Ping Yang

机构：Central China Normal University · ORCID：0000-0003-0844-8785

发表论文 222 篇 · 总被引 8502 次 · h-index 49

代表论文

• Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms (2025 · Food Chemistry · 被引 27)
• Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes (2024 · Journal of Food Composition and Analysis · 被引 23)
• Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating (2024 · Food Chemistry X · 被引 22)
• Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time (2025 · Meat Science · 被引 11)
• CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis (2025 · Food Hydrocolloids · 被引 9)
• Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans (2025 · Journal of Food Composition and Analysis · 被引 9)