Mechanisms of cooking methods on flavor formation of Tibetan pork
2023 · Food Chemistry X · 54 citations
https://doi.org/10.1016/j.fochx.2023.100873
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Peng Shang
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Peng Shang is an academic researcher from Beijing Institute of Technology. The author has contributed to research in topics: Advanced MIMO Systems Optimization & Advanced Wireless Network Optimization & Mechanical stress and fatigue analysis. The author has an h-index of 15, co-authored 88 publications.
ORCID: 0000-0002-0631-9579Papers by this author
worksSpatial Pattern of Soil Erosion in Relation to Land Use Change in a Rolling Hilly Region of Northeast China
2022 · Land · 20 citations
https://doi.org/10.3390/land11081253
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
2024 · Food Chemistry X · 15 citations
https://doi.org/10.1016/j.fochx.2024.101591
Quercetin inhibits malignant progression of high metastatic advanced colon cancer in hypoxia via suppressing ROS and PI3K/AKT pathway
2024 · Pharmaceutical Science Advances · 9 citations
https://doi.org/10.1016/j.pscia.2024.100057
Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
2024 · Ultrasonics Sonochemistry · 8 citations
https://doi.org/10.1016/j.ultsonch.2024.107029
Triazolotriazine-based carbon nitride framework for hydrogen peroxide photoproduction
2025 · Communications Materials · 6 citations
https://doi.org/10.1038/s43246-025-00827-x
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