Bing Yang

5PUBLICATIONS
4CO-AUTHORS
Food packaging, preservation and processingAnimal growth and developmentFood chemistry and food sensory scienceTraditional Chinese medicine and treatments
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Publications (5)

|Sep 15, 2026
Temperature-Driven Textural Evolution, Quality Changes, and Flavor Development in Luncheon Meat.

|Aug 27, 2026
Comparative Characterization of Pork Jowl and Three Commercial Cuts from DLY Pigs: Instrumental Quality, Nutritional Composition, Water Distribution, and Volatile Profiles.

|Aug 13, 2026
Salt Concentration Is Associated with Flavor Divergence and Microbial Succession in Naturally Fermented Watermelon Soybean Paste: Integrating Volatile Metabolite Profiling with Community Dynamics.

|Dec 11, 2025
Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis.

Jing Yan, Heng Wang, Zhenxia Cao

|Aug 29, 2024
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages.

Penghui Zhao, Yongqiang An, Zijie Dong

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Frequent Collaborators

5 joint publications

Lishui Chen

3 joint publications

Heng Wang

1 joint publications

Zijie Dong

1 joint publications

Bing Fang