Muci Wu

机构：Wuhan Polytechnic University · ORCID：0000-0002-0034-5135

发表论文 56 篇 · 总被引 794 次 · h-index 18

代表论文

• Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation (2024 · LWT · 被引 31)
• Physicochemical properties, structural characterization, and antidiabetic activity of selenylated low molecular weight apple pectin in HFD/STZ-induced type 2 diabetic mice (2024 · Carbohydrate Polymers · 被引 18)
• Sanxiapeptin is an ideal preservative with a dual effect of controlling green mold and inducing systemic defense in postharvest citrus (2024 · Food Chemistry · 被引 17)
• Characterization of selenium-containing broccoli (Brassica oleracea L. var. italica planch) proteins and evaluation of antioxidant activity by electron spin resonance (2024 · Food Chemistry · 被引 15)
• Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis (2024 · Foods · 被引 15)
• Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment (2024 · Food Bioscience · 被引 13)