Bo Cheng

机构：University of Shanghai for Science and Technology, Chongqing University of Education, Auburn University · ORCID：0000-0001-6128-8827

发表论文 24 篇 · 总被引 419 次 · h-index 9

代表论文

• Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice (2022 · Frontiers in Nutrition · 被引 119)
• Balance rice yield and eating quality by changing the traditional nitrogen management for sustainable production in China (2021 · Journal of Cleaner Production · 被引 75)
• The mutual effect of dietary fiber and polyphenol on gut microbiota: Implications for the metabolic and microbial modulation and associated health benefits (2025 · Carbohydrate Polymers · 被引 71)
• Association between rice protein components and eating quality traits of different rice varieties under different nitrogen levels (2023 · Journal of Cereal Science · 被引 32)
• Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice (2022 · Current Research in Food Science · 被引 32)
• Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 25)