Peng Wang

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

Fengling Tan, Peng Wang, Ping Zhan et al. · Food Chemistry · 2021 · 129 citations

Food Chemistry, Key Aroma Compounds, Flat Peach Juice +8

Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes

Yu Zhao, Peng Wang, Ping Zhan et al. · Food Research International · 2020 · 74 citations

High Hydrostatic Pressure, Cloudy Kiwifruit Juices, Aroma Characteristics +5

High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

Dandan Xu, Peng Wang, Xin Zhang et al. · Food Microbiology · 2019 · 71 citations

Biology, Microbial Diversity, Dynamic Changes +10

Insights into the Aroma Profile in Three Kiwifruit Varieties by HS-SPME-GC-MS and GC-IMS Coupled with DSA

Yu Zhao, Ping Zhan, Honglei Tian et al. · Food Analytical Methods · 2021 · 45 citations

Biology, Gc-ims Coupled, Botany +8

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis

Min Li, Ping Zhan, Peng Wang et al. · Food Chemistry · 2022 · 35 citations

Odor Activity Values, Flavoromics, Chemical Composition +3