Kaixian Zhu

机构：Sichuan Tourism University · ORCID：0000-0001-8599-9228

发表论文 63 篇 · 总被引 700 次 · h-index 16

代表论文

• Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef (2023 · Foods · 被引 56)
• Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR (2023 · LWT · 被引 42)
• Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue (2024 · Food Chemistry X · 被引 36)
• Recent advances, challenges and functional applications of antifreeze protein in food industry (2023 · International Journal of Food Science & Technology · 被引 20)
• Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties (2024 · Foods · 被引 13)
• Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing (2024 · Molecules · 被引 12)