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Dandan Pu

Showing results (11-20 of 45) with videos related to

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Food Chemistry|April 16, 2018
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experimentsHuiying Zhang, Dandan Pu, Baoguo Sun, et al.
Journal of Agricultural and Food Chemistry|December 19, 2022
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami CompoundsDandan Pu, Yimeng Shan, Kaina Qiao, et al.
Food Science & Nutrition|January 21, 2021
Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reactionLili Zhang, Ying Sun, Dandan Pu, et al.
Proceedings of the National Academy of Sciences of the United States of America|November 8, 2024
DeSide: A unified deep learning approach for cellular deconvolution of tumor microenvironmentXin Xiong, Yerong Liu, Dandan Pu, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysisDandan Pu, Huiying Zhang, Yuyu Zhang, et al.
Journal of Agricultural and Food Chemistry|May 16, 2023
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste ReceptorLili Zhang, Dandan Pu, Jingcheng Zhang, et al.
Critical Reviews in Food Science and Nutrition|October 11, 2022
Recent trends in aroma release and perception during food oral processing: A reviewDandan Pu, Yimeng Shan, Juan Wang, et al.
Foods (Basel, Switzerland)|August 26, 2023
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-NoseJiahui Chen, Dandan Pu, Yige Shi, 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 Research International (Ottawa, Ont.)|May 30, 2020
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)Huiying Zhang, Dian Huang, Dandan Pu, et al.
Pageof 5

Showing results (11-20 of 45) with videos related to

Sort By:
Pageof 5
Food Chemistry|April 16, 2018
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experimentsHuiying Zhang, Dandan Pu, Baoguo Sun, et al.
Journal of Agricultural and Food Chemistry|December 19, 2022
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami CompoundsDandan Pu, Yimeng Shan, Kaina Qiao, et al.
Food Science & Nutrition|January 21, 2021
Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reactionLili Zhang, Ying Sun, Dandan Pu, et al.
Proceedings of the National Academy of Sciences of the United States of America|November 8, 2024
DeSide: A unified deep learning approach for cellular deconvolution of tumor microenvironmentXin Xiong, Yerong Liu, Dandan Pu, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysisDandan Pu, Huiying Zhang, Yuyu Zhang, et al.
Journal of Agricultural and Food Chemistry|May 16, 2023
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste ReceptorLili Zhang, Dandan Pu, Jingcheng Zhang, et al.
Critical Reviews in Food Science and Nutrition|October 11, 2022
Recent trends in aroma release and perception during food oral processing: A reviewDandan Pu, Yimeng Shan, Juan Wang, et al.
Foods (Basel, Switzerland)|August 26, 2023
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-NoseJiahui Chen, Dandan Pu, Yige Shi, 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 Research International (Ottawa, Ont.)|May 30, 2020
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)Huiying Zhang, Dian Huang, Dandan Pu, et al.
Pageof 5