Peng Shang

机构：Tibet University, Xizang Minzu University, Chinese Academy of Engineering, University of Chinese Academy of Sciences · ORCID：0000-0002-0631-9579

发表论文 102 篇 · 总被引 1737 次 · h-index 15

代表论文

Mechanisms of cooking methods on flavor formation of Tibetan pork (2023 · Food Chemistry X · 被引 55)
Detection of Cotton Verticillium Wilt Disease Severity Based on Hyperspectrum and GWO-SVM (2023 · Remote Sensing · 被引 40)
An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy (2024 · LWT · 被引 33)
Self-powered noncontact triboelectric nanogenerators with microstructured square-loop surface and dielectric electron-blocking layer for far-distance motion perception and trajectory tracking (2024 · Nano Energy · 被引 29)
Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure (2024 · Food Quality and Safety · 被引 29)
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat (2024 · Food Chemistry X · 被引 20)