Bei Wang

Bei Wang

Wageningen University & Research Centre - Wageningen / Netherlands
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5269538
Wageningen Universiteit
person_outline Bei Wang's MOST POPULAR ARTICLES
1-) Insights into formation, detection and removal of the beany flavor in soybean protein Trends in Food Science & Technology 112, 336-347, 2021
2-) Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′ Food Research International 136, 109355, 2020
3-) Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect Food Chemistry 374, 131776, 2022
4-) Monitoring the authenticity of pu'er tea via chemometric analysis of multielements and stable isotopes Food Research International 136, 109483, 2020
5-) Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography … Food Science and Human Wellness 11 (3), 618-626, 2022