Peng Gao

机构：Guangdong University of Technology · ORCID：0000-0002-9954-1856

发表论文 47 篇 · 总被引 414 次 · h-index 10

代表论文

• Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis (2023 · Food Chemistry · 被引 59)
• Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis (2023 · Food Research International · 被引 49)
• Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS (2024 · Food Research International · 被引 17)
• A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology (2024 · Food Chemistry · 被引 15)
• Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS (2024 · Food Chemistry · 被引 9)
• Optimal Reynolds number of cooling water in conformal cooling molds (2023 · Applied Thermal Engineering · 被引 9)