Wu, Jihong

Effect of high pressure carbon dioxide on the quality of carrot juice

Zhou, L., Wang, Y., Hu, X., Wu, J., & Liao, X. (2009) · Innovative Food Science & Emerging Technologies

Microbial Inactivation MethodsPhase Equilibria and Thermodynamics

Cited by 151

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

Pan, X., Wu, J., Zhang, W., Liu, J., Yang, X., Liao, X., Hu, X., & Lao, F. (2021) · Food Chemistry

Postharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods

Cited by 68

Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide

Gui, F., Wu, J., Chen, F., Liao, X., Hu, X., Zhang, Z., & Wang, Z. (2006) · European Food Research and Technology

Microbial Inactivation MethodsPostharvest Quality and Shelf Life Management

Cited by 62

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

Cai, Y., Xu, Z., Pan, X., Gao, M., Wu, M., Wu, J., & Lao, F. (2022) · Foods

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 31

Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying

Zhang, D., Gao, M., Cai, Y., Wu, J., & Lao, F. (2024) · Journal of the Science of Food and Agriculture

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 17