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Honglin Jiang

Shenyang Agricultural University

120 Dongling Rd

China

  • Shenyang Agricultural University

SCHOLARLY PAPERS

2

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59

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0

Scholarly Papers (2)

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1.

Trehalose Coating for the Improved Raw Food Quality of Salmon under Ultra-High Pressure Treatment: Texture, Flavor and Safety

Number of pages: 55 Posted: 12 Sep 2025
Xu Si, Honglin Jiang, Xinwei Wang, Junzhe Shang, Yiwen Bao, Jiaxin Li, Yifan Guo, Yifan Guo, Dongnan Li, Bin Li and Jinyan Zhu
Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University and affiliation not provided to SSRN
Downloads 39 (1,196,171)

Abstract:

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Salmon preservation, Ultra-high pressure treatment, Trehalose coating, texture, Shelf Life

2.

Identification of Characteristic Flavor Profiles and Reheat-Induced Warmed-Over Flavor Production of Bone Soup-Stewed Pickled Chinese Cabbage

Number of pages: 45 Posted: 11 Aug 2025
Cairong Jin, Yali Zhou, Yuxian Wang, Honglin Jiang, Bin Li, Ce Liu, Yang Ji, Xu Si and Yanwei Zhang
Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Shenyang Agricultural University and Shenyang Agricultural University
Downloads 20 (1,448,301)

Abstract:

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Warmed-over flavor, lipidomics