Jie Sun

机构：Beijing Technology and Business University · ORCID：0009-0002-1327-883X

发表论文 8 篇 · 总被引 82 次 · h-index 5

代表论文

• Effects of cooking methods on aroma formation in pork: A comprehensive review (2023 · Food Chemistry X · 被引 45)
• Fatty acid composition and key aroma components of two different cold pressed sesame oils (2024 · Journal of Food Composition and Analysis · 被引 18)
• Influence of processing points on the flavor of meat balls braised with brown sauce (2025 · Food Research International · 被引 9)
• Unraveling the off-flavor compounds and key spice compounds in pork broth and their interaction mechanisms (2025 · Journal of Food Composition and Analysis · 被引 5)
• Changes in the contents of free amino acids, free sugars, hydrolysed amino acids and hydrolysed sugars in roasted and unroasted sesame seeds (2025 · European Food Research and Technology · 被引 5)
• Effects of thermal processing (blanching and hot-air drying) on key aroma compounds, carotenoid content, total phenolic content, and lipoxygenase activity in carrot (2026 · Journal of Food Composition and Analysis)