Chenyang Ma

机构：Qiqihar University, Shandong University, Yunnan Agricultural University · ORCID：0000-0003-0498-9592

发表论文 49 篇 · 总被引 478 次 · h-index 13

代表论文

• The aroma compounds contributing to the characteristic flavour of ripe Pu-erh tea and their molecular mechanisms of interaction with olfactory receptors (2025 · LWT · 被引 23)
• DBH-YOLO: a surgical instrument detection method based on feature separation in laparoscopic surgery (2024 · International Journal of Computer Assisted Radiology and Surgery · 被引 17)
• Study on the superiority of biomass ash composite activation in blast furnace slag-coal gangue-fly ash system: A novel high-strength alkali-activated cementitious material (2025 · Construction and Building Materials · 被引 13)
• Reveal the influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science (2024 · LWT · 被引 12)
• HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea (2024 · Food Chemistry X · 被引 12)
• Insights into mechanism of peroxymonosufate activation by Mo single-atom catalysts: Singlet oxygen evolution and role of Mo–N coordination (2024 · Journal of Environmental Management · 被引 12)