Baoguo Sun
Beijing Technology and Business University(CN)Ministry of Education(SA)Hong Kong General Chamber of Commerce(CN)Dynamic Systems (United States)(US)Sichuan Food Fermentation Industry Research and Design Institute(CN)Beijing Municipal Education Commission(CN)Ministry of Education and Child Care(CA)Beijing Advanced Sciences and Innovation Center(CN)Nano Carbon (Poland)(PL)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Food Quality and Safety Studies, Biochemical Analysis and Sensing Techniques, Advanced Chemical Sensor Technologies, Phytochemicals and Antioxidant Activities
Most-Cited Works
- → Effect of Fermentation Processing on the Flavor of Baijiu(2018)740 cited
- → Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)(2020)666 cited
- → Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran(2007)549 cited
- → Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds(2021)483 cited
- → Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism(2020)224 cited
- → Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances(2021)214 cited