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Dan-Dan Pu · SciRah

Researcher profile · Semantic Scholar

Dan-Dan Pu

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Dan-Dan Pu — researcher profile on SciRah

h-index: 25
Works: 52
Citations: 2,029

Most-cited papers

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods
Yige Shi, Dan-Dan Pu, Xue-Wei Zhou, Yuyu Zhang
2022Foods223 citations Open access
Semantic Scholar
Recent advances and application of machine learning in food flavor prediction and regulation
Huizhuo Ji, Dan-Dan Pu, Wen-Jing Yan, Qing-Chuan Zhang +2 more
2023Trends in Food Science & Technology194 citations
Semantic Scholar
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.
Hui-Ying Zhang, Dan-Dan Pu, Bao-Guo Sun, F. Ren +2 more
2018Food Chemistry141 citations
Semantic Scholar
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3.
Yimeng Shan, Dan-Dan Pu, Jingcheng Zhang, Li-Li Zhang +5 more
2022Journal of Agricultural and Food Chemistry100 citations
Semantic Scholar
Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
Dan-Dan Pu, Wen Duan, Yan Huang, Yuyu Zhang +6 more
2020Food Chemistry100 citations
Semantic Scholar
Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor.
Li-Li Zhang, Dan-Dan Pu, Jingcheng Zhang, Zhilin Hao +3 more
2023Journal of Agricultural and Food Chemistry98 citations
Semantic Scholar
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.
Dan-Dan Pu, Wen Duan, Yan Huang, Li-Li Zhang +5 more
2021Food Chemistry92 citations
Semantic Scholar
Recent trends in aroma release and perception during food oral processing: A review
Dan-Dan Pu, Yimeng Shan, Juan Wang, Bao-Guo Sun +3 more
2022Critical reviews in food science and nutrition88 citations Open access
Semantic Scholar
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.
Dan-Dan Pu, Hui-Ying Zhang, Yuyu Zhang, Bao-Guo Sun +3 more
2019Food Research International87 citations
Semantic Scholar
Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach.
Shi-Tong Zeng, Li-Li Zhang, Peng Li, Dan-Dan Pu +8 more
2023Food Research International80 citations
Semantic Scholar
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture.
Dan-Dan Pu, Yimeng Shan, Li-Li Zhang, Bao-Guo Sun +1 more
2022Journal of Agricultural and Food Chemistry76 citations
Semantic Scholar
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
Dan-Dan Pu, Yuyu Zhang, Hui-Ying Zhang, Bao-Guo Sun +3 more
2020Foods75 citations Open access
Semantic Scholar
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis).
Hui-Ying Zhang, Dian Huang, Dan-Dan Pu, Yuyu Zhang +3 more
2020Food Research International72 citations
Semantic Scholar
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing.
Dan-Dan Pu, Boya Cao, Zikang Xu, Li-Li Zhang +4 more
2024Food Chemistry54 citations
Semantic Scholar
Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread.
Dan-Dan Pu, Hui-Ying Zhang, Yuyu Zhang, Bao-Guo Sun +3 more
2019Food Chemistry50 citations
Semantic Scholar
Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation
Dan-Dan Pu, Yuyu Zhang, Bao-Guo Sun, F. Ren +3 more
202147 citations
Semantic Scholar
Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception.
Dan-Dan Pu, Ruixin Meng, Kaina Qiao, Boya Cao +3 more
2024Food Research International40 citations
Semantic Scholar
Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments
Dan-Dan Pu, Hui-Ying Zhang, Yuyu Zhang, Bao-Guo Sun +2 more
2019Journal of food processing and preservation37 citations
Semantic Scholar
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques
Dan-Dan Pu, Zikang Xu, Bao-Guo Sun, Yanbo Wang +2 more
2025Foods33 citations Open access
Semantic Scholar
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography
Yimeng Shan, Dan-Dan Pu, Boya Cao, Yige Shi +5 more
2024Food Chemistry: X33 citations Open access
Semantic Scholar
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds.
Dan-Dan Pu, Yimeng Shan, Kaina Qiao, Li-Li Zhang +2 more
2022Journal of Agricultural and Food Chemistry33 citations
Semantic Scholar
Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken
Li-Li Zhang, Wen Duan, Y. Huang, Yuyu Zhang +4 more
202032 citations Open access
Semantic Scholar
Computational approaches for decoding structure-saltiness enhancement and aroma perception mechanisms of odorants: From machine learning to molecular simulation.
Huizhuo Ji, Dan-Dan Pu, Lijun Su, Qing-Chuan Zhang +4 more
2025Food Research International28 citations
Semantic Scholar
Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques
Dan-Dan Pu, Yimeng Shan, Wen Duan, Yan Huang +5 more
2021Journal of Food Quality28 citations Open access
Semantic Scholar
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
