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Food Research International (Ottawa, Ont.)
|
February 14, 2018
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose
Qinqin Chen, Jianxin Song, Jinfeng Bi, et al.
Food Chemistry
|
April 5, 2017
Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system
Mo Zhou, Qinqin Chen, Jinfeng Bi, et al.
Journal of the Science of Food and Agriculture
|
June 4, 2025
Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties
Xiang Zhang, Jinfeng Bi, Youchuan Ma, et al.
International Journal of Biological Macromolecules
|
February 10, 2024
Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, et al.
Food Chemistry: X
|
July 11, 2025
Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods
Wenyue Wang, Jiaxing Hu, Weining Chen, et al.
Food Chemistry
|
August 9, 2024
Effect of different food matrices on the bioaccessibility of vitamin D<sub>3</sub> in beverage systems: Comparison between juice and liquid milk
Shaojie Fu, Jinfeng Bi, Xiyu Jiang, et al.
Carbohydrate Polymers
|
June 10, 2024
Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
Youchuan Ma, Jinfeng Bi, Shuhan Feng, et al.
International Journal of Biological Macromolecules
|
November 12, 2018
Characterization of water status and water soluble pectin from peaches under the combined drying processing
Jian Lyu, Jinfeng Bi, Xuan Liu, et al.
Journal of Food Science
|
November 29, 2022
Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices
Fengzhao Wang, Jinfeng Bi, Jian Lyu, et al.
Food Chemistry
|
July 26, 2021
The roles of soluble poly and insoluble tannin in the enzymatic browning during storage of dried persimmon
Mo Zhou, Jiaxin Chen, Jinfeng Bi, et al.
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of 12
Search research articles
Search
Showing results (41-50 of 120) with videos related to
Sort By:
Page
of 12
Food Research International (Ottawa, Ont.)
|
February 14, 2018
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose
Qinqin Chen, Jianxin Song, Jinfeng Bi, et al.
Food Chemistry
|
April 5, 2017
Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system
Mo Zhou, Qinqin Chen, Jinfeng Bi, et al.
Journal of the Science of Food and Agriculture
|
June 4, 2025
Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties
Xiang Zhang, Jinfeng Bi, Youchuan Ma, et al.
International Journal of Biological Macromolecules
|
February 10, 2024
Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection
Youchuan Ma, Jinfeng Bi, Zhonghua Wu, et al.
Food Chemistry: X
|
July 11, 2025
Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods
Wenyue Wang, Jiaxing Hu, Weining Chen, et al.
Food Chemistry
|
August 9, 2024
Effect of different food matrices on the bioaccessibility of vitamin D<sub>3</sub> in beverage systems: Comparison between juice and liquid milk
Shaojie Fu, Jinfeng Bi, Xiyu Jiang, et al.
Carbohydrate Polymers
|
June 10, 2024
Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
Youchuan Ma, Jinfeng Bi, Shuhan Feng, et al.
International Journal of Biological Macromolecules
|
November 12, 2018
Characterization of water status and water soluble pectin from peaches under the combined drying processing
Jian Lyu, Jinfeng Bi, Xuan Liu, et al.
Journal of Food Science
|
November 29, 2022
Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices
Fengzhao Wang, Jinfeng Bi, Jian Lyu, et al.
Food Chemistry
|
July 26, 2021
The roles of soluble poly and insoluble tannin in the enzymatic browning during storage of dried persimmon
Mo Zhou, Jiaxin Chen, Jinfeng Bi, et al.
Page
of 12