Jihui Wang

Dongguan University of Technology

Dongguan, 523808

China

  • Dongguan University of Technology

SCHOLARLY PAPERS

3

DOWNLOADS

59

TOTAL CITATIONS

1

Scholarly Papers (3)

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1.

Quality Assessment of Fermented Broccoli as a New Special Diet Food Based on Physicochemical Properties and Flavor Profiles Using HS-GC–IMS Combined with E-Tongue Analysis

Number of pages: 32 Posted: 03 Apr 2023
Feixiang Hou, Yanxue Cai, Netsanet Shiferaw Terefe, Yujia Liu, Shan Xiao, Bo Wang, Lin Li and Jihui Wang
Dongguan University of Technology, Dongguan University of Technology, CSIRO Agriculture and Food, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology and Dongguan University of Technology
Downloads 25 (1,094,021)

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Fermented Broccoli, Physicochemical Properties, Flavor Profiles, HS-GC-IMS, E-Tongue

2.

Separation, Enrichment and Cytoprotection of Antioxidant Peptides from Xuanwei Ham Using Aqueous Two-Phase Extraction

Number of pages: 33 Posted: 16 Sep 2023
Ruihong Xie, Shan Xiao, Xuan Chen, Bo Wang, Yao-yao Hu and Jihui Wang
Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology and Dongguan University of Technology
Downloads 20 (1,156,046)
Citation 1

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Keywords: Antioxidant peptide, ATPE, HaCat cell, RPLC-MS/MS, Xuanwei ham

3.

Quality Assessment of Fermented Broccoli as a New Special Dietary Food Based on Physicochemical Properties and Flavor Profiles

Number of pages: 33 Posted: 09 May 2024
shiwen Liu, Shixian yu, Yanjun zeng, zhicong yin, bo wang, Jihui Wang, Shan Xiao and Yanxue Cai
Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology, Dongguan University of Technology and Dongguan University of Technology
Downloads 14 (1,228,713)

Abstract:

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fermented broccoli，physicochemical properties，flavor profiles，HS-GC-IMS，E-tongue