Shuang Bi

发表

Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance.

Fan Yang, Yixin Dai, Ying-jie Xu, 2022, Food research international.

Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.

Jihong Wu, X. Liao, Fang Chen, 2020, Food chemistry.

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.

Jihong Wu, Q. Shen, X. Liao, 2020, Food chemistry.

Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice.

Jihong Wu, Xin Pan, Wentao Zhang, 2021, Food chemistry.

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

Xiaosong Hu, Jihong Wu, X. Liao, 2020, Food chemistry.

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds.

Q. Shen, Fei Lao, Jihong Wu, 2022, Food chemistry.

Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry.

Ying Xu, Yeming Chen, Qi Zhou, 2022, Food research international.

Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.

Jihong Wu, X. Liao, Fei Lao, 2019, Food chemistry.

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques.

Xiaosong Hu, Jihong Wu, Q. Shen, 2020, Journal of agricultural and food chemistry.

Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.).

Jihong Wu, Fei Lao, Xinxing Xu, 2022, Food research international.

Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology

Ying Xu, Ye Liu, Shuang Bi, 2023, Frontiers in Nutrition.

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate.

Ye Liu, Fan Yang, Shuang Bi, 2022, Food chemistry.

Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus.

Jihong Wu, X. Liao, Fang Chen, 2021, Food chemistry.

Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry.

Ying Xu, Chunhui Xiong, Qi Zhou, 2022, Food chemistry.

Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release.

Jihong Wu, Q. Shen, Fei Lao, 2022, Food chemistry.

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality.

Jihong Wu, Q. Shen, Xinxing Xu, 2019, Food chemistry.

Factors affecting aroma compounds in orange juice and their sensory perception: A review.

Jihong Wu, Fei Lao, Xin Pan, 2023, Food research international.

Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice

Jihong Wu, Fei Lao, Xinxing Xu, 2023, Food Science and Human Wellness.

Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice

Fan Yang, Ying-jie Xu, Ye Liu, 2022, Ultrasonics sonochemistry.

Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.

Jihong Wu, Xinxing Xu, Yuping Liu, 2019, Journal of agricultural and food chemistry.

Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.

Jihong Wu, Xinxing Xu, Xueli Pang, 2018, Journal of agricultural and food chemistry.