Jicai Bi
Sichuan Tourism University(CN)Henan Institute of Science and Technology(CN)Xinxiang University(CN)
Publications by Year
Research Areas
Meat and Animal Product Quality, Advanced Chemical Sensor Technologies, Spectroscopy and Chemometric Analyses, Food Quality and Safety Studies, Fermentation and Sensory Analysis
Most-Cited Works
- → Morphology and structure characterization of bacterial celluloses produced by different strains in agitated culture(2014)70 cited
- → Effects of different cooking methods on volatile flavor compounds of chicken breast(2021)70 cited
- → Effect of different cooking times on the fat flavor compounds of pork belly(2022)48 cited
- → Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives(2023)43 cited
- → Advantages and challenges of sous vide cooking(2021)39 cited
- → Effects of different cooking methods on volatile flavor compounds in garlic(2022)29 cited
- → Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods(2024)25 cited
- → Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics(2024)19 cited
- → Mining of kokumi peptides in chicken broth with peptidomics(2023)14 cited
- → Komagataeibacter cocois sp. nov., a novel cellulose-producing strain isolated from coconut milk(2018)14 cited