Publications by authors named "Chunyuan Ping"

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Comprehensive insights into the mechanisms influencing flavor alteration in mutton soup induced by thermal and cold sterilization: Integration of flavoromics and lipidomics.
Chunyuan Ping, Xiaoping Li, Tianyang Wang, Bowen Zan, Xingyou Chen

Food Chem· October 2025

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Impact of different frying methods on volatile compounds in tofu.
Yu-Wen Yi, Chun-Yuan Ping, Lian He, Hao Zhang, Xue-Mei Cai

Food Chem X· October 2025

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Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods.
Chunyuan Ping, Bian Li, Yueyue Gao, Xiang Li, Fu Wang

Food Chem X· May 2025

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Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis.
Jicai Bi, Bian Li, Zhuo Chen, Chunyuan Ping, Junyang Zhang

Food Chem X· April 2025

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Comparing effects of tangerine-peel () age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation.
Chunyuan Ping, Xiangdong Zhao, Congcong He, Yingying Zheng, Haibao Zhang

Food Chem X· December 2024

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Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics.
Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li

Food Chem X· October 2024

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Characterizing the flavor profiles of broad bean () paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment.
Chunyuan Ping, Xiaoqing Deng, Ziyuan Guo, Wen Luo, Xiang Li

Food Chem X· October 2024

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