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Lei Zhao

China National Institute of Standardization

H指数:8

被引数:372

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Sodium Reduction Through Sensory Interactions With NaCl: Strategies and Underlying Mechanisms

通过感官与NaCl的相互作用实现钠减量：策略与潜在机制

Food Science & Nutrition

IF3.8

2025-07-040

OA

An Exploratory Study on the Development of a Pure Dairy Product Emotion Scale (PDPES): A Study of Milk Consumers in China

关于开发纯乳制品情绪量表（PDPES）的探索性研究：对中国牛奶消费者的研究

IF5.1

2025-02-270

OA

Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu

姜味白酒感官词典构建及定量描述分析

FOOD SCIENCE & NUTRITION

IF3.8

2025-02-180

OAAI

Study on the differentiation of sensory quality of mainstream Jiang-flavor baijiu in the Chinese market based on Pivot Profile

基于枢轴剖面的中国市场主流姜味白酒感官品质分异研究

JOURNAL OF FOOD SCIENCE

IF3.4

2024-10-031

PRE

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium-reduction formula for consumer acceptability

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-03-181

PRE

Saltiness enhancement by m'a l`a umami flavor in NaCl model aqueous and oil-added systems

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-015

PRE

The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations

FOOD RESEARCH INTERNATIONAL

IF8

2023-04-013

PRE

The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions

增味剂在盐溶液中引起的鲜味感觉增强了咸味感

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-0143

PRE

Investigating taste sensitivity, chemesthetic sensation and their relationship with emotion perception in Chinese young and older adults

FOOD QUALITY AND PREFERENCE

IF4.9

2022-03-014

OAAI

The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins

FOOD RESEARCH INTERNATIONAL

IF8

2021-11-012

PREAI

The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-016

OAAI

The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups

FOOD QUALITY AND PREFERENCE

IF4.9

2020-12-0126

PREAI

The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution

FOOD RESEARCH INTERNATIONAL

IF8

2020-10-0121

PREAI

Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice

FOOD & FUNCTION

IF5.4

2020-01-014

PREAI