Tianyu Dong

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

4

DOWNLOADS

57

TOTAL CITATIONS

0

Scholarly Papers (4)

Actions:
Email selected abstracts
1.

Characterization and Inhibition of Off-Flavor Compounds of Stewed Pork Broths

Number of pages: 36 Posted: 17 Mar 2025
Shuwei Wang, Tianyu Dong, Ruijia Liu, Jie Sun and Haitao Chen
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 24 (1,116,317)

Abstract:

Loading...

pork broth, Volatile flavor compounds, off-flavor compounds, spice plant compounds, perceptual interactions

2.

Identification of Key Off-Flavor Compounds During Storage of Fried Pepper (Zanthoxylum Bungeanum Maxim.) Oils by Sensory-Directed Flavor Analysis and Partial Least Squares Regression (Plsr)

Number of pages: 37 Posted: 27 Mar 2024
Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun, Haitao Chen, Shuqi Wang and Baoguo Sun
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, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 14 (1,238,601)

Abstract:

Loading...

Fried pepper (Zanthoxylum bungeanum Maxim.) oil, STORAGE, Off-flavor, Recombination Experiments, Omission Text, Oxidative degradation

3.

Identification of Key Off-Flavor Compounds During Storage of Fried Pepper (Zanthoxylum Bungeanum Maxim.) Oils by Sensory-Directed Flavor Analysis And Partial Least Squares Regression (Plsr)

Number of pages: 35 Posted: 07 Feb 2024
Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun, Haitao Chen, Ning Zhang and Shuqi 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, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 12 (1,260,938)

Abstract:

Loading...

Fried pepper (Zanthoxylum bungeanum Maxim.) oil, storage, off-flavor, Recombination Experiments, Omission Text, Oxidative degradation

4.

Unraveling the Influence of Boiling Process on Aroma Generation in Huajiao (Zanthoxylum Bungeanum Maxim.) Water During Boiling Through Molecular Sensory Science

Number of pages: 35 Posted: 07 Oct 2024
Tianyu Dong, Shuwei Wang, Nan Qi, Jie Sun, Haitao Chen, Shuqi Wang and Baoguo Sun
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, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 7 (1,306,323)

Abstract:

Loading...

Huajiao (Zanthoxylum bungeanum Maxim.) water, Boiling, Limonene, Linalool, Degradation pathway, Isotopic tracer