Dandan Pu

机构：Beijing Technology and Business University · ORCID：0000-0002-1036-8218

发表论文 49 篇 · 总被引 2096 次 · h-index 24

代表论文

• Recent advances and application of machine learning in food flavor prediction and regulation (2023 · Trends in Food Science & Technology · 被引 218)
• Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor (2023 · Journal of Agricultural and Food Chemistry · 被引 108)
• Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach (2023 · Food Research International · 被引 70)
• Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing (2024 · Food Chemistry · 被引 48)
• 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)
• Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques (2025 · Foods · 被引 25)