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Dandan Pu

Showing results (1-10 of 45) with videos related to

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Membranes|December 8, 2017
Analysis of the Comprehensive Tensile Relationship in Electrospun Silk Fibroin/Polycaprolactone Nanofiber MembranesYunlei Yin, Dandan Pu, Jie Xiong
Foods (Basel, Switzerland)|November 11, 2022
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in FoodsYige Shi, Dandan Pu, Xuewei Zhou, et al.
Foods (Basel, Switzerland)|April 27, 2024
Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports DrinksBiwen Pu, Ruixin Meng, Yige Shi, et al.
Nutrients|July 27, 2022
Analysis of Sodium Content in 4082 Kinds of Commercial Foods in ChinaZhilin Hao, Li Liang, Dandan Pu, et al.
Journal of Agricultural and Food Chemistry|September 19, 2022
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor MixtureDandan Pu, Yimeng Shan, Lili Zhang, 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.
Foods (Basel, Switzerland)|November 27, 2021
The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics AnalysisYan Huang, Dandan Pu, Zhilin Hao, et al.
Nanomaterials (Basel, Switzerland)|November 4, 2018
Interfacial Adhesion and Mechanical Properties of PET Fabric/PVC Composites Enhanced by SiO₂/Tributyl Citrate Hybrid SizingDandan Pu, Fuyao Liu, Yubing Dong, et al.
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 26, 2025
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification TechniquesDandan Pu, Zikang Xu, Baoguo Sun, et al.
Pageof 5

Showing results (1-10 of 45) with videos related to

Sort By:
Pageof 5
Membranes|December 8, 2017
Analysis of the Comprehensive Tensile Relationship in Electrospun Silk Fibroin/Polycaprolactone Nanofiber MembranesYunlei Yin, Dandan Pu, Jie Xiong
Foods (Basel, Switzerland)|November 11, 2022
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in FoodsYige Shi, Dandan Pu, Xuewei Zhou, et al.
Foods (Basel, Switzerland)|April 27, 2024
Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports DrinksBiwen Pu, Ruixin Meng, Yige Shi, et al.
Nutrients|July 27, 2022
Analysis of Sodium Content in 4082 Kinds of Commercial Foods in ChinaZhilin Hao, Li Liang, Dandan Pu, et al.
Journal of Agricultural and Food Chemistry|September 19, 2022
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor MixtureDandan Pu, Yimeng Shan, Lili Zhang, 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.
Foods (Basel, Switzerland)|November 27, 2021
The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics AnalysisYan Huang, Dandan Pu, Zhilin Hao, et al.
Nanomaterials (Basel, Switzerland)|November 4, 2018
Interfacial Adhesion and Mechanical Properties of PET Fabric/PVC Composites Enhanced by SiO₂/Tributyl Citrate Hybrid SizingDandan Pu, Fuyao Liu, Yubing Dong, et al.
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 26, 2025
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification TechniquesDandan Pu, Zikang Xu, Baoguo Sun, et al.
Pageof 5