Zixuan Gu

Department of Plant Sciences

H指数:15

被引数:828

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Digital 4.0 technologies for quality optimization in pre-processed foods: exploring current trends, innovations, challenges, and future directions

数字4.0技术在预加工食品质量优化中的应用：探讨当前趋势、创新、挑战及未来方向

Food Production, Processing and Nutrition

IF0

2025-11-110

OAAI

Breaking the Bitterness Barrier: Cutting-Edge Strategies Combining Computer Screening, Sensory Science, and Dual-Path Debittering Technologies

打破苦味壁垒：结合计算机筛选、感官科学和双路径脱苦技术的尖端策略

Trends in Food Science & Technology

IF15.4

2025-09-120

PRE

Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study

通过非靶向和伪靶向风味组学揭示大麦麦芽焙烤过程中挥发性发展的动态响应：一项时间进程研究

FOOD CHEMISTRY

IF9.8

2025-03-013

PRE

Effect of High-Tunnel and Open-Field Production on the Yield, Cannabinoids, and Volatile Profiles in Industrial Hemp (Cannabis sativa L.) Inflorescence

高隧道和露地生产对工业大麻 (Cannabis sativa L.) 的产量，大麻素和挥发性特征的影响花序

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-05-284

PRE

Improvement of in vitro digestibility and thermostability of debranched waxy maize starch by sequential ethanol fractionation

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-01-013

PRE

Multi-step screening of suitable Saccharomyces cerevisiae strain for lemon wine brewing

FOOD BIOSCIENCE

IF5.9

2023-12-013

OAAI

Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics

FOOD CHEMISTRY

IF9.8

2023-11-0130

PRE

Slow Auger Recombination in Ag2Se Colloidal Quantum Dots

NANO LETTERS

IF9.1

2023-10-232

PRE

Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile

FOOD HYDROCOLLOIDS

IF12.4

2023-02-0127

Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry

通过hs-spme-gc-ms/嗅觉测定法通过非靶向和靶向风味组学揭示大麦麦芽的香气边界组成

FOOD CHEMISTRY

IF9.8

2022-11-0140

PRE

What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches

FOOD CHEMISTRY

IF9.8

2022-07-0122

PRE

Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS

统计评估，以验证使用hs-spme-gc-ms对黄豌豆粉中标准化豆腥味化合物定量的矩阵匹配校准

FOOD & FUNCTION

IF5.4

2022-01-0112

PRE

Toward temperature-insensitive near-infrared optical gain using low-toxicity Ag2Se quantum dots

NANOSCALE

IF5.1

2022-01-0113

PRE

Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour

全面了解超速离心碾磨对黄豌豆粉的理化特性和香气特征的影响

FOOD CHEMISTRY

IF9.8

2021-05-0145

PREAI

Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid

FOOD CHEMISTRY

IF9.8

2021-05-0171

PREAI

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

脱脂处理和燕麦品种对燕麦蛋白结构、功能特性和芳香特征的影响

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0164

OAAI

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time

发酵黄豌豆粉的理化性质变化和香气差异: 乳杆菌和发酵时间的作用

FOOD & FUNCTION

IF5.4

2021-01-0127

PRE

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

发芽鹰嘴豆，小扁豆和黄豌豆中豆类蛋白分离物的气味特征变化: 脂氧合酶和自由基的作用

FOOD CHEMISTRY

IF9.8

2020-06-0173

OAAI

Zixuan Gu

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教育背景

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