Jihong Wu

Beijing Technology and Business University

H指数:39

被引数:4,335

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Dual-Cross-Linked Gelatin-Polysaccharide Hydrogel Beads for Efficient Protection and Controlled Release of Probiotics

双交联明胶-多糖水凝胶微球用于益生菌的高效保护和控释

ACS Applied Polymer Materials

IF4.7

2026-05-050

PRE

Decoding Baijiu Key Sour Compounds: Molecular Distillation-Enhanced Enrichment and Sensory-Guided Identification

解析白酒关键酸类化合物：分子蒸馏增强富集与感官引导识别

LWT

IF0

2025-11-200

OAAI

Huangshui polysaccharide: A multifunctional additive for enhancing antioxidant activity, aroma profile, and gut health in baijiu

黄水多糖：一种用于增强白酒抗氧化活性、香气特征和肠道健康的多种功能添加剂

International Journal of Biological Macromolecules

IF8.5

2025-11-010

PRE

Study on the influential mechanism of catechin on the volatility of aroma compounds in ethanol-water solution by instrumental analysis and theoretical calculation

通过仪器分析和理论计算研究表没食子儿茶素对乙醇-水溶液中香气化合物挥发性的影响机制

Food Chemistry

IF9.8

2025-07-080

PRE

Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation

新型啤酒鲜味肽的风味机制探索: hplc-q-tof-ms结合风味感知、分子对接和分子动力学模拟

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-05-011

PRE

Formation of multiple-membered heterocycles in monochloropropanediol esters using diacylglycerol and glutamic or aminoadipic acids

FOOD CHEMISTRY

IF9.8

2025-03-010

PRE

Comparison of the in-vitro effect of five prebiotics with different structure on gut microbiome and metabolome

比较五种不同结构的益生元对肠道微生物组和代谢组体外的作用

FOOD BIOSCIENCE

IF5.9

2025-02-013

PRE

Interactions between food matrices and odorants: A review

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation

FOOD RESEARCH INTERNATIONAL

IF8

2025-01-010

PRE

Relatively reliable and rapid identification of colorant compounds in food matrices by HPLC-DAD-QTOF-MS combined with theoretical calculation

FOOD CHEMISTRY

IF9.8

2025-01-011

PRE

Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC-MS

FOOD CHEMISTRY-X

IF8.2

2024-12-011

OAAI

Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis

FOOD CHEMISTRY-X

IF8.2

2024-10-011

OAAI

Preparation, characterization, and mechanism of swelling and Cu2+ adsorption by alginate-based beads enhanced with Huangshui polysaccharides

JOURNAL OF CLEANER PRODUCTION

IF10

2024-10-010

PRE

Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction

低明胶浓度辅助纤维素纳米晶稳定高内相乳液: 相互作用的关键作用

CARBOHYDRATE POLYMERS

IF12.5

2024-08-015

PRE

Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-07-163

PRE

The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-011

PRE

Using GC-O-MS, GC-IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process

FOOD CHEMISTRY-X

IF8.2

2024-06-013

OAAI

Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad

单宁酸吸附纳米纤维素轻质多孔材料的制备及其在保鲜垫中的应用

FOOD CHEMISTRY

IF9.8

2024-06-015

PRE

Preparation of reusable hydrogel spheres based on sodium alginate/Fe3O4 modified with carboxymethyl Huangshui polysaccharide and the efficient adsorption performance for methylene blue

FOOD CHEMISTRY

IF9.8

2024-04-015

PRE

Decoding Molecular Mechanism Underlying Human Olfactory Receptor OR8D1 Activation by Sotolone Enantiomers

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-02-224

PRE

Jihong Wu

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