Synopsis of recent research by authors named "Shiyi Tian"
- Shiyi Tian's research focuses on food quality and sensory experiences, particularly investigating the mechanisms behind taste perception, the effects of food components on flavor profiles, and employing advanced technologies like electronic noses and tongues for food analysis.
- Recent findings include the discovery of catechin's ability to mask sweetness in phloridzin, the development of a novel electronic nose system for assessing food quality, and a method for quantitatively evaluating sweetness in various sweeteners.
- Tian's studies also explore the impact of prebiotics on gut health, the antimicrobial properties of natural compounds, and innovative approaches for detecting harmful substances in food, contributing significantly to the fields of food science and nutrition.