Concepedia

Changchun Cao

CC

2

Publications

145

Citations

2

H-Index

2015

Active since

Affiliations

Beijing Technology and Business University(Current)

Changchun Cao is an author at Beijing Technology and Business University specializing in health sciences, meat science, and food quality.

Top concepts

HealthMetabolismBiochemistryFood QualityMeat SciencePhysiologyEngineeringFlavoromicsFood SafetyBiosynthesis

Publications per year

2015–2017

2

Publications

2

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

Changchun Cao, Jianchun Xie, Li Hou et al. · Food Research International · 2017 · 91 citations

Biosynthesis, Engineering, Biochemistry +9

Aromatic effect of fat and oxidized fat on a meat‐like model reaction system of cysteine and glucose

Zheng Yang, Jianchun Xie, Ling Zhang et al. · Flavour and Fragrance Journal · 2015 · 54 citations

Flavoromics, Food Analysis, Sensory Science (Early Childhood Education) +18

Rows per page

1–2 of 2