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Huachang Wu

Sichuan Tourism University

Chengdu

China

  • Sichuan Tourism University

SCHOLARLY PAPERS

5

DOWNLOADS

127

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Analysis of Flavor Substances of Bamboo Fungus Hydrolysates Derived from Different Enzymatic Systems

Number of pages: 58 Posted: 25 Jan 2025
Haibin Yuan, Tianyang Wang, Lan Xiao, Hongfeng Jia, Huachang Wu and Ping Dong
Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 73 (860,052)

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bamboo fungus, enzymatic hydrolysis, flavoring substances, HS-GC-IMS, HS-SPME-GC-MS

2.

Changes of Flavor and Microorganism of Chinese Traditional Zao Ginger During Fermentation

Number of pages: 61 Posted: 09 Aug 2025
Qi Jia, Haibin Yuan, Tianyang Wang, Yanlin Li, Ju Guan, Hongfeng Jia, Huachang Wu and Ping Dong
Chengdu University, Chengdu University, Sichuan Tourism University, Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 23 (1,424,331)

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Zao Ginger, Ferment, Physical and chemical properties, Flavor substance, Microbial colony structure

3.

Analysis of Flavor Substances of Dictyophora   Indusiata  Hydrolysates Derived from Different Enzymatic Systems

Number of pages: 46 Posted: 27 Sep 2024
Haibin Yuan, Tianyang Wang, Lan Xiao, Jing Deng, Hongfeng Jia, Huachang Wu and Ping Dong
Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 19 (1,459,862)

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Dictyophora Indusiata, Enzymatic hydrolysis, Flavoring substances, HS-GC-IMS, HS-SPME-GC-MS

4.

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
Downloads 7 (1,571,455)

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yak meat, Cooking methods, Physicochemical property, Flavoromics, pathway analysis

5.

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 5 (1,579,934)

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