Fuping Zheng

机构：Beijing Technology and Business University · ORCID：0000-0003-2824-8430

发表论文 177 篇 · 总被引 6738 次 · h-index 49

代表论文

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method (2024 · Food Chemistry · 被引 94)
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception (2024 · Food Chemistry · 被引 32)
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor (2024 · Journal of Agricultural and Food Chemistry · 被引 31)
Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science (2024 · Journal of Food Composition and Analysis · 被引 24)
Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints (2024 · Food Control · 被引 21)
Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu (2025 · Food Bioscience · 被引 16)