Honglei Tian

Shaanxi Normal University

*This is an algorithmically generated author record based on publicly available information.

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The organizations/institutes from the scholar's latest article

Shaanxi Normal University

Previous Organizations / Institutes

The organizations / institutes from the scholar's other articles in the past ten years

Shihezi University

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Research Interests

Honglei Tian has a total of 41 co-authors. Here are the top co-authors by number of shared publications:

Peng Wang
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
8 shared publications
Ping Zhan
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
6 shared publications
Jingzhang Geng
College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China
5 shared publications
Ping Zhan
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
5 shared publications
Yu Zhao
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
5 shared publications
Wanying He
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
4 shared publications

Latest Publications

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Cited by 2
- 24 May 2026
- Published by Elsevier in Food Chemistry
Investigating the saltiness enhancement in blanch-pretreated celery juice via odor-taste cross-modal integration: insights from EEG, molecular simulations, and flavoromics
by Aiqi Zhang, Ping Zhan, Wanying He, Guangsen Fan, Jingzhang Geng, Chunmei Gou, Liang Tian, Peng Wang, Honglei Tian
Website
Google Scholar
- 24 May 2026
- Published by Elsevier in Food Chemistry
Investigating the saltiness enhancement in blanch-pretreated celery juice via odor-taste cross-modal integration: insights from EEG, molecular simulations, and flavoromics
by Aiqi Zhang, Ping Zhan, Wanying He, Guangsen Fan, Jingzhang Geng, Chunmei Gou, Liang Tian, Peng Wang, Honglei Tian
Cited by 2
Top Cited Papers
Website
Google Scholar
Cited by 8
- 20 January 2026
- Published by Elsevier in Food Chemistry
Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release
by Xian Chen, Guangsen Fan, Wanying He, Peng Wang, Jingzhang Geng, Chunmei Gou, Ping Zhan, Honglei Tian
Website
Google Scholar
- 20 January 2026
- Published by Elsevier in Food Chemistry
Top Cited Papers
Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release
by Xian Chen, Guangsen Fan, Wanying He, Peng Wang, Jingzhang Geng, Chunmei Gou, Ping Zhan, Honglei Tian
Cited by 8
Website
Google Scholar
Cited by 9
- 1 November 2025
- Published by Elsevier in Food Chemistry
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
by Zhihui Hu, Yufei He, Sirou Gu, Wanying He, Ping Zhan, Guangsen Fan, Honglei Tian, Hongzhi Wei, Peng Wang
Website
Google Scholar
- 1 November 2025
- Published by Elsevier in Food Chemistry
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
by Zhihui Hu, Yufei He, Sirou Gu, Wanying He, Ping Zhan, Guangsen Fan, Honglei Tian, Hongzhi Wei, Peng Wang
Cited by 9
Website
Google Scholar
Cited by 12
- 21 July 2025
- Published by Elsevier in Food Chemistry
Mechanisms of off-flavor formation in thermally sterilized strawberry juices: Insights from GC-IMS, multivariate statistics, and sensomics
by Zhuoqi Yao, Peng Wang, Zhihui Hu, Ruijie Ni, Ping Zhan, Honglei Tian
Website
Google Scholar
- 21 July 2025
- Published by Elsevier in Food Chemistry
Mechanisms of off-flavor formation in thermally sterilized strawberry juices: Insights from GC-IMS, multivariate statistics, and sensomics
by Zhuoqi Yao, Peng Wang, Zhihui Hu, Ruijie Ni, Ping Zhan, Honglei Tian
Cited by 12
Top Cited Papers
Website
Google Scholar
Cited by 34
- 28 May 2025
- Published by Elsevier in Food Chemistry
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
by Zhihui Hu, Amr M. Bakry, Lin Shi, Ping Zhan, Wanying He, Walaa A.M. Eid, Hussein Ferweez, Yahya S. Hamed, Hesham A. Ismail, Honglei Tian, et al.
Website
Google Scholar
- 28 May 2025
- Published by Elsevier in Food Chemistry
Top Cited Papers
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
by Zhihui Hu, Amr M. Bakry, Lin Shi, Ping Zhan, Wanying He, Walaa A.M. Eid, Hussein Ferweez, Yahya S. Hamed, Hesham A. Ismail, Honglei Tian, et al.
Cited by 34
Website
Google Scholar
Cited by 3
- 24 May 2025
- Published by Elsevier in Food Chemistry
Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis
by Yuzhe Yan, Peng Wang, Wanying He, Honglei Tian, Jingzhang Geng, Runguang Zhang, Ping Zhan
Website
Google Scholar
- 24 May 2025
- Published by Elsevier in Food Chemistry
Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis
by Yuzhe Yan, Peng Wang, Wanying He, Honglei Tian, Jingzhang Geng, Runguang Zhang, Ping Zhan
Cited by 3
Website
Google Scholar
Cited by 14
- 6 February 2025
- Published by Elsevier in Food Chemistry
Characterization of aroma release and perception during ginger-infused stewed beef oral processing
by Yu Zhao, Runguang Zhang, Wanying He, Jingzhang Geng, Peng Wang, Honglei Tian, Ping Zhan
Website
Google Scholar
- 6 February 2025
- Published by Elsevier in Food Chemistry
Characterization of aroma release and perception during ginger-infused stewed beef oral processing
by Yu Zhao, Runguang Zhang, Wanying He, Jingzhang Geng, Peng Wang, Honglei Tian, Ping Zhan
Cited by 14
Website
Google Scholar
Cited by 54
- 14 July 2024
- Published by Elsevier in Food Chemistry
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
by Yu Zhao, Wanying He, Ping Zhan, Jingzhang Geng, Peng Wang, Honglei Tian
Website
Google Scholar
- 14 July 2024
- Published by Elsevier in Food Chemistry
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
by Yu Zhao, Wanying He, Ping Zhan, Jingzhang Geng, Peng Wang, Honglei Tian
Cited by 54
Website
Google Scholar
- 13 July 2024
- Published by Elsevier in Focus on Catalysts
BASF researching CO2-neutral production of bio-based fumarate using bacteria found in cow stomachs
by Yu Zhao, Honglei Tian
Website
Google Scholar
- 13 July 2024
- Published by Elsevier in Focus on Catalysts
BASF researching CO2-neutral production of bio-based fumarate using bacteria found in cow stomachs
by Yu Zhao, Honglei Tian
Website
Google Scholar
- 13 July 2024
- Published by Elsevier in Focus on Catalysts
KBR and Sumitomo join to license propylene-oxide-by-cumene (POC) process
by Yu Zhao, Honglei Tian
Website
Google Scholar
- 13 July 2024
- Published by Elsevier in Focus on Catalysts
KBR and Sumitomo join to license propylene-oxide-by-cumene (POC) process
by Yu Zhao, Honglei Tian

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