BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Zhang L, Xu S, Shi B, Wang H, Liu L, Zhong K, Zhao L, Chen Z. Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation. J Sens Stud 2018;33:e12465. [DOI: 10.1111/joss.12465] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 1.8] [Reference Citation Analysis]
Number Citing Articles
1 Ke J, Rao L, Zhou L, Chen X, Zhang Z. Non-destructive determination of volatile oil and moisture content and discrimination of geographical origins of Zanthoxylum bungeanum Maxim. by hyperspectral imaging. Infrared Physics & Technology 2020;105:103185. [DOI: 10.1016/j.infrared.2020.103185] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
2 Ke J, Cheng J, Luo Q, Wu H, Shen G, Zhang Z. Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14. Food Chem 2021;338:127816. [PMID: 32818866 DOI: 10.1016/j.foodchem.2020.127816] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
3 He Y, Chen S, Tang K, Qian M, Yu X, Xu Y. Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS). Food Res Int 2021;147:110493. [PMID: 34399489 DOI: 10.1016/j.foodres.2021.110493] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Chen K, Xue L, Li Q, Li Y, Mao Y, Fan S, Zhang L, Zhao L. Quantitative structure-pungency landscape of sanshool dietary components from Zanthoxylum species. Food Chem 2021;363:130286. [PMID: 34120040 DOI: 10.1016/j.foodchem.2021.130286] [Reference Citation Analysis]
5 Wang J, Liu L, Jiang J. Investigation of the spectroelectrochemical behavior of quercetin isolated from Zanthoxylum bungeanum. Open Chemistry 2021;19:281-7. [DOI: 10.1515/chem-2021-0031] [Reference Citation Analysis]
6 Feng X, Wang H, Wang Z, Huang P, Kan J. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS. Food Chem 2021;:131671. [PMID: 34865919 DOI: 10.1016/j.foodchem.2021.131671] [Cited by in Crossref: 10] [Cited by in F6Publishing: 7] [Article Influence: 10.0] [Reference Citation Analysis]