Bo Wang

Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics

Che Shen, Yun Cai, Xinnan Wu et al. · Food Chemistry · 2023 · 104 citations

Gc × Gc-tof-ms, Food Analysis, Flavor Profiles +5

Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms

Xiaocao Zhao, Jun Qi, Chaoxia Fan et al. · Food Chemistry · 2022 · 62 citations

Biochemistry, Power Ultrasound, Ultrasound Treatment +4

Deep learning-based software engineering: progress, challenges, and opportunities

Xiangping Chen, Xing Hu, Huang Yuan et al. · Science China Information Sciences · 2024 · 56 citations · Full text

Consumer culture in traditional food market: The influence of Chinese consumers to the cultural construction of Chinese barbecue

Bo Wang, Che Shen, Yun Cai et al. · Food Control · 2022 · 32 citations

Culture, Cultural Practice, Consumer Culture +10

Prediction of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA) of smoked chicken thighs using computer vision during storage at 4 °C

Bo Wang, Hongyao Yang, Cong Yang et al. · Computers and Electronics in Agriculture · 2022 · 30 citations

Food Chemistry, Computer Vision, Engineering +8