Sun Baoguo
#173,947
Most Influential Person Now
Academician for food science, Chinese Academy of Engineering
Sun Baoguo's AcademicInfluence.com Rankings
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Sociology
Sun Baoguo's Degrees
- PhD Food Science China Agricultural University
- Masters Food Science China Agricultural University
- Bachelors Food Science China Agricultural University
Why Is Sun Baoguo Influential?
(Suggest an Edit or Addition)According to Wikipedia, Sun Baoguo is an academician of the Chinese Academy of Engineering , professor of food science and chemical engineering in Beijing Technology and Business University. In China, Professor Sun is an expert in the research of spices and the only CAS/CAE academician for food science.
Sun Baoguo's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines. (2001) (99)
- Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS. (2022) (49)
- Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3. (2022) (29)
- Protective Effects of Natural Polysaccharides on Intestinal Barrier Injury: A Review. (2022) (27)
- Promotion effect of Zn on 2D bimetallic NiZn metal organic framework nanosheets for tyrosinase immobilization and ultrasensitive detection of phenol. (2020) (26)
- Research Progress on the Profile of Trace Components in Baijiu (2021) (23)
- Bioactive Factors and Processing Technology for Cereal Foods (2019) (18)
- Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation (2021) (16)
- Molecular Mechanism for the α-Glucosidase Inhibitory Effect of Wheat Germ Peptides. (2021) (12)
- The global concern of food security during the COVID-19 pandemic: Impacts and perspectives on food security (2021) (12)
- The Progress of Nomenclature, Structure, Metabolism, and Bioactivities of Oat Novel Phytochemical: Avenanthramides (2022) (11)
- A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids (2021) (11)
- Yeast cell-derived delivery systems for bioactives (2021) (11)
- Application of Artificial Intelligence Technology in Computer Aided Art Teaching (2021) (10)
- MicroRNAs: The novel mediators for nutrient-modulating biological functions (2021) (10)
- The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation (2021) (10)
- Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion (2022) (9)
- Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review (2021) (8)
- Biopolyelectrolyte complex (bioPEC)-based carriers for anthocyanin delivery (2021) (8)
- “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu (2022) (7)
- Structure-activity relationship of antioxidant polysaccharides from Huangshui based on the HPLC fingerprint combined with chemometrics methods (2022) (7)
- Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods (2022) (7)
- Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation (2022) (7)
- Recent Development of Two-Dimensional Liquid Chromatography in Food Analysis (2022) (7)
- Recent trends in aroma release and perception during food oral processing: A review. (2022) (7)
- Chlorine dioxide fumigation: An effective technology with industrial application potential for lowering aflatoxin content in peanuts and peanut products (2022) (5)
- Potential Health Benefits of Whole Grains: Modulation of Mitochondrial Biogenesis and Energy Metabolism. (2021) (4)
- The utilization of oat for the production of wholegrain foods: Processing technology and products (2021) (4)
- Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis. (2022) (3)
- Effect of alkyl chain length and amylose/amylopectin ratio on the structure and digestibility of starch-alkylresorcinols inclusion complexes (2022) (3)
- An ionic liquid-assisted quantum dot-grafted covalent organic framework-based multi-dimensional sensing array for discrimination of insecticides using principal component analysis and clustered heat map (2021) (3)
- Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours (2022) (3)
- Advanced CaCO3-derived delivery systems for bioactive compounds (2022) (3)
- Protective effects of 5-heptadecylresorcinol against adipocyte mitochondrial dysfunction through upregulation of Sirt3-mediated autophagy. (2022) (3)
- Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates (2022) (3)
- Perspectives on diacylglycerol-induced improvement of insulin sensitivity in type 2 diabetes (2022) (3)
- Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids (2022) (3)
- Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking (2)
- V6a-amylose helical cavity and benzoic acids with para-hydroxyl structure facilitate the formation of inclusion complex. (2022) (2)
