Concepedia

Boya Cao

BC

3

Publications

83

Citations

3

H-Index

2024

Active since

Affiliations

Beijing Technology and Business University(Current)

Boya Cao is an author at Beijing Technology and Business University specializing in taste perception, food quality, and food engineering.

Top concepts

Publications per year

2024–2024

3

Publications

3

Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing

Dandan Pu, Boya Cao, Zikang Xu et al. · Food Chemistry · 2024 · 38 citations

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Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception

Dandan Pu, Ruixin Meng, Kaina Qiao et al. · Food Research International · 2024 · 28 citations

, , +12

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography

Yimeng Shan, Dandan Pu, Boya Cao et al. · Food Chemistry X · 2024 · 17 citations · Full text

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