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Chemistry

D-Index
59
Citations
10756
World Ranking
10299
National Ranking
1695

Overview

Jihong Wu is affiliated with China Agricultural University in China and specializes in Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Biochemistry, Animal Science and Zoology, and Plant Science. Their research encompasses several main topics including Fermentation and Sensory Analysis, Biochemical Analysis and Sensing Techniques, Phytochemicals and Antioxidant Activities, Meat and Animal Product Quality, Advanced Chemical Sensor Technologies, Proteins in Food Systems, and Food composition and properties.

The scientist has authored multiple papers published in well-known venues such as Food Chemistry, Foods, Food Research International, Food Chemistry X, and SSRN Electronic Journal. Notable recent publications include:

  • Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.), 2020, Food Chemistry
  • Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques, 2020, Journal of Agricultural and Food Chemistry
  • Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.), 2020, Food Microbiology
  • Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds, 2022, Food Chemistry
  • Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique, 2020, Food Chemistry

Frequent coauthors collaborating with Jihong Wu include Fei Lao, Xin Pan, Shuang Bi, Xinxing Xu, and Xiaojun Liao. These collaborations reflect ongoing partnerships within the scientist's research network.

Jihong Wu's extensive publication record shows a strong focus on food-related biochemical processes and sensory properties, with a significant number of contributions to understanding fermentation dynamics, microbial communities, aroma compounds, and protein-flavor interactions.

Best Publications

  • Chemical compositional characterization of some apple cultivars

    Jihong Wu;Haiyan Gao;Lei Zhao;Xiaojun Liao

  • Mathematical modeling on hot air drying of thin layer apple pomace

    Zhengfu Wang;Junhong Sun;Xiaojun Liao;Fang Chen

  • Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

    Sijin Wang;Fang Chen;Jihong Wu;Zhengfu Wang

  • Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits.

    Dianzhi Hou;Laraib Yousaf;Yong Xue;Jinrong Hu

  • Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

    Fang Chen;Yangzhao Sun;Guanghua Zhao;Xiaojun Liao

  • Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

    Xingfeng Guo;Dongmei Han;Huping Xi;Lei Rao

  • Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

    Xiamin Cao;Xiufang Bi;Wenshu Huang;Jihong Wu

  • Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

    Zihan Qin;Xueli Pang;Dong Chen;Huan Cheng

  • Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China.

    Feng-Xia Liu;Shu-Fang Fu;Xiu-Fang Bi;Fang Chen

  • Chemical compositional characterization of eight pear cultivars grown in China

    Jiluan Chen;Jiluan Chen;Zhengfu Wang;Jihong Wu;Qiang Wang

  • Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy.

    Qing Zhang;Cheng Liu;Zhijian Sun;Xiaosong Hu

  • Effect of high pressure carbon dioxide on the quality of carrot juice

    Linyan Zhou;Linyan Zhou;Yuanyuan Wang;Yuanyuan Wang;Xiaosong Hu;Xiaosong Hu;Jihong Wu;Jihong Wu

  • Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

    Liyan Zhao;Guanghua Zhao;Fang Chen;Zhengfu Wang

  • Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

    Wenshu Huang;Xiufang Bi;Xiao Zhang;Xiaojun Liao

  • Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

    Kui Zhong;Jihong Wu;Zhengfu Wang;Fang Chen

  • Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.

    Xueli Pang;Xingfeng Guo;Zihan Qin;Yubo Yao

  • Evaluation of Chinese tea by the electronic tongue: correlation with sensory properties and classification according to geographical origin and grade level.

    Wei He;Xiaosong Hu;Lei Zhao;Xiaojun Liao

  • Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

    H. Cheng;Z.H. Qin;X.F. Guo;X.S. Hu

  • Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.

    Xinxing Xu;Yejun Bao;Bingbing Wu;Fei Lao

  • Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

    Dong Chen;Huping Xi;Xingfeng Guo;Zihan Qin

Frequent Co-Authors

Xiaojun Liao
Xiaojun Liao China Agricultural University
Xiaosong Hu
Xiaosong Hu China Agricultural University
Guanghua Zhao
Guanghua Zhao China Agricultural University
Zhongxiang Fang
Zhongxiang Fang University of Melbourne

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