Tianyang Guo

机构：Beijing Technology and Business University · ORCID：0000-0003-0026-966X

发表论文 14 篇 · 总被引 195 次 · h-index 7

代表论文

• Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea (2024 · Food Research International · 被引 79)
• FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning (2023 · Journal of Agricultural and Food Chemistry · 被引 53)
• Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation (2024 · Journal of Food Composition and Analysis · 被引 17)
• Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea (2023 · Molecules · 被引 12)
• Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans (2025 · Journal of Food Composition and Analysis · 被引 9)
• Discovery of a novel chemotype as DYRK1A inhibitors against Alzheimer's disease: Computational modeling and biological evaluation (2024 · International Journal of Biological Macromolecules · 被引 8)