Search Results - Jicai Bi

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  1. 1

    Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics by Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao

    Published in Food Chemistry: X (2024-10-01)
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  2. 2

    Effect of Pigskin Collagen Peptides on Quality Characteristics and Microstructure of Pork Stuffing by Xiaonan ZHANG, Yongsheng ZHANG, Zhenmin YAN, Chengyun HE, Jicai BI, Runzong YE

    Published in Shipin gongye ke-ji (2023-07-01)
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  3. 3

    Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices by Lingwen ZHANG, Xinyue HU, Xuefei WANG, Xinxin LI, Hongfang JI, Jicai BI, Haiyan GAO

    Published in Shipin gongye ke-ji (2022-05-01)
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  4. 4

    Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging by Hongju He, Yuling Wang, Shengqi Jiang, Jie Zhang, Jicai Bi, Hong Qiao, Leiqing Pan, Xingqi Ou

    Published in Foods (2024-11-01)
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  5. 5

    Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis by Jicai Bi, Bian Li, Zhuo Chen, Chunyuan Ping, Junyang Zhang, Qiong Luo, Yunbo Li, Hongju He

    Published in Food Chemistry: X (2025-04-01)
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  6. 6

    Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage by Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He

    Published in Food Chemistry: X (2025-07-01)
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  7. 7

    Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process by Jicai Bi, Junyang Zhang, Zhuo Chen, Yunbo Li, Mohammed Obadi, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He

    Published in Food Chemistry: X (2024-12-01)
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