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Food Chemistry: X|July 24, 2025
Characterization of the aroma variances of duck broth from different part by HS-SPME-GC-MS, HS-GC-IMS and sensory evaluationBoya Cao, Dandan Pu, Baoguo Sun, et al.
Foods (Basel, Switzerland)|April 15, 2025
Effect of Temperature and Water Addition Ratio on the Aroma Release of Yeast ProteinsJiahui Chen, Dandan Pu, Boya Cao, et al.
International Journal of Biological Macromolecules|March 7, 2026
Review of polysaccharides from Elaeagnus angustifolia: Extraction, purification, nutritional values, structural characteristics and biological activitiesBoya Cao, Yanli Wang, Jiasong Wang, et al.
Food Research International (Ottawa, Ont.)|March 6, 2024
Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perceptionDandan Pu, Ruixin Meng, Kaina Qiao, et al.
Food Chemistry: X|June 10, 2024
Encapsulation of zingerone by self-assembling peptides derived from fish viscera: Characterization, interaction and effects on colon epithelial cellsSirong Huang, Xintong Yao, Boya Cao, et al.
Food Chemistry: X|June 29, 2026
Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approachJiahui Chen, Boya Cao, Zikang Xu, et al.
Food Chemistry|September 6, 2024
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processingDandan Pu, Boya Cao, Zikang Xu, et al.
Food Chemistry: X|May 9, 2024
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalographyYimeng Shan, Dandan Pu, Boya Cao, et al.
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|July 17, 2025
Enhanced Cycling Stability in Zn-Ion Batteries Using Aqueous-Organic Electrolyte Solvent BlendsWei Huang, Ze He, Boya Cao, et al.
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