| 论文题目 |
刊物名称 |
收录类别 |
发表年月 |
第一作者或全部作者 |
第一作者单位 |
排名 |
|---|
| Enhancement effect of odor and multi-sensory superposition on sweetness |
Comprehensive Reviews in Food Science and Food Safety |
SCI |
2023.9 |
Donghao Zhang, Fei Lao, Xin Pan, Jing Li, Lin Yuan, Meilun Li, Yanpei Cai, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability |
Food Hydrocolloids |
SCI |
2022.3 |
Xin Pan, Wenting Zhao, Yuxiao Wang, Yingying Xu, Wentao Zhang, Fei Lao, Xiaojun Liao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree |
Food Frontiers |
SCI |
2024.1 |
Lin Yuan, Meilun Li, Xinxing Xu, Xun Shi, Guogang Chen, Fei Lao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices |
Ultrasonics Sonochemistry |
SCI |
2022.11 |
Lin Yuan, Fei Lao, Xun Shi, Donghao Zhang, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice |
Food Science and Human Wellness |
SCI |
2023.11 |
Jing Li, Xinyue Yu, Xinxing Xu, Peipei Tang, Shuang Bi, Xiaopu Ren, Yong Shi, Jihong Wu, Fei Lao |
China Agricultural University |
Corresponding Author |
| Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques |
Journal of Agricultural and Food Chemistry |
SCI |
2020.2 |
Shuang Bi, Xinxing Xu, Dongsheng Luo, Fei Lao, Xueli Pang, Qun Shen, Xiaosong Hu, and Jihong Wu |
China Agricultural University |
Corresponding Author |
| Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion |
Food Chemistry |
SCI |
2023.1 |
Xin Pan, Jing Li, Fei Lao, Xujie Hou, Lin Gao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes |
Food Research International |
SCI |
2024.3 |
Meilun Li, Fei Lao, Xin Pan, Lin Yuan, Donghao Zhang, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Characterization of ionically crosslinked mango peel pectin-based films: Effect of different cations on the improved properties of film |
Food Packaging and Shelf Life |
SCI |
2023.7 |
Sai Zhang, Xin Pan, Jinhong Zhao, Jingwei Li, Xinyue Yu, Yijiao Peng, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing |
Innovative Food Science & Emerging Technologies |
SCI |
2021.1 |
Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.) |
Food Microbiology |
SCI |
2020.10 |
Xinxing Xu, Bingbing Wu, Wenting Zhao, Xueli Pang, Fei Lao, Xiaojun Liao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria |
LWT |
SCI |
2022.1 |
Xin Pan, Sai Zhang, Xinxing Xu, Fei Lao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.) |
Food Bioscience |
SCI |
2024.3 |
Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation |
Food Chemistry: X |
SCI |
2022.3 |
Jing Li, Wenting Zhao, Xin Pan, Fei Lao, Xiaojun Liao, Yong Shi, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions |
Journal of the Science of Food and Agriculture |
SCI |
2023.12 |
Xin Pan, Shuang Bi, Yingying Xu, Yanpei Cai, Fei Lao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability |
Biomolecules |
SCI |
2022.11 |
Yongsheng Zhu, Fei Lao, Xin Pan, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Production of marinated Chinese lotus root slices using high-pressure processing as an alternative to traditional thermal-and-soaking procedure |
Molecules |
SCI |
2022.10 |
Lin Yuan, Feifei Xu, Yingying Xu, Jihong Wu, Fei Lao |
China Agricultural University |
Corresponding Author |
| Comparative profiling of hot and cold brew coffee flavor using chromatographic and sensory approaches |
Foods |
SCI |
2022.9 |
Yanpei Cai, Zhenzhen Xu, Xin Pan, Min Gao, Mengting Wu, Jihong Wu, Fei Lao |
China Agricultural University |
Corresponding Author |
| Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry |
Frontiers in Nutrition |
sci |
2022.8 |
Fei Guo, Mingjuan Ma, Miao Yu, Qi Bian, Ju Hui, Xin Pan, Xiaoxia Su, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice |
Journal of Functional Foods |
SCI |
2020.5 |
Xinxing Xu, Mei Dai, Fei Lao, Fang Chen, Xiaosong Hu, Yuping Liu, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Characterization of diversity and probiotic efficiency of the autochthonous lactic acid bacteria in the fermentation of selected raw fruit and vegetable juices |
Frontiers in Microbiology |
SCI |
2018.10 |
Xinxing Xu, Dongsheng Luo, Yejun Ba, Xiaojun Liao, Jihong Wu |
China Agricultural University |
Corresponding Author |
| Effect of extrusion on the structural and flavor properties of oat flours |
Journal of Cereal Science |
SCI |
2023.9 |
Donghao Zhang, Yuhui Zhang, Xin Pan, Lin Yuan, Yanpei Cai, Fei Lao, Jihong Wu |
China Agricultural University |
Corresponding Author |
