Concepedia
Statistics
Publications
3
Citations
82
H-Index
Active since
2020
Affiliations
China National Institute of Standardization(Current)
Shanghai University
Tsinghua University
Ran Xie is an author at China National Institute of Standardization specializing in food science, food chemistry, and agriculture.
Publications per year
2020–2021
The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups
Lulu Zhang, Lei Zhao, Qingbin Zhang et al. · Food Quality and Preference · 2020 · 39 citations
Agriculture, Food Science, Nutritional Sciences +17
The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution
Qingbin Zhang, Ran Xie · Food Research International · 2020 · 32 citations
Agriculture, Agronomy, Food Science +14
The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities
Lulu Zhang, Bolin Shi, Pei Sun et al. · LWT · 2021 · 11 citations · Full text
Agriculture, Food Science, Psychology +16
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