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H

Huanlu Song

Beijing Technology and Business University

44H指数
198论文数
5.7K被引数
收录论文 136
发表时间
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Effect of Time–Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish时间-温度调制与余热处理对清蒸鲈鱼风味和质地属性的影响
errFoods
IF5.1
err2026-09-17
err0
errOAAI
errYaling Yang; Lijin Wang; Feng Zhu; Huanlu Song; Yanbo Wang
err分享
err收藏
The effect of pig bone breeds on flavor compounds in simmered bone soup猪骨品种对煨煮骨汤风味化合物的影响
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-08-25
err0
PREAI
errXinyu Bai; Huanlu Song; Wenju Wu; Juyan Liu
err分享
err收藏
Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS不同发酵条件对威士忌生产中新酒香气活性化合物的影响：通过GC-MS、GC×GC-O-MS、HPLC和UPLC-MS测定
errMolecules
IF4.6
err2026-06-17
err0
errOAAI
errXiaoduo Ma; Lei Xing; Ranran Feng; Shumin Hu; Wei Yong; Tianyang Guo; Zhaoxia Yang; Huanlu Song
err分享
err收藏
Dynamic Changes and Correlations of Physicochemical Parameters, Flavor Compounds and Microbial Communities During Soy Sauce Koji Production在酱油曲生产过程中，物理化学参数、风味化合物和微生物群落动态变化及其相关性
errFoods
IF5.1
err2026-06-15
err0
errOAAI
errZiwei Liu; Guangsen Fan; Huanlu Song; Xiaoyan Liu; Rifeng Chen; Zhili Yu; Jiang Yu
err分享
err收藏
Flavor Changes Through the Fermentation Process of Longmen Rice Vinegar龙门米醋发酵过程中风味的变化
errSeparations
IF2.7
err2026-06-02
err0
errOAAI
errYibo Bai; Rui Li; Liman Zheng; Yu Zhang; Huanlu Song; Jing Liu; Weining Huo; Wen Nie; Suyan Wan
err分享
err收藏
Volatile compound fingerprinting for traditional sesame oil authentication using GC-MS with GC×GC-MS-assisted identification利用GC-MS结合GC×GC-MS辅助鉴定对传统芝麻油进行挥发性化合物指纹分析以实现真伪鉴别
errJournal of Food Composition and Analysis
IF4.6
err2026-05-29
err0
errOAAI
errRuibing Jin; Fuyun Kuang; Qi Meng; Lijin Wang; Huanlu Song; Xueping Feng; Mingshan Zou
err分享
err收藏
Steaming mode and temperature influence the flavour profile of pork ribs: A sensory and instrumental evaluation蒸煮模式和温度影响猪排骨的风味特征：感官与仪器评估
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-05-22
err0
PREAI
errTianqi Zhang; Feng Zhu; Lijin Wang; Huanlu Song; Xiaoyun Jia; Yanbo Wang
err分享
err收藏
Aroma-active compound profiling of Yunnan white tea (Camellia sinensis) using DHS, SAFE and SBSE采用DHS、SAFE和SBSE对云南白茶（Camellia sinensis）进行香气活性化合物分析
errJournal of Food Composition and Analysis
IF4.6
err2026-05-15
err0
errOAAI
errJunaid Raza; Fanchao Lu; Ruibing Jin; Yue Duan; Huanlu Song; Dongfeng Wang; Ali Raza
err分享
err收藏
Integrated Analytical and Sensory Strategies for Identifying Aroma-Active Compounds in Chocolate, Cocoa, and Coffee Modified Milk整合分析及感官策略用于鉴定巧克力、可可和改性牛奶中的香气活性化合物
errJournal of Food Composition and Analysis
IF4.6
err2026-05-12
err0
errOAAI
errFanchao Lu; Junaid Raza; Mingguang Yu; Baosong Wang; Zhenqi Li; Huanlu Song; Yang Zou; Haijiao Zhang; Zhennan Li
err分享
err收藏
Differential effects of packaging materials on the evolution of volatile and non-volatile compounds in soy sauce during long-term storage包装材料对酱油长期储存过程中挥发性与非挥发性化合物演化的差异性影响
errJournal of the Science of Food and Agriculture
IF3.5
err2026-04-15
err0
PREAI
errNuotong Yao; Huanlu Song; Guangsen Fan; Chunsheng Tao; Yang Xiao; Rifeng Chen; Jiang Yu; Zhili Yu
err分享
err收藏
