Linjie Xi

shaanxi university of technology

H指数:11

被引数:542

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Effects of cooking approaches on the quality traits, lipid profiles and flavor volatiles of Zhenba Larou: insights from lipidomics and GC–IMS

镇巴腊肉烹饪方法对其品质特性、脂质组成和风味挥发性物质的影响：脂质组学和GC–IMS分析视角

Food Research International

IF8

2026-09-080

PRE

Stage-dependent lipid remodeling during traditional Zhenba bacon processing: Insights from untargeted lipidomics and explainable machine learning

在传统镇巴腊肉加工过程中阶段依赖性的脂质重塑：基于非靶向脂质组学和可解释机器学习的见解

Food Chemistry

IF9.8

2026-08-280

PRE

A Machine Learning Approach to Predict Texture and Sensory Attributes of Beef Meatballs Treated with Ultrasound and Tea Polyphenols

一种机器学习方法，用于预测经超声和茶多酚处理的牛肉丸的质地和感官属性

LWT

IF0

2026-02-110

OAAI

Physicochemical characteristics, metabolomics, and flavor profiles of giant salamander (Andrias davidianus) liver pastes fermented with Lactobacillus plantarum, Bacillus coagulans, and their mixtures

物理化学特性、代谢组学及风味特征分析：发酵巨蜥（Andrias davidianus）肝脏酱的植物乳杆菌（Lactobacillus plantarum）、凝结芽孢杆菌（Bacillus coagulans）及其混合物研究

Food Research International

IF8

2026-02-060

PRE

Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process

Frontiers in Nutrition

IF5.1

2026-01-170

OAAI

Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods

不同烹饪方法下骆阳黑骨鸡肉丸的质量特性与风味挥发性物质的比较分析

Frontiers in Nutrition

IF5.1

2025-07-230

Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS

FOOD CHEMISTRY-X

IF8.2

2024-10-011

OAAI

Characterizing the composition of volatile compounds in different types of Chinese bacon using GC - MS, E-nose, and GC - IMS

使用gc-ms，电子鼻和gc-ims表征不同类型的中国培根中挥发性化合物的组成

JOURNAL OF CHROMATOGRAPHY A

IF4

2024-08-013

OAAI

Integrated proteomics and metabolomics analysis revealed the mechanisms underlying the effect of irradiation on the fat quality of Chinese bacon

FOOD CHEMISTRY

IF9.8

2023-07-016

PRE

Identification and characterization of goat milk key flavor compounds and their precursors in electron beam irradiation and pasteurization on raw

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-07-018

PRE

Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-06-0117

OAAI

Novel applications of exogenous melatonin on cold stress mitigation in postharvest cucumbers

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2022-12-0112

OAAI

Feasibility study of oxidized naringin as a novel crosslinking agent for crosslinking decellularized porcine Achilles tendon and its potential application for anterior cruciate ligament repair

JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A

IF3.9

2022-08-247

An agar-polyvinyl alcohol hydrogel loaded with tannic acid with efficient hemostatic and antibacterial capacity for wound dressing

FOOD & FUNCTION

IF5.4

2022-01-0132

PRE

Increased CO2 and light intensity regulate growth and leaf gas exchange in tomato

PHYSIOLOGIA PLANTARUM

IF3.6

2019-08-1646

PREAI

Characterization of the Chloroplast Genome Sequence of Acer miaotaiense: Comparative and Phylogenetic Analyses

苗台Acer叶绿体基因组序列的表征: 比较和系统发育分析

MOLECULES

IF4.6

2018-07-1723

OAAI

Melatonin alleviates chilling stress in cucumber seedlings by up-regulation of CsZat12 and modulation of polyamine and abscisic acid metabolism

SCIENTIFIC REPORTS

IF3.9

2017-07-10128

OAAI

Linjie Xi

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