Haitao Chen

机构：Beijing Technology and Business University · ORCID：0000-0002-2549-1569

发表论文 227 篇 · 总被引 4859 次 · h-index 37

代表论文

• Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches (2025 · Food Chemistry · 被引 23)
• Decoding the flavor profile of Chinese Lingzhi (Ganoderma lucidum) using a sensomics approach (2025 · Food Chemistry · 被引 14)
• Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on saltiness perception (2025 · Food Chemistry · 被引 12)
• Analysis of differences in cigar tobacco leaves from different regions based on GC-IMS and LC-MS metabolomics techniques (2025 · Frontiers in Plant Science · 被引 7)
• Physicochemical properties of three Yunnan cigar tobacco leaves and identification of aroma compounds in tobacco smoke (2025 · Frontiers in Chemistry · 被引 5)
• Unraveling the off-flavor compounds and key spice compounds in pork broth and their interaction mechanisms (2025 · Journal of Food Composition and Analysis · 被引 5)