Xuemei Cai

机构：Sichuan Tourism University · ORCID：0000-0002-8308-1867

发表论文 24 篇 · 总被引 168 次 · h-index 7

代表论文

• 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)
• Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation (2019 · Journal of the Institute of Brewing · 被引 27)
• Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics (2024 · Food Chemistry X · 被引 23)
• Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies (2025 · Food Bioscience · 被引 20)
• Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses (2024 · Foods · 被引 11)
• Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim) (2025 · Foods · 被引 10)