Long‐Yun Liu

The relationship between alkylamide compound content and pungency intensity of <i>Zanthoxylum bungeanum</i> based on sensory evaluation and ultra‐performance liquid chromatography‐mass spectrometry/ mass spectrometry (UPLC‐MS/MS) analysis

Lulu Zhang, Lei Zhao, Hou‐Yin Wang et al. · Journal of the Science of Food and Agriculture · 2018 · 49 citations

Natural Sciences, Chemistry, Analytical Chemistry +16

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

Evaluation of the pungency intensity and time‐related aspects of Chinese <i>Zanthoxylum bungeanum</i> based on human sensation

Lulu Zhang, Shanshan Xu, Bolin Shi et al. · Journal of Sensory Studies · 2018 · 27 citations

Agriculture, Food Science, Food Analysis +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