Jihong Wu - Publications, H-index & Citations

吴

吴继红 (Jihong Wu)

China Agricultural University

49H指数

138论文数

7.8K被引数

收录论文 97

发表时间

Lipid remodeling and correlative shifts of fatty acid-derived aromas in pineapple juice during freeze–vacuum concentration process 菠萝汁冷冻-真空浓缩过程中脂质重塑及其与脂肪酸衍生物香气相关性变化

Food Bioscience

IF5.9

2026-08-25

PREAI

Jia Sun; Ying Xu; Jin Huang; Fei Lao; Jihong Wu

Effect of sugars and non-sugar sweeteners on aroma compound release, sensory quality and physical properties of flat peach puree and derived vacuum-freeze-dried products 糖类和非糖甜味剂对平桃泥及其衍生真空冷冻干燥产品中香气化合物释放、感官品质和物理性质的影响

Food Research International

IF8

2026-07-01

PREAI

Liu, Liya; Yan, Lichang; Zhang, Yu; Wu, Jihong; Pan, Xin; Cai, Bo; Bi, Shuang; Liu, Ye

Modulation of juice aroma by water- and alkali-extractable apple polysaccharides: Structure-dependent retention mechanisms 水溶性和碱溶性苹果多糖对果汁香气的影响：结构依赖的保留机制

Food Hydrocolloids

IF12.4

2026-04-09

PREAI

Zhibin Fu; Fei Lao; Wenjiang Dong; Jihong Wu

Novel insights into the effects of co-heat treatment versus pre-heat on the interaction between rice glutelin and aroma compounds

Food Hydrocolloids

IF12.4

2026-01-30

PREAI

Lin Zhu; Mengke Zheng; Jing Li; Zhaodong Zhu; Shihao Sun; Donghao Zhang; Jihong Wu

Organic production enhances flavour but does not improve the nutritional quality of apples from the Yungui Plateau 有机生产增强了风味，但并未提高来自云贵高原的苹果的营养品质。

Future Foods

IF8.2

2025-12-10

OAAI

Ning Yuan; Jihong Wu; Jinliang Shao; Bin Cui; Fanqiao Meng

Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew 高压二氧化碳、冰滴和传统冷萃咖啡的理化与风味特征比较解码

foods

IF0

2025-08-16

OAAI

Zihang Wang; Yixuan Zhou; Yinquan Zong; Jihong Wu

Analysis of untargeted metabolites of natural ingredient spine grape (Vitis davidii Foex) juices and provides new insights into biological activities

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-04-01

PREAI

Yang, Shini; Wang, Kewen; Mi, Lu; Wang, Xue; Bai, Miao; Wu, Jihong; Xu, Zhenzhen

Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends 鲟鱼籽酱及其替代品的品质形成、劣变与调控机制：最新进展与未来趋势

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2025-03-01

PREAI

Zhang, Weijia; Wang, Jinlin; Bai, Fan; Xu, Peng; Gao, Ruichang; Wu, Jihong; Zhao, Yuanhui; Xu, Xinxing

Protein structural properties, proteomics and flavor characterization analysis of rice during cooking

FOOD CHEMISTRY

IF9.8

2025-02-01

PREAI

Zhang, Donghao; Cai, Yanpei; Lao, Fei; Wu, Jihong

Insight into the binding mechanism between rice characteristic odor compounds and glutelin using multi-spectral and molecular dynamics simulation: Comparison of different functional groups 利用多光谱和分子动力学模拟探究水稻特征性气味化合物与谷蛋白结合机制：不同功能基团的比较

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-01

PREAI

Zhang, Donghao; Cai, Yanpei; Lao, Fei; Wu, Jihong

Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids

FOOD CHEMISTRY-X

IF8.2

2024-10-01

OAAI

Jiang, Xinyu; Liu, Yihuan; Liu, Li; Bai, Fan; Wang, Jinlin; Xu, He; Dong, Shiyuan; Jiang, Xiaoming; Wu, Jihong; Zhao, Yuanhui; Xu, Xinxing

Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage

FOOD CHEMISTRY-X

IF8.2

2024-10-01

OAAI

Liu, Li; Liu, Yihuan; Bai, Fan; Wang, Jinlin; Xu, He; Jiang, Xiaoming; Lu, Shixue; Wu, Jihong; Zhao, Yuanhui; Xu, Xinxing

Characterization of key aroma-active compounds in fresh and vacuum freeze-drying mulberry by molecular sensory science methods

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-09-01

PREAI

Shi, Chunhe; Yang, Fan; Yan, Lichang; Wu, Jihong; Bi, Shuang; Liu, Ye

The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-01

PREAI

Cai, Yanpei; Pan, Xin; Zhang, Donghao; Yuan, Lin; Lao, Fei; Wu, Jihong

Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)

FOOD BIOSCIENCE

IF5.9

2024-06-01

PREAI

Zhang, Donghao; Cai, Yanpei; Lao, Fei; Wu, Jihong

Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-03-21

PREAI

Zhang, Donghao; Gao, Min; Cai, Yanpei; Wu, Jihong; Lao, Fei

Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes

FOOD RESEARCH INTERNATIONAL

IF8

2024-03-01

PREAI

Li, Meilun; Lao, Fei; Pan, Xin; Yuan, Lin; Zhang, Donghao; Wu, Jihong

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree 五种选定乳酸菌的比较基因组学和发酵风味特性为发酵甜瓜泥中的风味生物合成代谢途径提供了预测

FOOD FRONTIERS

IF6.9

2024-01-10

OAAI

Yuan, Lin; Li, Meilun; Xu, Xinxing; Shi, Xun; Chen, Guogang; Lao, Fei; Wu, Jihong

Enhancement effect of odor and multi-sensory superposition on sweetness 气味与多感官叠加对甜味的增强效应

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-09-26

PREAI

Zhang, Donghao; Lao, Fei; Pan, Xin; Li, Jing; Yuan, Lin; Li, Meilun; Cai, Yanpei; Wu, Jihong

Effect of extrusion on the structural and flavor properties of oat flours

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-09-01

PREAI

Zhang, Donghao; Zhang, Yuhui; Pan, Xin; Yuan, Lin; Cai, Yanpei; Lao, Fei; Wu, Jihong

研究方向