Mengyao Guo

机构：National Health and Family Planning Commission, National Clinical Research Center for Digestive Diseases, Academy of State Administration of Grain, State Key Laboratory of Respiratory Disease, Tongji Hospital, Huazhong University of Science and Technology

发表论文 7 篇 · 总被引 183 次 · h-index 4

代表论文

• Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation (2020 · Food Chemistry · 被引 90)
• Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique (2020 · LWT · 被引 51)
• Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce (2023 · Journal of Food Composition and Analysis · 被引 25)
• Targeted Knockdown of Epithelial Estrogen Receptor α to Mitigate Ferroptosis and Epithelial–Mesenchymal Transition in Eosinophilic Asthma (2025 · ACS Nano · 被引 10)
• Effects of Different Drying Temperatures on Processing Quality and Physicochemical Properties of Rice (2025 · Journal of Food Processing and Preservation · 被引 4)
• Effects of Sand Rollers with Different Grit Sizes on Processing Quality, Gelatinization, and Rheological Properties of Rice (2025 · Processes · 被引 2)