- Bioinspired nanocatalytic tumor therapy by simultaneous reactive oxygen species generation enhancement and glutamine pathway-mediated glutathione depletion. (2022) (2)
- Celiac Disease and Immunogenic Wheat Gluten Peptides and the Association of Gliadin Peptides with HLA DQ2 and HLA DQ8 (2021) (2)
- Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type (2022) (2)
- Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach (2022) (2)
- Correction to: Bioactive Factors and Processing Technology for Cereal Foods (2019) (1)
- Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation. (2022) (1)
- Effect of arginine supplementation on Monacolin K yield of Monascus purpureus (2021) (1)
- Chemistry and Safety of Food Additives (2014) (1)
- Research Progress in Molecular Identification Technology for Microbial Resources (2021) (1)
- Stabilization of anthocyanins by simultaneous encapsulation-copigmentation via protein-polysaccharide polyelectrolyte complexes. (2023) (1)
- Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods (2022) (1)
- Food additive and food safety (2013) (1)
- Structure elucidation and intestinal barrier protection of an α-D-glucan in Huangshui. (2022) (1)
- Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham (2022) (1)
- Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model (2022) (1)
- The textural properties of cooked convenience rice upon repeated freeze-thaw treatments are largely affected by water mobility at grain level. (2023) (1)
- Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques (2022) (0)
- Analysis of the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China (2022) (0)
- Untargeted metabolite profiling of serum in rats exposed to pyrraline (2023) (0)
- Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient. (2023) (0)
- Evaluation of Phytophthora-resistant and analysis of defense enzymes activity in leaf for different grafted combinations of pepper (2015) (0)
- Countermeasures for the Development of China's Food Nutrition and Health Industry in the Context of Dual Circulation (2022) (0)
- Innovative nanotechnology-driven fluorescence assays for reporting hydrogen sulfide in food-related matrices (2023) (0)
- The Potential Functions and Mechanisms of Oat on Cancer Prevention: A Review. (2022) (0)
- Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins. (2022) (0)
- Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis (2023) (0)
- Ignored role of polyphenol in boosting reactive oxygen species generation for polyphenol/chemodynamic combination therapy (2022) (0)
- Both alkyl chain length and V-amylose structure affect the structural and digestive stability of amylose-alkylresorcinols inclusion complexes. (2022) (0)
- Changes in the metabolic fluxes and key enzyme levels of Zymomonas mobilis under oxygen-limited conditions (2009) (0)
- Untargeted Metabolite Profiling of Adipose Tissue in Rats Exposed to Mepiquat (2023) (0)
- Red emissive N-doped carbon dots encapsulated within molecularly imprinted polymers for optosensing of pyrraline in fatty foods (2023) (0)
- Fluorescent Molecularly Imprinted Polymers Loaded with Avenanthramides for Inhibition of Advanced Glycation End Products (2023) (0)
- Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice (2023) (0)
- Acid-Resistant Mesoporous Metal-Organic Frameworks as Carriers for Targeted Hypoglycemic Peptide Delivery: Peptide Encapsulation, Release, and Bioactivity. (2022) (0)
- Data for: Roles of aging in the production of a light-flavored Daqu (2018) (0)
- [The genetic control of heading time in wheat]. (2002) (0)
- Sonochemistry: An emerging approach to fabricate biopolymer cross-linked emulsions for the delivery of bioactive compounds. (2022) (0)
- Influence of nitrogen status on fermentation performances of non- Saccharomyces yeasts: A review (2023) (0)
- Characterization of the Key Aroma-active Compounds in Qingke Baijiu by Application of the Sensory Approach (2023) (0)
- A highly efficient molecularly imprinted fluorescence sensor for assessing whole wheat grains by the rapid and sensitive detection of alkylresorcinols. (2022) (0)
- Inhibition of highland barley bran-derived carbon dots on the formation of advanced glycation end products (2022) (0)
- The potential benefits and mechanisms of protein nutritional intervention on bone health improvement. (2023) (0)
- Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. (2022) (0)
- Characterization of empty cup aroma in Soy sauce aroma type Baijiu by vacuum assisted sorbent extraction (2023) (0)
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What Schools Are Affiliated With Sun Baoguo?
Sun Baoguo is affiliated with the following schools:
