Jicai Bi

Effect of different cooking times on the fat flavor compounds of pork belly.

Fusheng Chen, Congfa Li, Sixin Liu, 2022, Journal of food biochemistry.

Effects of different cooking methods on volatile flavor compounds in garlic

Congfa Li, Yueyue Gao, Sixin Liu, 2022, International Journal of Gastronomy and Food Science.

Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology

Yueyue Gao, Jicai Bi, Yang Li, 2023, Journal of Food Composition and Analysis.

Effects of different cooking methods on volatile flavor compounds of chicken breast.

Fusheng Chen, Congfa Li, Sixin Liu, 2021, Journal of food biochemistry.

Advantages and challenges of sous vide cooking

H. Mo, Jicai Bi, Zhenkun Cui, 2021 .

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics

Jicai Bi, Chunyuan Ping, Mingfeng Qiao, 2024, Food chemistry: X.

Evaluating the Influence of High-temperature Sterilization and Pasteurization on Volatile Organic Compounds in Tomato Stewed Beef Brisket: An Analysis Using Gas Chromatography-Ion Mobility Spectrometry and Multivariate Statistical Visualization

Jicai Bi, Zhen Yang, Chunyuan Ping, 2024, International Journal of Gastronomy and Food Science.