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Jihong Wu

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

7

DOWNLOADS

245

TOTAL CITATIONS

2

Scholarly Papers (7)

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1.

High-Quality Development of Baijiu Industry: Molecular Sensomics with Machine Learning to Reveal the Evolution on Flavor Type of Baijiu

Number of pages: 57 Posted: 18 Apr 2024
He Huang, Yiyuan Chen, Yaxin Hou, Jiaxin Hong, Hao Chen, Dongrui Zhao, Jinyuan Sun, Xiaotao Sun, Mingquan Huang, Jihong Wu and Baoguo Sun
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, China Agricultural University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 46 (1,121,190)

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baijiu, flavor type, sensory evaluation, machine learning, random forest, differential marker, correlation analysis.

2.

Rapid Identification of Colorant Compounds in Food Matrices by Hplc-Dad-Qtof-Ms Combined with Theoretical Calculation

Number of pages: 27 Posted: 20 Mar 2024
Jie Shi, Mingquan Huang, Qiang Yang, Yin Xu, Jihong Wu, Hongqin Liu, Jinglin Zhang, Fuping Zheng and Wei Dong
Beijing Technology and Business University, Beijing Technology and Business University, Jing Brand Co., Ltd, Hubei Minzu University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 46 (1,109,210)

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Colorant compounds, HPLC-DAD-Q/TOF-MS, 3D Optical spectra, MAWs, Theoretical calculation

3.

Analysis of Volatile Compounds in Xiangjiao Baijiu from Different Storage Containers and Years Based on Hs-Gc-Ims and Di-Gc-Ms

Number of pages: 35 Posted: 20 Aug 2024
Bing Zhang, Siman Zheng, Zhen Wang, Qiang Wu, Wei Dong, Jihong Wu, Hongqin Liu, Dongrui Zhao, Yougui Yu and Jinchen Li
Beijing Technology and Business University, Beijing Technology and Business University, South China University of Technology, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN and Beijing Technology and Business University
Downloads 37 (1,222,651)
Citation 2

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Xiangjiao Baijiu, volatile compounds, HS-GC-IMS, DI-GC-MS, Odor Activity Values (OAV), Partial least squares Discriminant Analysis (PLS-DA)

4.

The Temporal -Workshop Heterogeneity of Environmental Variable and Microbiome During Stacking Fermentation of Sauce Flavor Baijiu

Number of pages: 40 Posted: 13 Aug 2024
Jiao Niu, Guihu Zhang, Yi Shen, Wei Cheng, Hehe Li, Jinyuan Sun, Bowen Wang, Jihong Wu and Baoguo Sun
affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 32 (1,290,922)

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sauce-flavor Baijiu, stacked fermentation, Microbial community, physicochemical factors

5.

Preparation, Characterization, and Adsorption Capacity of Pyrophosphoric Acid Modified Activated Carbon from Baijiu Spent Grains for Risk Factor Mitigation

Number of pages: 44 Posted: 21 Mar 2024
Ziyang Wu, Silei Lv, Peng Xiao, Huan Cheng, Hehe Li, Jihong Wu, Jinyuan Sun, Xingqian Ye, Wei Dong and Baoguo Sun
Zhejiang University, Beijing Technology and Business University, Beijing Technology and Business University, Zhejiang University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Zhejiang University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 32 (1,290,922)

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Safety assurance, Spent grains, Activated carbon, Alcoholic beverages, Quality control.

6.

Study on the Influential Mechanism of Catechin on the Volatility of Aroma Compounds in Ethanol-Water Solution by Instrumental Analysis and Theoretical Calculation

Number of pages: 32 Posted: 03 Apr 2025
Jie Shi, Yin Xu, Yin Xu, Mingquan Huang, Jihong Wu, Hongqin Liu, Dongrui Zhao, Hehe Li and Jinglin Zhang
Beijing Technology and Business University, affiliation not provided to SSRN, Hubei Minzu University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 26 (1,372,601)

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Interaction mechanism, catechin, aroma compounds, Theoretical calculations, Thermodynamic analysis

7.

Unveiling Innovation in Aroma Attribute Evaluation of Niulanshan Baijiu: An Advanced Exploration of Two Different Processing Methods Via Food Sensory Omics and Penalty Analysis

Number of pages: 35 Posted: 14 Jun 2023
Zhen Wang, Wenjun Hao, Jinwang Wei, Mingquan Huang, Xin-An Zeng, Ying Wang, Jihong Wu and Boru Chen
South China University of Technology, Beijing University of Agriculture, Beijing University of Agriculture, Beijing Technology and Business University, South China University of Technology, Beijing University of Agriculture, Beijing Technology and Business University and Foshan University
Downloads 26 (1,385,945)

Abstract:

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Light-flavor Baijiu, Niulanshan Baijiu, Sensory omics analysis, GC-O-MS, Penalty analysis