A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
Most Cited Paper
in Food Quality and Safety Studies
18 Months Post-Publication
Class of 2026
“A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking”
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Topics
ginger-infused stewed beef · aroma quality · perception mechanism · instrumental analysis · Sensory evaluation · molecular docking · Volatile organic compounds · olfactory receptors · flavor perception · Volatile organic compounds · Gas chromatography-mass spectrometry · Aroma-active compounds · binding affinity · structure-activity relationship · gingerol · terpenoids · Maillard reaction products
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-24. Methodology Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459