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Xuemei Cai

Sichuan Tourism University

Chengdu

China

  • Sichuan Tourism University

SCHOLARLY PAPERS

3

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92

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0

Scholarly Papers (3)

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1.

Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels

Downloads 46 (1,109,210)

Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels

Number of pages: 45 Posted: 30 Sep 2025
Quanxi Sun, Ming-feng Qiao, Hao Zhang, Cuiling Yuan, Jia Chen, Xuemei Cai and Shihua Shan
Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Sichuan Tourism University, Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Sichuan Tourism University and Shandong Academy of Agricultural Sciences
Downloads 24 (1,445,011)

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High-oleic acid peanut, Cooking and processing, flavor characteristics, Molecular sensory techniques, Intelligent sensory techniques

Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels

Number of pages: 52 Posted: 11 Nov 2025
Quanxi Sun, Hao Zhang, Cuiling Yuan, Jia Chen, Xuemei Cai, Shihua Shan and Ming-feng Qiao
Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Shandong Academy of Agricultural Sciences, Sichuan Tourism University, Sichuan Tourism University, Shandong Academy of Agricultural Sciences and Sichuan Tourism University
Downloads 22 (1,473,203)

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High-oleic acid peanut, Cooking and processing, flavor characteristics, Molecular sensory techniques, Intelligent sensory techniques

2.

Impact of Frying on Volatile Compounds in Tofu

Number of pages: 36 Posted: 12 Aug 2025
Yu-Wen Yi, Chunyuan Ping, Lian He, Hao Zhang, Xuemei Cai, Jin-Xiang Hu and Ming-Feng Qiao
Sichuan Tourism University, Henan Institute of Science and Technology, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 24 (1,399,036)

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fried tofu, gas chromatography mass spectrometry, gas chromatography-ion mobility spectrometry, electronic nose, Sensory evaluation, odor activity value；orthogonal partial least squares analysis

3.

Identification of Volatile Indicators for Quality Deterioration of Ceramic-Pot Sealed Meat after Reheating Based on Hs-Gc-Ims and Bionic Sensory Evaluation

Number of pages: 31 Posted: 05 Jun 2024
Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xiang Li, Xuemei Cai and Ming-feng Qiao
Henan Institute of Science and Technology, Sichuan Tourism University, Henan Institute of Science and Technology, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 22 (1,424,331)

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Ceramic-Pot Sealed Meat, Prepared dishes, HS-GC-IMS, Reheating methods, Bionic Sensory