Jixin Zhang

机构：Peking University, Peking University First Hospital · ORCID：0000-0003-4081-014X

发表论文 137 篇 · 总被引 1906 次 · h-index 25

代表论文

• Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins (2025 · Foods · 被引 15)
• Shaking table test and numerical study of high-speed railway simply supported girder bridge with combined damping system subjected to strong earthquakes (2025 · Soil Dynamics and Earthquake Engineering · 被引 11)
• Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea (2025 · LWT · 被引 10)
• Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics (2025 · Food Bioscience · 被引 9)
• Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics (2025 · Food Chemistry · 被引 6)
• Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation (2025 · Food Research International · 被引 6)