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吴

吴继红

Beijing Technology & Business University

H指数:0

被引数:0

个人简介

"吴继红，中国农业大学食品科学与营养工程学院教授，博士生导师，国家果蔬加工工程技术研究中心副主任，食品非热加工北京市重点实验室副主任，中国材料与试验标准化委员会- 感知分析标准化技术委员会副主任委员，“十四五”国家重点研发计划首席科学家，入选“ 2022 年度、 2023 年度全球前 2% 顶尖科学家科学影响力排行榜”。主要从事现代果蔬加工技术、食品风味化学和果蔬天然产物提取与功能评价研究。近年来主持国家自然科学基金、国家重点研发计划等项目 40 余项，获得国家发明专利 20 余件，发表论文 150 余篇（ ESI 高被引论文 6 篇）；获得国家科技进步二等奖 1 项，省部级一等奖 3 项、二等奖 1 项，中国商业联合会特等奖 1 项；制定食品标准 7 项，主编及参编著作 10 余部。"

教育背景

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工作经历

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荣誉奖项

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Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy

采用特征香气导向筛选策略对即墨黄酒中的关键香气物质进行表征

IF5.1

2026-03-231

PRE

Interpretable machine learning for the grade prediction of strong flavor yuanjiu (crude Baijiu) based on HS-GC-IMS

基于HS-GC-IMS的浓香型原酒（粗粮白酒）等级预测的可解释机器学习

Food Chemistry: X

IF8.2

2026-03-220

OAAI

Comparative study on key aroma components of Hongqu Huangjiu with different sugar contents through aroma analysis technology

通过香气分析技术研究不同糖含量的红曲黄酒关键香气成分的比较研究

Food Chemistry: X

IF8.2

2026-03-050

OAAI

Aroma metabolic remodeling during yellow peach canning: Key aroma-active compounds, precursor conversion, and formation pathways

黄桃罐头加工过程中的香气代谢重塑：关键香气活性化合物、前体转化及形成途径

IF9.8

2025-09-130

PRE

Characterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection

通过感官导向风味分析和气相色谱-硫化学发光检测对洋葱调味油中关键香气活性化合物的表征

Food Research International

IF8

2025-08-080

PRE

Hygroscopicity and quality stability of freeze-dried restructured jujube influenced by the addition of biopolymer-rich chickpea and quinoa

吸湿性和品质稳定性：受富含生物聚合物的鹰嘴豆和藜麦添加的影响的冷冻干燥重组大枣

Food Research International

IF8

2025-07-280

PRE

Metabolomics-based mechanistic insight into the targeted non-acylated anthocyanin enrichment in the water extract of red cabbage catalyzed by carboxylesterase

基于代谢组学的靶向非酰基化花青素在水提液中的富集机制研究：由羧酸酯酶催化

IF9.8

2025-05-310

PRE

Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties

通过破损灵芝孢子粉添加强化中国馒头：对理化特性和品质特性的影响

IF5.1

2025-04-210

OA

A normalization strategy for cyanidin-3-diglucoside-5-glucoside recovery from red cabbage byproducts

从红甘蓝副产物中提取花青素-3,5-双葡糖苷的归一化策略

JOURNAL OF CLEANER PRODUCTION

IF10

2025-02-012

PRE

Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics

IF9.8

2025-01-011

PRE

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

发酵枣浆对减轻盐酸洛哌丁胺诱导的雄性ICR小鼠便秘的有益作用

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-11-016

OAAI

Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion

IF9.8

2023-07-0110

PRE

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

IF9.7

2022-11-0120

OAAI

Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-04-2914

PRE

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

FOOD CHEMISTRY-X

IF8.2

2022-03-0140

OAAI

Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria

与乳酸菌共发酵的枣浆中的挥发性和非挥发性特征

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0147

OAAI

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

IF9.8

2021-09-0122

PRE

Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2013-01-0167

PREAI