Shuang Bi

机构：Beijing Technology and Business University, Beijing Advanced Sciences and Innovation Center · ORCID：0000-0002-1896-1171

发表论文 57 篇 · 总被引 1994 次 · h-index 25

代表论文

• Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 49)
• Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors (2024 · Food Chemistry · 被引 30)
• Application of legumes in plant-based milk alternatives: a review of limitations and solutions (2024 · Critical Reviews in Food Science and Nutrition · 被引 23)
• A Review of Nutritional Regulation of Intestinal Butyrate Synthesis: Interactions Between Dietary Polysaccharides and Proteins (2025 · Foods · 被引 20)
• Identification of key aroma-active compounds in five types of Zanthoxylum bungeanum Maxim. essential oils using a molecular sensory approach (2025 · Journal of Food Composition and Analysis · 被引 9)
• Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal hydrolysates (2025 · Food Chemistry · 被引 6)