Wentao Zhang
State Key Laboratory For Biology Of Plant Disease And Insect Pests
Beijing, 100193, China
Beijing, 100193, China
Last Updated: 09/26/2026
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Found 13 publications
Sensitive and portable intelligent detection platform construction and dietary risk assessment of procymidone in Chinese leek, cowpea and celery.
Journal: Food chemistry
Published: August 15, 2024
Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein-Wheat Protein Mixture Subjected to High-Moisture Extrusion.
Journal: Foods (Basel, Switzerland)
Published: June 12, 2024
Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice.
Journal: Foods (Basel, Switzerland)
Published: April 24, 2024
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing.
Journal: Comprehensive reviews in food science and food safety
Published: February 29, 2024
Whole-Genome Scanning for Selection Signatures Reveals Candidate Genes Associated with Growth and Tail Length in Sheep.
Journal: Animals : an open access journal from MDPI
Published: December 14, 2023
Whole Genome Resequencing Reveals Selection Signals Related to Wool Color in Sheep.
Journal: Animals : an open access journal from MDPI
Published: September 22, 2023
Whole-Genome Resequencing Reveals Selection Signal Related to Sheep Wool Fineness.
Journal: Animals : an open access journal from MDPI
Published: August 03, 2023
Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis.
Journal: Journal of agricultural and food chemistry
Published: May 18, 2023
Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice.
Journal: Food chemistry
Published: March 31, 2021
Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.
Journal: Food chemistry
Published: February 26, 2020
Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.
Journal: Food chemistry
Published: January 04, 2020
Last Updated: 09/26/2026