Ping Yang

Xihua University — China

Physics and Astronomy · Physical Sciences

47h-index8.1kcitations219works4.22yr avg
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Research Topics

Particle physics theoretical and experimental studies(65), High-Energy Particle Collisions Research(64), Quantum Chromodynamics and Particle Interactions(59), Particle Detector Development and Performance(41), Radiation Detection and Scintillator Technologies(29)

Publications156 total

Front-end circuit optimization of CMOS pixel detectors for X-ray polarization measurements
Journal of Instrumentation·2025
Why does co-stewing shiitake mushrooms (Lentinula edodes) and beef synergistically enhance umami? An exploration from the perspective of umami peptides
Food Research International·2025
Mechanisms underlying tomato-mediated suppression of warmed-over flavor (WOF) and flavor enrichment in precooked stewed beef
Food Chemistry·2025
Unraveling the covalent binding mechanisms of aroma compounds with porcine proteins: A mass spectrometry, proteomics, and conformational analysis approach
Food Chemistry·2025· 2 cited
Digital economy and high-quality agricultural development
Finance research letters·2025· 3 cited
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
Food Bioscience·2025· 2 cited
Effects of Roasting Treatment on the Composition, Digestive Properties, and Antioxidant Activities of Free and Bound Phenolic in Black Tartary Buckwheat Husks
Journal of Food Science·2025· 1 citedOpen Access
CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis
Food Hydrocolloids·2025· 3 citedOpen Access
Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans
Journal of Food Composition and Analysis·2025· 3 cited
Multibeam inspection applications development for advanced logic device nodes
2025
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
Journal of Agricultural and Food Chemistry·2025· 5 cited
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes
International Journal of Gastronomy and Food Science·2025· 1 cited
Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce
International Journal of Gastronomy and Food Science·2025· 1 cited
A Monolithic Active Pixel Sensor with a novel readout architecture for vertex detector in particle physics
Journal of Instrumentation·2025
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
Food Chemistry·2025· 17 cited
Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time
Meat Science·2025· 8 cited
Deep learning-based multi-task prediction of response to neoadjuvant chemotherapy using multiscale whole slide images in breast cancer: A multicenter study
Chinese Journal of Cancer Research·2025Open Access
Macrogenomic‐Based Exploration of the Relationship Between Microbial Diversity and Volatile Characteristic Flavor Substances in Xinjiang Kazakh Traditional Fermented Koumiss and Functional Gene Analysis
Journal of Food Biochemistry·2025Open Access
Unraveling the Covalent Binding Mechanisms of Aroma Compounds with Porcine Proteins: A Mass Spectrometry, Proteomics, and Conformational Analysis Approach
SSRN Electronic Journal·2025Open Access
Microwave Sensors and Their Applications in Permittivity Measurement
Sensors·2024· 25 citedOpen Access
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Frequent Co-authors

Huanlu Song(16), C. Gao(9), H. Hillemanns(6), A. Junique(6), T. Kugathasan(6), C.A. Marin Tobon(6), P. Martinengo(6), H. Mugnier(6), L. Musa(6), J. Rousset(6), F. Reidt(6), P. Riedler(6), W. Snoeys(6), J. W. Van Hoorne(6), C. Cavicchioli(5), M. Keil(5), Xiangming Sun(5), Le Xiao(5), Chengxin Zhao(5), Yanping Lin(4)