Dandan Pu - Concepedia

Author

Dandan Pu

Beijing Technology and Business University ORCID

Also Known As

D Pu, Dandan PU, Dandan Pu, Yuyu Zhang, Zhang, Wenqiang

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University China Agricultural University Tianjin University of Science and Technology

About

Dandan Pu is an author at Beijing Technology and Business University specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	658
2	Medicine	8	8	388
3	Engineering	5	5	220
4	Public Health	2	2	193
5	Natural Sciences	1	1	100

Dandan Pu

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Recent advances and application of machine learning in food flavor prediction and regulation Huizhuo Ji, Dandan Pu, Wenjing Yan, Trends in Food Science & Technology NutritionNovel FoodMachine LearningFlavoromicsFood Analysis	2023	180
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments Huiying Zhang, Dandan Pu, Baoguo Sun, Food Chemistry Food ChemistryKey Aroma CompoundsFood AnalysisAroma Recombination ExperimentsPhytochemistry	2018	155
Characterization of the key odorants contributing to retronasal olfaction during bread consumption Dandan Pu, Wen Duan, Yan Huang, Food Chemistry Bread ConsumptionKey OdorantsElectronic NoseSensory Science	2020	104
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3 Yimeng Shan, Dandan Pu, Jingcheng Zhang, Journal of Agricultural and Food Chemistry Taste PeptidesFlavoromicsFood AnalysisUmami DockingSensory Science	2022	100
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing Dandan Pu, Wen Duan, Yan Huang, Food Chemistry Cognitive ScienceOral ProcessingTexture AnalysisFood TextureSpeech Perception	2020	99
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor Lili Zhang, Dandan Pu, Jingcheng Zhang, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisFood ContaminantPeptide ScienceChicken Breast Soup	2023	98
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis Dandan Pu, Huiying Zhang, Yuyu Zhang, Food Research International Temporal DominanceFood AuthenticationFlavoromicsFood AnalysisAnalytical Chemistry	2019	93
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments Dandan Pu, Yuyu Zhang, Huiying Zhang, Foods	2020	75
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis) Huiying Zhang, Dian Huang, Dandan Pu, Food Research International BiologyFood ChemistrySensory AttributesHealth SciencesMultivariate Relationships	2020	72
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture Dandan Pu, Yimeng Shan, Lili Zhang, Journal of Agricultural and Food Chemistry	2022	68

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