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Zhoulin Wu

Chengdu University

No. 1 Shi Lin Upper Street

Chengdu

China

  • Chengdu University

SCHOLARLY PAPERS

3

DOWNLOADS

48

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

The effect of slightly acidic electrolyzed water on the quality and volatile components of rabbit meat during superchilling storage

Number of pages: 67 Posted: 10 Dec 2025
Hong Zuo, Jiamin Zhang, Bo Wang, Zhoulin Wu, Jiamin Liang, Zhilan Dong and zhonghua Tang
Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 39 (1,196,171)

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Slightly acidic electrolyzed water, Rabbit meat, Microbial community structure, Superchilling, Volatile components

2.

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 5 (1,571,455)

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

3.

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