavor formation in yak meat during boiling and air-frying: Integrated flavoromics and physicochemical characteristics approach

Number of pages: 57 Posted: 22 May 2026
Ju Guan, Tianyang Wang, Haibin Yuan, Chunyuan Ping, Yang Liu, Wei Chen, Chuantao Zeng, Jingjing Luo, Zhoulin Wu, Jie Cheng, Xiaoming Chen and Huachang Wu
Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Henan Institute of Science and Technology, Sichuan Tourism University, affiliation not provided to SSRN, Sichuan Tourism University, Sichuan Tourism University, Chengdu University, Chengdu University, Southwest University of Science and Technology and Sichuan Tourism University
Downloads 4 (1,579,934)

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yak meat, Cooking methods, Physicochemical property, flavoromics, Potential pathway analysis