Baoguo Sun

机构：Beijing Technology and Business University · ORCID：0000-0003-4326-8237

发表论文 727 篇 · 总被引 26473 次 · h-index 81

代表论文

• Decoding the flavor profile of Chinese Lingzhi (Ganoderma lucidum) using a sensomics approach (2025 · Food Chemistry · 被引 14)
• Xanthan gum-regulated milk minerals-loaded triple-phase S/O/W emulsion with film-like structure: Microstructure, thermal and freeze-thaw stability, and calcium bioaccessibility (2025 · Food Hydrocolloids · 被引 9)
• Molecular Mechanism Analysis of the Activation of Human Olfactory Receptor OR9Q2 by 4-Methylphenol (2025 · Foods · 被引 6)
• Bidirectional regulation strategies of food microorganisms based on mechanistic insights into temperature, osmotic, and acid stresses (2025 · Food Research International · 被引 4)
• Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS (2025 · Food Chemistry · 被引 4)
• Decoding Baijiu key sour compounds: Molecular distillation-enhanced enrichment and sensory-guided identification (2025 · LWT · 被引 4)