Kui Zhong

Beijing, 102200, China

Last Updated: 09/26/2026

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Found 32 publications

A Multimodal Time Point Labeling Approach for Analyzing Mastication and Swallowing Dynamics.

A Multimodal Time Point Labeling Approach for Analyzing Mastication and Swallowing Dynamics.

Journal: Biosensors

Published: April 11, 2026

From pungency perception to consumer preference: The driving role of alkylamide compounds in Zanthoxylum bungeanum.

From pungency perception to consumer preference: The driving role of alkylamide compounds in Zanthoxylum bungeanum.

Journal: Food chemistry: X

Published: November 24, 2025

Rapid detection of volatile compounds by gas chromatography- ion mobility spectrometry in infant formula during storage and the implications for consumer preferences.

Rapid detection of volatile compounds by gas chromatography- ion mobility spectrometry in infant formula during storage and the implications for consumer preferences.

Journal: Journal of dairy science

Published: August 01, 2025

Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC-MS, and multivariate analysis.

Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC-MS, and multivariate analysis.

Journal: Food chemistry

Published: April 15, 2025

An Exploratory Study on the Development of a Pure Dairy Product Emotion Scale (PDPES): A Study of Milk Consumers in China.

An Exploratory Study on the Development of a Pure Dairy Product Emotion Scale (PDPES): A Study of Milk Consumers in China.

Journal: Foods (Basel, Switzerland)

Published: January 24, 2025

Pungency characterization of spicy leisure foods by sensory analysis combined with the liquid chromatogrephy-ultraviolet method.

Pungency characterization of spicy leisure foods by sensory analysis combined with the liquid chromatogrephy-ultraviolet method.

Journal: Journal of the science of food and agriculture

Published: July 30, 2024

Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile.

Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile.

Journal: Journal of food science

Published: May 25, 2024

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS.

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS.

Journal: Foods (Basel, Switzerland)

Published: February 14, 2024

Releasing a sugar brake generates sweeter tomato without yield penalty.

Releasing a sugar brake generates sweeter tomato without yield penalty.

Journal: Nature

Published: January 21, 2024

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS.

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS.

Journal: Food chemistry

Published: January 13, 2024

Monitoring volatile changes in infant formula during long-term storage at room temperature.

Monitoring volatile changes in infant formula during long-term storage at room temperature.

Journal: Current research in food science

Published: September 10, 2023

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability.

Journal: Journal of the science of food and agriculture

Published: July 17, 2023

Showing 1-12 of 32

Last Updated: 09/26/2026