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期刊名称

food chemistry(2)
food research international(1)
journal of food composition and analysis(1)
trends in food science and technology(1)

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作者

Gege Liu AND Jinfeng Bi AND Qinqin Chen(0)

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institute of food science and technology, chinese academy of agricultural sciences (caas), key laboratory of agro-products processing, ministry of agriculture and rural affairs, 100193, beijing, china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/ key laboratory of agro-products processing and storage, ministry of agriculture and rural affairs, 100193 beijing, china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/ key laboratory of agro-products processing, ministry of agriculture and rura(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/ key laboratory of agro-products processing, ministry of agriculture and rural affairs, 100193 beijing, china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/ key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing 100193, china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/key laboratory of agro-products processing, ministry of agriculture and rural affairs, 100193 beijing, china(1)
laboratory of chemistry of natural molecules, gembloux agro-bio tech, university of l(1)
laboratory of chemistry of natural molecules, gembloux agro-bio tech, university of liége, 5030 gembloux, belgium(1)
laboratory of chemistry of natural molecules, gembloux agro-bio tech, university of liége, gembloux 5030, belgium(1)

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年份

2025(3)
2024(1)
2023(1)

科研产出

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资源类型: 外文期刊

作者:Gege Liu(精确检索)

作者:Jinfeng Bi(精确检索)

作者:Qinqin Chen(精确检索)

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1Impact of postharvest ripening on peach quality: Aroma release and formation mechanism

作者： Gege Liu; Jinfeng Bi; Qinqin Chen; SCIE（2025版） EI（2025版）

来源：Food Chemistry

关键词： Aroma deterioration Fatty acids Free amino acids Peach-like aroma Sour/rancid attribute

2Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools

作者： Gege Liu; Jinfeng Bi; Qinqin Chen; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193, Beijing, China;

来源：Trends in Food Science and Technology

关键词： Aroma-active compounds Functional genes Machine learning Molecular docking Neuroimaging techniques Temperature

3Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing

作者： Gege Liu; Jinfeng Bi; Min Gou; Qinqin Chen; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing and Storage, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China;

来源：Food Research International

关键词： Cooked flavor Glucose oxidase Linolenic acid Molecular simulations Peach puree

4Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods

作者： Min Gou; Jinfeng Bi; Gege Liu; Marie Laure Fauconnier; Qinqin Chen; SCIE（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liége, Gembloux 5030, Belgium; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rura;

来源：Journal of Food Composition and Analysis

关键词： Baking Freeze drying Frying GC–MS/MS Steaming Untargeted metabolomics

5Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis

作者： Min Gou; Qinqin Chen; Xinye Wu; Gege Liu; Marie Laure Fauconnier; Jinfeng Bi; SCIE（2023版） EI（2023版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liége, 5030 Gembloux, Belgium; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of L;

来源：Food Chemistry

关键词： Amino acids Fatty acids Mantel test Network analysis Pilot scale freeze drying