Identification and Sensory Characterization of Umami Peptides from soy sauce and their interaction with the T1R1/T1R3 Receptor从酱油中鉴定和感官表征鲜味肽及其与T1R1/T1R3受体的相互作用
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-03-20
err0
PREAI
errNuotong Yao; Yuan Tang; Huanlu Song; Rifeng Chen; Jiang Yu; Zhili Yu
err分享
err收藏
Comprehensive Characterization of Aroma-Active Components in Three Grades of Raw Tea Leaves and Their Jasmine Tea Products of Wuyutai Using GC×GC-O-MS and Chemometrics利用GC×GC-O-MS和化学计量学方法对Wuyutai三种等级的原料茶叶及其茉莉花茶产品中香气活性成分的全面表征
errSeparations
IF2.7
err2026-03-01
err0
errOAAI
errAping Gan; Tingting Zou; Huanlu Song; Shuxin Zhao; Lanlan Zhang; Zejie Ling
err分享
err收藏
Characterization of key aroma-active compounds in soy sauce "Guoqi" after Chinese cooking by GC×GC-O-MS中国烹饪后酱油"Guoqi"中关键香气活性化合物的表征：采用GC×GC-O-MS方法
errInternational Journal of Gastronomy and Food Science
IF3.6
err2025-10-30
err0
PREAI
errRui Xu; Baosong Wang; Huijuan Sun; Huanlu Song
err分享
err收藏
Decoding the aroma of pressed sesame oils: sensory attributes, seed origins and aroma precursors解析压榨芝麻油的香气：感官属性、种子来源及香气前体
errFood Chemistry
IF9.8
err2025-10-12
err0
PREAI
errFuyun Kuang; Ruibing Jin; Lijin Wang; Huanlu Song; Xueping Feng; Mingshan Zou; Yanbo Wang
err分享
err收藏
Flavor profile of milks fermented with six starter cultures六种发酵剂发酵的牛奶风味特征
errJournal of Food Composition and Analysis
IF4.6
err2025-08-12
err0
PREAI
errYibo Bai; Zhenqi Li; Ke Shi; Huanlu Song; Yaqiong Hou; Dongjie Zhang; Rong Wen; Hongliang Li; Hairan Ma; Jiao Shi; Xiaoyu Wang
err分享
err收藏
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning探究清油火锅调料在储存期间风味物质的变化
errInternational Journal of Gastronomy and Food Science
IF3.6
err2025-06-28
err0
PREAI
errSiyuan Wang; Yibo Bai; Xing Gao; Lijin Wang; Huanlu Song; Mingguang Yu
err分享
err收藏
Unraveling the mechanism of aroma formation in the maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-Pyrrole解析 roasted Wuyi rock tea 的美拉德反应中香气形成机制：聚焦于糠醛、茶吡咯和 1-ethyl-1H-Pyrrole
errFood Bioscience
IF5.9
err2025-06-24
err0
PREAI
errXing Gao; Yue Duan; Huanlu Song; Ping Yang
err分享
err收藏
Sensory directed analysis for key odor-active compounds in by-products flavorings enhanced by enzymatic hydrolysis and Maillard reaction
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-06-01
err0
PREAI
errHan, Xiaomo; Gao, Xing; Yu, Mingguang; Xu, Rui; Song, Huanlu; Pan, Wenqing; Chen, Wanying; Xiong, Wen; Yang, Li; Huang, Zijian
err分享
err收藏
Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2025-06-01
err0
PREAI
errGao, Xing; Han, Xiaomo; Yu, Mingguang; Tang, Yuan; Song, Huanlu; Meng, Qi; Chen, Rifeng; Yu, Jiang; Yang, Ping; Yu, Zhili
err分享
err收藏
Decoding the quantitative structure-activity relationship and astringency formation mechanism of oxygenated aromatic compounds解析氧化芳香化合物的定量构效关系及收敛性形成机制
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-06-01
err0
PREAI
errZhang, Zhibin; Pan, Fei; Chen, Qiong; Guo, Tianyang; Song, Huanlu
err分享
err收藏

研究方向

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合作学者
合作期刊
张
张力群 (Liqun Zhang)
H 指数: 123 · 论文数: 2.2K
李
李林 (Lin Li)
H 指数: 115 · 论文数: 3.0K
C
Chen Liu
H 指数: 104 · 论文数: 1.8K
王
王莹 (Ying Wang)
H 指数: 93 · 论文数: 1.7K
王莹 封面图
王莹 (Ying Wang)
H 指数: 81 · 论文数: 1.1K
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