Wanying He

Shaanxi Normal University

Chang'an Chang'an District

199 South Road

Xi'an, OH 710062

China

  • Shaanxi Normal University

SCHOLARLY PAPERS

4

DOWNLOADS

62

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Integrated Transcriptomic and Volatile Metabolome Provide Insights into the Flavor Formation of Kiwifruit （Actinidia Deliciosa）During Storage

Number of pages: 32 Posted: 09 Nov 2022
Ruihao Liu, Wanying He, Peng Wang, Guitian Gao, Honglei Tian, Ping Zhan and Guorong Du
Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University and affiliation not provided to SSRN
Downloads 33 (1,004,499)

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Kiwifruit, Aroma formation, Volatiles metabolome, Transcriptome

2.

Identification of Muttony-Related Compounds in Cooked Mutton Tallows and Their Flavor Intensities Subjected to Phenolic Extract from Thyme (Thymus Vulgaris L.)

Number of pages: 27 Posted: 21 Nov 2022
Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian and Wanying He
Shaanxi Normal University, Shaanxi Normal University, Beijing Technology and Business University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University and Shaanxi Normal University
Downloads 22 (1,132,471)

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Muttony flavor, Cooked mutton tallow (CMT), GC-MS/O, Omission experiments, Thyme phenolic extract (TPE)

3.

Study on the Aroma Formation Pathways in Huajiao Oil During the Frying Process: Instrumental, Sensory, and Correlation Analysis

Number of pages: 46 Posted: 09 May 2025
Jiahui Gu, Ping Zhan, Honglei Tian, Peng Wang, Wanying He, Jingzhang Geng and Runguang Zhang
affiliation not provided to SSRN, Shaanxi Normal University, Shaanxi Normal University, affiliation not provided to SSRN, Shaanxi Normal University, Shaanxi University of Technology and Shaanxi Normal University
Downloads 5 (1,321,615)

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Fried huajiao oil, volatile compounds, partial least squares regression (PLSR), Odor activity values (OAVs), correlation analysis

4.

Characterization of the Aroma Profiles of Fried Coriander (Coriandrum Sativum L.) Oils by Hs-Spme-Gc-Ms, Gc-O, Oav, Multivariate Analysis, Aroma Recombination and Omission Experiments

Number of pages: 39 Posted: 13 May 2025
Haoqi Liu, Ping Zhan, Peng Wang, Jingzhang Geng, Wanying He, Runguang Zhang and Honglei Tian
Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi University of Technology, Shaanxi Normal University, Shaanxi Normal University and Shaanxi Normal University
Downloads 2 (1,327,274)

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Fried coriander oil, HS-SPME-GC-MS, Sensory evaluation, OAV, Aroma recombination and omission