default author photo

Bei Wang

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

11

DOWNLOADS

476

TOTAL CITATIONS

0

Scholarly Papers (11)

Actions:
Email selected abstracts
1.

Machine Learning Based Classification of Yogurt Aroma Types with Flavoromics

Number of pages: 26 Posted: 22 Sep 2023
Sizhe Qiu, Haoying Han, Hong Zeng and Bei Wang
University of Oxford, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 188 (403,391)

Abstract:

Loading...

Aroma classification model, Flavoromics, machine learning, Sensory evaluation, yogurt

2.

Effect of the Light Intensity and Packaging Materials on the Photooxidation and Volatile Compounds in Milk

Number of pages: 21 Posted: 26 Sep 2022
Fanyu Meng, Jiao Wang, Zhaosheng Han, Yadong Wang, Cuixia Fu, Cairui Chen and Bei Wang
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN and Beijing Technology and Business University
Downloads 77 (830,555)

Abstract:

Loading...

milk, packaging, photooxidation, volatile compounds, flavour

3.

Characterization of Potent Odorants Causing Meaty Odor Reduced in Thermal Process Flavorings with Beef-Like by the Sensomics Approach

Number of pages: 37 Posted: 18 Oct 2022
Zeyu Zhang, Bei Wang and Yanping Cao
Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 46 (1,109,210)

Abstract:

Loading...

Thermal process flavorings, Storage quality, Odor-active compound, Recombination and omission, Sensomics approach

4.

Elucidating the Effect of Different Processing Methods on the Sensory Quality of Chestnuts Based on Multi-Scale Molecular Sensory Science

Number of pages: 37 Posted: 19 May 2023
kunli Xu, Zheting Zhang, Kexin Jiang, Aolin Yang, Tielong Wang, Linyu Xu, Xiaodong Li, Xiaoli Zhang, Fanyu Meng and Bei Wang
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shimadzu China Co Ltd., affiliation not provided to SSRN, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 39 (1,196,171)

Abstract:

Loading...

E-eye, E-tongue, E-nose, HS-SPME-Arrow-GC-MS, sensory quality

5.

Predicting consumer preference for Cheddar cheese: A flavoromics-driven approach integrated with machine learning

Number of pages: 36 Posted: 07 Mar 2026
Xinying Xu, Bei Wang, Aolin Yang, Ying Wang, Yangfan Guo, Ziyan Wu, Xiaoyan Pei, Wancui Xie and Jian He
Beijing Technology and Business University, Beijing Technology and Business University, Qingdao University of Science and Technology, Beijing Technology and Business University, Beijing Technology and Business University, National Center of Technology Innovation for Dairy, National Center of Technology Innovation for Dairy, Qingdao University of Science and Technology and National Center of Technology Innovation for Dairy
Downloads 36 (1,290,922)

Abstract:

Loading...

Predicted popularity level, Key volatile compounds, machine learning, flavoromics, Cheddar cheese

6.

Extraction-dependent structural diversity of white kidney bean cotyledon polysaccharides determines their fermentability and prebiotic potential in the elderly gut microbiota

Number of pages: 39 Posted: 11 Nov 2025
Chunli Kong, Yimei Hu, Jiachen Song, Xinyang Li, Bei Wang, Yanbo Wang and Paul de Vos
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University and Maastricht University
Downloads 34 (1,263,436)

Abstract:

Loading...

Kidney bean cotyledon polysaccharides, Elderly, Ex vivo fermentation, Gut Microbiota, Short-chain fatty acids

7.

Dual-Frequency Ultrasound-Assisted Extraction of Chlorophyll from Moso Bamboo Epidermis: Degradation Kinetics and UHPLC-Q-TOF-MS/MS-Based Degradomics

Number of pages: 35 Posted: 02 May 2026
YunHan Duan, Fan Su, JiaHuan Liu, Bei Wang, Shaojia Wang and Yanping Cao
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 15 (1,500,778)

Abstract:

Loading...

Ultrasound、chlorophyll、degradomics、Degradation Kinetics、Moso bamboo

8.

Synergistic hypoglycemic effects of oolong-white mulberry tea extract through in vitro simulated digestion and targeted metabolomics

Number of pages: 60 Posted: 06 Mar 2026
Haoying Han, Zhengkai Wang, Huiyu Kuang, Yongcheng Liao, Huidan Xiang, Ying Dong, Paul de Vos, Chunli Kong and Bei Wang
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Nestlé Research Center Beijing, Nestlé Research Center Beijing, affiliation not provided to SSRN, Maastricht University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 15 (1,500,778)

Abstract:

Loading...

Oolong-white mulberry tea extract, Polyphenol, in vitro simulated digestion, Hypoglycemic effects, Targeted metabolomics

9.

Consumer language-based sensory descriptor extraction and integrated flavor evaluation of aged light-flavor baijiu

Number of pages: 27 Posted: 04 Mar 2026
Shiqi Liao, Xiran Wang, Haoying Han, Ting Meng, Jiachen Song, Yajing Zhang, Ying Han and Bei Wang
Xihua University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN and Beijing Technology and Business University
Downloads 11 (1,534,404)

Abstract:

Loading...

Light-flavor baijiu, Aging, volatile compounds, sensory evaluation, Online consumer review

10.

Effect of thermal sterilization intensity on starch composition, structure and in vitro hydrolysis behavior of chestnuts

Number of pages: 29 Posted: 14 Jan 2026
Shiqi Liao, Huiyu Kuang, Shaojia Wang, Chunli Kong and Bei Wang
Xihua University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 10 (1,541,665)

Abstract:

Loading...

Chestnut, Starch composition, Resistant starch, Sterilization intensity, Microstructure, In vitro Digestion

11.

Predicting Consumer Preferences for Mozzarella Cheese Using Flavoromics and Deep Learning: Decoding Key Drivers via Residual Multi-Layer Perceptrons and SHAP Analysis

Number of pages: 32 Posted: 03 Jun 2026
Xiran Wang, Yundong Wang, Yunhan Duan, Haisheng Li, Haoze Yu and Bei Wang
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 5 (1,590,289)

Abstract:

Loading...

Predicted preference level, HS-SPME-GC-MS, Deep learning, Mozzarella cheese, Consumer preference