Yongzhao Bi - Beijing Key Lab Flavor Chem, Beijing Technol & Business Univ

基本信息

浏览量：7

职业迁徙

个人简介

暂无内容

研究兴趣

论文共 15 篇作者统计合作学者相似作者

按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选

A Novel Aggregation-Induced Emission-Featured Hyperbranched Poly(amido Amine)s Stabilized Copper Nanoclusters‑cerium (III) Sensor for Detection of Thiol Flavor Compounds in Processed Meat

Xiaoxian Tian,Liang Li,Xiaochun Zheng,Bai-Tong Liu,Li Chen,Zhenyu Wang,Yongzhao Bi,Guangchun Song,Shaobo Li,Qingye Meng,Cheng Li,Dequan Zhang

FOOD CHEMISTRY (2025)

引用0浏览0WOS引用

Fusion of Spectra and Texture Features of Hyperspectral Imaging for Quantification and Visualization of Characteristic Amino Acid Contents in Beef

Fujia Dong, Yinhong Niu,Yongzhao Bi,Jie Hao,Songlei Wang

LWT-FOOD SCIENCE AND TECHNOLOGY (2024)

引用2浏览0引用

A Comprehensive Review of Plant-Derived Salt Substitutes: Classification, Mechanism, and Application

Yongzhao Bi,Li Liang,Kaina Qiao, Jin Luo,Xialei Liu,Baoguo Sun,Yuyu Zhang

Food Research International (2024): 114880

引用1浏览0WOS引用

Recent Advances in Photoluminescent Fluorescent Probe Technology for Food Flavor Compounds Analysis

Xiaoxian Tian,Xiaochun Zheng,Li Chen,Zhenyu Wang,Bai-Tong Liu,Yongzhao Bi, Liang Li,Haonan Shi,Shaobo Li, Cheng Li,Dequan Zhang

Food chemistry (2024): 140455-140455

引用2浏览0WOS引用

A New Comprehensive Quantitative Index for the Assessment of Essential Amino Acid Quality in Beef Using Vis-NIR Hyperspectral Imaging Combined with LSTM

Fujia Dong,Yongzhao Bi,Jie Hao,Sijia Liu,Weiguo Yi, Wenjie Yu,Yu Lv,Jiarui Cui,Hui Li, Jinhua Xian,Sichun Chen,Songlei Wang

FOOD CHEMISTRY (2024)

引用16浏览0WOS引用

Effect of Yeast (saccharomyces Cerevisiae) Fermentation on Conformational Changes in Pig Liver Proteins and Their Ability to Bind to Characteristic Aldehydes

Jin Luo, Li Liang,Jingcheng Zhang,Yongzhao Bi,Rui Yang,Baoguo Sun,Yuyu Zhang

Food Chemistrypp.140637-140637, (2024)

引用1浏览0WOS引用

The Impact of Freezing Methods on the Quality, Moisture Distribution, Microstructure, and Flavor Profile of Hand-Grabbed Mutton During Long-Term Frozen Storage

Yulong Luo,Yongzhao Bi, Rui Du, Hong Yuan,Yanru Hou,Ruiming Luo

FOOD RESEARCH INTERNATIONAL（2023）

引用20浏览0WOS引用

Dynamic Changes in Water Mobility and Taste Substances of Cooked Tan Lamb Meat after Chilled Storage

Yongzhao Bi, Qimei Shan,Ruiming Luo,Shuang Bai,Chen Ji,Yongrui Wang,Shuang Gao,Jiajun Guo, Xiaolei Hu,Fujia Dong

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2023)

引用7浏览0引用

不同冻结方式对手抓羊肉微观结构、水分迁移及品质的影响

毕永昭,罗瑞明

中国食品学报（2023）

引用0浏览0引用

Effect of NaCl on Volatile Flavor Compounds and Water Distribution in Pig Skin Jelly

Yongzhao Bi,Songlei Wang,Ruiming Luo,Yongrui Wang, Fang Chen, Ye Sun

Food Science of Animal Productsno. 2 (2023): 9240020

引用0浏览0引用

加载更多

作者统计

合作学者

合作机构

D-Core

合作者
学生
导师

暂无相似学者，你可以通过学者研究领域进行搜索筛选

数据免责声明

页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果，我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问，可以通过电子邮件方式联系我们：report@aminer.cn