Jun Qi

Best Publications

• Meat quality and cooking attributes of thawed pork with different low field NMR T21

  Chunbao Li;Dengyong Liu;Guanghong Zhou;Xinglian Xu

  245
  Citations

• Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef.

  Yunhe Zou;Dacheng Kang;Rui Liu;Jun Qi

  243
  Citations

• Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

  Jun Qi;Deng-yong Liu;Guang-hong Zhou;Xing-lian Xu

  199
  Citations

• Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.

  Jun Qi;Chunbao Li;Yinji Chen;Feifei Gao

  134
  Citations

• Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat.

  Guoyuan Xiong;Xiaoyi Fu;Dongmei Pan;Jun Qi

  116
  Citations

• Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

  Xi Zhou;Xinxiang Zong;Min Zhang;Qingfeng Ge

  96
  Citations

• Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.

  Fashan Wei;Xinglian Xu;Guanghong Zhou;Gaiming Zhao

  95
  Citations

• Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

  Jun Qi;Wen-wen Zhang;Xian-chao Feng;Jia-hang Yu

  89
  Citations

• Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

  Chong Wang;Yunting Xie;Jun Qi;Ying Yu

  77
  Citations

• Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

  Jun Qi;Hu-hu Wang;Guang-hong Zhou;Xing-lian Xu

  77
  Citations

• Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

  Jun Qi;Ying Xu;Wenwen Zhang;Xiaofei Xie

  72
  Citations

• Ultrasound treatment enhanced the ability of the porcine myofibrillar protein to bind furan compounds: Investigation of underlying mechanisms

  Unknown

  62
  Citations

• Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents.

  Tong Xing;Ying Xu;Jun Qi;Xinglian Xu

  61
  Citations

• Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed

  Jun Qi;Xiao Li;Wenwen Zhang;Huhu Wang

  56
  Citations

• The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels.

  Unknown

  47
  Citations

• Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

  Hongqiang Chen;HuHu Wang;Jun Qi;Mengyao Wang

  45
  Citations

• Gelatin enhances the flavor of chicken broth: a perspective on the ability of emulsions to bind volatile compounds

  Jun Qi;Ying Xu;Xiao-fei Xie;Wen-wen Zhang

  45
  Citations

• Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat

  Unknown

  45
  Citations

• Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.

  Jun Qi;Wen-wen Zhang;Ying Xu;Xiao-fei Xie

  40
  Citations

• Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations

  Unknown

  36
  Citations