Dan-Dan Pu, Yige Shi, Ruixin Meng, Qian-Qian Yong +4 more
2023Foods26 citations Open access
Semantic Scholar
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
Yan Huang, Dan-Dan Pu, Zhilin Hao, Li Liang +3 more
2022Foods24 citations Open access
Semantic Scholar
Effectively saltiness enhanced odorants screening and prediction by database establish, sensory evaluation and deep learning method.
Huizhuo Ji, Dan-Dan Pu, Wen-Jing Yan, Jian-Lei Kong +6 more
2024Food Chemistry21 citations
Semantic Scholar
Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
Jiahui Chen, Dan-Dan Pu, Yige Shi, Bao-Guo Sun +3 more
2023Foods21 citations Open access
Semantic Scholar
Molecular recognition mechanisms of vanillin and high-throughput screening of its analogs based on olfactory receptors
Shi-Tong Zeng, Li-Li Zhang, Ruiyi Zheng, Peng Li +8 more
2024LWT17 citations Open access
Semantic Scholar
Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China
Zhilin Hao, Li Liang, Dan-Dan Pu, Yuyu Zhang
2022Nutrients15 citations Open access
Semantic Scholar
Kinetics of α‑dicarbonyl compounds formation in glucose‐glutamic acid model of Maillard reaction
Li-Li Zhang, Ying Sun, Dan-Dan Pu, Yuyu Zhang +2 more
2020Food Science & Nutrition14 citations Open access
Semantic Scholar
Optimization of the cooking methods of stir‐fried beef by instrumental analysis
Wen Duan, Linhan Wang, Yuyu Zhang, Yan Huang +2 more
2020Journal of food processing and preservation10 citations Open access
Semantic Scholar
The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
Yan Huang, Dan-Dan Pu, Zhilin Hao, Xiao Yang +1 more
2021Foods8 citations Open access
Semantic Scholar
Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography-mass spectrometry and sensory evaluation.
Ruixin Meng, Dan-Dan Pu, Zikang Xu, Jin-Chang Liu +4 more
2024Food Chemistry7 citations
Semantic Scholar
Recent advances in understanding the modulatory mechanisms of saliva in flavor perception.
Kun Zhao, Zikang Xu, Yiyang Li, Qin-Guo Quan +4 more
2026Food Chemistry6 citations
Semantic Scholar
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques
Qin-Guo Quan, Kun Zhao, Zikang Xu, Yiyang Li +4 more
2025Trends in Food Science & Technology6 citations
Semantic Scholar
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach
Li-Li Zhang, Li Liang, Kaina Qiao, Dan-Dan Pu +3 more
2023Foods6 citations Open access
Semantic Scholar
Screening of sweet-smelling enhancing odorants based on vanillin/ethyl vanillin-specific receptors and their synergistic mechanisms
Quan-Ping Yan, Qin-Guo Quan, Ge Zhao, Fuwei Xie +4 more
2025Journal of Future Foods4 citations Open access
Semantic Scholar
Effect of Temperature and Water Addition Ratio on the Aroma Release of Yeast Proteins
Jiahui Chen, Dan-Dan Pu, Boya Cao, Bao-Guo Sun +1 more
2025Foods4 citations Open access
Semantic Scholar
Characterization of the aroma variances of duck broth from different part by HS-SPME-GC-MS, HS-GC-IMS and sensory evaluation
Boya Cao, Dan-Dan Pu, Bao-Guo Sun, Yanbo Wang +1 more
2025Food Chemistry: X4 citations Open access
Semantic Scholar
Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks
Bi-Wen Pu, Ruixin Meng, Yige Shi, Dan-Dan Pu
2024Foods2 citations Open access
Semantic Scholar
Analysis of Volatile Flavor Compounds in Spiced Beef Jerky
Jie Sun, Dan-Dan Pu, Hai-Tao Chen, Bao-Guo Sun +1 more
20161 citations
Semantic Scholar
Research on Influencing Factors and Exploitation of Negative-ion Textiles
Dan-Dan Pu
20091 citations
Semantic Scholar
Volatile Chemistry and Aroma Differences in Commercial Soy Sauces: Sensory Links and Odorant–Receptor Interactions
Kun Zhao, Qin-Guo Quan, Ping Wang, Si-Qi Hu +2 more
2026Foods0 citations Open access
Semantic Scholar
Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approach
Jiahui Chen, Boya Cao, Zikang Xu, Bao-Guo Sun +4 more
2026Food Chemistry: X0 citations Open access
Semantic Scholar
溶媒乾燥の揮発性物質を,溶媒支援フレーバー蒸発-GC-MSによって分析した。【JST・京大機械翻訳】
Jie Sun, Dan-Dan Pu, Hai-Tao Chen, Bao-Guo Sun +1 more
20160 citations
Semantic Scholar
OAVとGC-MS-O法を用いて,内モンゴルの乾燥した牛肉のフレーバー化合物を同定した。【JST・京大機械翻訳】
Hai-Tao Chen, Jie Sun, Dan-Dan Pu, Bao-Guo Sun +1 more
20160 citations
Semantic Scholar
Identification of flavor-active compounds in Inner Mongolia dried beef by OAV calculation and GC-MS-O
Hai-Tao Chen, Jie Sun, Dan-Dan Pu, Bao-Guo Sun +1 more
20160 citations
Semantic Scholar
SDE-GC-MS对比湖南腊肉和广东腊肉挥发性风味成分
Dan-Dan Pu, Jie Sun, Hai-Tao Chen, Bao-Guo Sun +1 more
20150 citations
Semantic Scholar
SDE-GC-MS结合GC-O对比熟湖南腊肉和熟广东腊肉的挥发性风味成分
Dan-Dan Pu, Jie Sun, Hai-Tao Chen, Bao-Guo Sun +1 more
20150 citations
Semantic Scholar

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