Kunli Xu

机构：Yangtze University, Beijing Technology and Business University · ORCID：0000-0002-7206-1000

发表论文 22 篇 · 总被引 242 次 · h-index 9

代表论文

• A novel electronic nose for the detection and classification of pesticide residue on apples (2021 · RSC Advances · 被引 55)
• Based on HS-SPME-GC-MS combined with GC-O-MS to analyze the changes of aroma compounds in the aging process of Citri Reticulatae Pericarpium (2023 · Food Bioscience · 被引 46)
• Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation (2024 · Food Bioscience · 被引 25)
• Evaluation of the freshness of rainbow trout ( Oncorhynchus mykiss ) fillets by the NIR, E-nose and SPME-GC-MS (2022 · RSC Advances · 被引 22)
• Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science (2023 · Food Chemistry · 被引 20)
• Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating (2024 · Foods · 被引 15)