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Sichuan Tourism University | Researchclopedia

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Sichuan Tourism University

Chengdueducation

1,756

Works

44,564

Citations

90

h-index

Top Research Topics

Diverse Aspects of Tourism Research Digital Marketing and Social Media Meat and Animal Product Quality

Top Researchers

Xiaohong Chen Chongqing University

19,059 works495,225 citationsh-index: 258

Recent Research

Non-covalent interaction of sesamol with myofibrillar protein enhances antioxidant efficacy and emulsion storage stability

Xiandan Feng,Sining Li,et al.

20260 citations

Fermentation and Sensory Analysis

Customer Service Quality and Loyalty

Food Quality and Safety Studies

Cruise Tourism Development and Management

Consumer Behavior in Brand Consumption and Identification

Sport and Mega-Event Impacts

Energy, Environment, Economic Growth

E-commerce and Technology Innovations

Hospitality and Tourism Education

Xiang Zhang Shanghai University

1,829 works113,929 citationsh-index: 149

Kang Xu Carnegie Mellon University

1,943 works105,622 citationsh-index: 149

Wei Zheng Qingdao University

2,466 works96,306 citationsh-index: 141

Yan Liu Chongqing University of Posts and Telecommunications

3,653 works71,870 citationsh-index: 118

Z. Wu Shanxi Agricultural University

2,148 works67,542 citationsh-index: 106

A New Synthetic Route to Daidzein

Jian Huang,Yu‐Heng Yan,et al.

20260 citations

Characterization of Volatile Organic Compounds and Warmed‐Over Flavor in Flat Peach Juice Through Thermal and Nonthermal Sterilization Using Integrated Flavoromics and Multivariate Analysis

Guangsen Tong,Xiang Li,et al.

20260 citations

Metal-Organic Framework (MOF)-Based Fluorescent Sensing Platforms for Agri-Food Quality and Safety: Mechanisms and Applications

Wei Wang,Xiao Mu,et al.

20260 citations

Synergistic Deformation in Co-continuous Polylactic Acid/Cellulose Acetate Butyrate (PLA/CAB) Blends Enables Integrated Strength, Toughness, and Heat Resistance

Cong Yan,Peiyao Li,et al.

20260 citations

Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021

Jiaying Cai,Ya Liu,et al.

20260 citations