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Jiangtao Xing

Thermo Fisher Scientific

Cambridge, OR

United Kingdom

  • Thermo Fisher Scientific

SCHOLARLY PAPERS

2

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66

TOTAL CITATIONS

1

Scholarly Papers (2)

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1.

Exploring the Formation and Retention of Aroma Compounds in Ready-to-Eat Roasted Pork from Four Thermal Methods: A Lipidomics and Heat Transfer Analysis

Number of pages: 27 Posted: 22 Jun 2023
Huan Liu, Qianli Ma, Raheel Suleman, Jiangtao Xing, Pi Li, Peng Gao, Nazimah Hamid, Zhongshuai Wang, Ping Wang and Hansheng Gong
Ludong University, Auckland University of Technology, Bahauddin Zakariya University, Thermo Fisher Scientific, Thermo Fisher Scientific, Thermo Fisher Scientific, Auckland University of Technology, affiliation not provided to SSRN, Ludong University and Ludong University
Downloads 56 (1,041,696)
Citation 1

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ready-to-eat roasted pork, lipidomics, heat transfer, aroma compounds, circulating non-fried roast, TG (16:0_18:1_18:1), LPC 18:2-SN1

2.

Unraveling the effects of sugar coating types on the development of key aroma compounds in air-fried ducks

Number of pages: 32 Posted: 18 Mar 2026
Jincheng Wu, Lin Li, Pi Li, Peng Gao, Jiangtao Xing, Zhinan Zhao, Dengyong Liu and Huan Liu
Bohai University, affiliation not provided to SSRN, Thermo Fisher Scientific, Thermo Fisher Scientific, Thermo Fisher Scientific, Bohai University, Bohai University and Ludong University
Downloads 10 (1,555,090)

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air-fried ducks, glucose, octanal, nonanal, lipid oxidation