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Jihong Wu

China Agricultural University

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Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice.

2022 Food Chemistry
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Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability

2022 Food Hydrocolloids
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Chinese National Alcohols: Baijiu and Huangjiu

2021
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Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

2021 Food Chemistry
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Metabolomic Profiling of Aqueous Humor and Plasma in Primary Open Angle Glaucoma Patients Points Towards Novel Diagnostic and Therapeutic Strategy

2021 Frontiers in Pharmacology
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Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments.

2021 Journal of Agricultural and Food Chemistry
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Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.

2021 Food Chemistry
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LOGO, a contextualized pre-trained language model of human genome flexibly adapts to various downstream tasks by fine-tuning

2021
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Paeonol Induces Protective Autophagy in Retinal Photoreceptor Cells

2021 Frontiers in Pharmacology
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Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

2021 Food Chemistry
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