Ruixin Meng

机构：Beijing Technology and Business University

发表论文 5 篇 · 总被引 67 次 · h-index 3

代表论文

• Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception (2024 · Food Research International · 被引 33)
• Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis (2023 · Foods · 被引 24)
• Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation (2024 · Food Chemistry · 被引 8)
• Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks (2024 · Foods · 被引 2)
• Decoding the Effect of Exercise on the Flavor Perception Changes During Consumption of Sport Drinks (2024 · SSRN Electronic Journal)