Transcribing the Sacred in the Printing Era: A Study of Handwritten Buddhist Canon during the Northern Song Dynasty by Yuyu Zhang

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Automatic detection of mind wandering in a simulated driving task with behavioral measures. by Yuyu Zhang, Takatsune Kumada

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Relationship between workload and mind-wandering in simulated driving. by Yuyu Zhang, Takatsune Kumada

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Research Progress on Aroma Compounds and Biological Activity and Their Metabolic Pathways in Litsea pungens Hemsl by Dandan PU, Yimeng SHAN, Yuyu ZHANG

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Pungency Perception and the Interaction with Basic Taste Sensations: An Overview by Wei He, Li Liang, Yuyu Zhang

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Research on 3D Visualization of Real Scene in Subway Engineering Based on 3D Model by Xuejian Wang, Jiayuan Wang, Yuyu Zhang

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Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup by Li Liang, Chenchen Zhou, Yuyu Zhang, Baoguo Sun

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Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods by Yige Shi, Dandan Pu, Xuewei Zhou, Yuyu Zhang

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The Impact of Food Additives on the Abundance and Composition of Gut Microbiota by Xuewei Zhou, Kaina Qiao, Huimin Wu, Yuyu Zhang

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Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China by Zhilin Hao, Li Liang, Dandan Pu, Yuyu Zhang

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Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source by Ku Li, Kaina Qiao, Jian Xiong, Hui Guo, Yuyu Zhang

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Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, ar... by Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian

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Exploring the Extraction Methods of Phenolic Compounds in Daylily (<i>Hemerocallis citrina</i> Baroni) and Its Antioxidant Activity by Zhilin Hao, Li Liang, He Liu, Yi Yan, Yuyu Zhang

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The complete chloroplast genome sequence of stachys sieboldii Miquel. (Labiatae), a kind of vegetable crop and Chinese medicinal material plant by Weinan Huang, Xiang Gao, Yuyu Zhang, Chaoge Jin, Xianguo Wang

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Physiological and metabolomics responses of Hydrangea macrophylla (Thunb.) Ser. and Hydrangea strigosa Rehd. to lead exposure by Jing Jin, Ziyi Song, Bing Zhao, Yuyu Zhang, Ruirui Wang

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The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis by Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang

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Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS by Yan Huang, Wen Duan, Linhan Wang, Junfei Xiao, Yuyu Zhang

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Comparison of nonvolatile taste components in 18 strong fragrance spices by Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang, Huiying Zhang

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Prediction of pipeline restart using different rheological models of gelled crude oil by Lei Chen, Junjie Gao, Gang Liu, Keping Zhai, Yuyu Zhang, Jingyang Gao

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Characterization of the Differential Aroma Compounds among 10 Different Kinds of Premium Soy Sauce by Yige SHI, Dandan PU, Qianqian YONG, Shikuan HUANG, Hongwei CHEN, Yuyu ZHANG

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