Huiying Zhang

机构：Fujian Normal University, Beijing Technology and Business University, Xinjiang Academy of Agricultural Sciences, Xinjiang University, Tsinghua University · ORCID：0009-0000-4478-1695

发表论文 130 篇 · 总被引 2541 次 · h-index 23

代表论文

• Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on saltiness perception (2025 · Food Chemistry · 被引 12)
• Cultural ecosystem services in China’s national parks and their impact on public online engagement − Analysis of Douyin short videos data based on BERTopic modeling (2025 · Journal for Nature Conservation · 被引 6)
• Multifunctional microfluidic chips in single-cell analysis: design, integration and omics application (2025 · TrAC Trends in Analytical Chemistry · 被引 5)
• Insights into microalgal biotechnology: Current applications, key challenges, and future prospects (2025 · Journal of Environmental Management · 被引 5)
• Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds (2025 · Food Research International · 被引 5)
• Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds (2025 · European Food Research and Technology · 被引 5)