Baoqing Zhu - Concepedia

Author

Baoqing Zhu

Also Known As

B. Zhu, B.Q. Zhu, Bao-Qing Zhu, Bao-Ying Zhu, BaoQing Zhu, Baoqing ZHU, Baoqing Zhu, Bao‐Qing Zhu, Bao‐qing Zhu, Zhu, Bao-Qing

131

Publications

Citations

H-Index

Concepts

All Affiliations

Beijing Forestry University China Agricultural University Ministry of Agriculture and Rural Affairs Beijing Academy of Agricultural and Forestry Sciences University of Turku

About

Baoqing Zhu is an author at Beijing Forestry University specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	22	1.1K
2	Engineering	12	13	443
3	Medicine	11	11	474
4	Natural Sciences	8	8	332
5	Public Health	2	2	59

Baoqing Zhu

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters Cai Jian, Baoqing Zhu, Yunhe Wang, Food Chemistry Food ChemistryFood FermentationFlavoromicsAroma CompoundsWine Tasting	2014	193
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.) Ya-Qin Wen, Fei He, Baoqing Zhu, Food Chemistry Food ChemistryBotanyBound Aroma CompoundsNatural SciencesChemistry	2013	159
Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect Yaqin Wang, Dong‐Qing Ye, Baoqing Zhu, Food Chemistry Food ChemistryFood FermentationBiochemistryAmino AcidsFood Analysis	2014	124
Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China Yibin Lan, Xu Qian, Zhongjun Yang, Food Chemistry EngineeringBotanyAgricultural EconomicsPlant PathologyVolatile Profiles	2016	114
Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution Yibin Lan, Xiao‐Feng Xiang, Xu Qian, Food Chemistry Food ChemistryGas Chromatography-olfactometryGas ChromatographyChemical CompositionFood Analysis	2019	93
Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China Nana Liang, Baoqing Zhu, Shen Han, Food Research International Food ChemistryRegional CharacteristicsBotanyTanninWine Regions	2014	73
Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method Dong Wang, Chang-Qing Duan, Ying Shi, Food Chemistry Food ChemistryVolatile CompoundsGc–ms MethodSun-dried RaisinsFood Analysis	2017	68
Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS Dong Wang, Cai Jian, Baoqing Zhu, Food Chemistry Food ChemistrySeedless Grape VarietiesAgricultural ChemistryVolatile CompoundsFood Analysis	2015	66
Identification of a Plastid-Localized Bifunctional Nerolidol/Linalool Synthase in Relation to Linalool Biosynthesis in Young Grape Berries Baoqing Zhu, Cai Jian, Zhiqun Wang, International Journal of Molecular Sciences	2014	66
Isolation and characterization of two hydroperoxide lyase genes from grape berries Baoqing Zhu, Xiaoqing Xu, Yuwen Wu, Molecular Biology Reports BiologyPlant BiologyPlant Molecular BiologyBiosynthesisEngineering	2012	61

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