Zi‐Tao Jiang

机构：Tianjin University of Commerce · ORCID：0000-0003-2756-1898

发表论文 127 篇 · 总被引 2890 次 · h-index 28

代表论文

• Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs) (2022 · Meat Science · 被引 61)
• Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose (2022 · Journal of Food Composition and Analysis · 被引 42)
• Improvement of the stabilities and antioxidant activities of polyphenols from the leaves of Chinese star anise ( Illicium verum Hook. f.) using β‐cyclodextrin‐based metal–organic frameworks (2020 · Journal of the Science of Food and Agriculture · 被引 39)
• Polyphenol oxidase plays a critical role in melanin formation in the fruit skin of persimmon (Diospyros kaki cv. ‘Heishi’) (2020 · Food Chemistry · 被引 37)
• Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper (Piper nigrum L.) (2021 · Frontiers in Pharmacology · 被引 23)
• Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation (2021 · Polish Journal of Food and Nutrition Sciences · 被引 22)