Jinfeng Bi

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

Jianxin Song, Jinfeng Bi, Qinqin Chen et al. · Food Chemistry · 2018 · 206 citations

Food Chemistry, Nutrition, Sugar Content +7

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

Qinqin Chen, Jianxin Song, Jinfeng Bi et al. · Food Research International · 2017 · 205 citations

Food Chemistry, Chinese Jujubes, Mass Spectrometry +7

Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

Qinqin Chen, Jinfeng Bi, Xinye Wu et al. · LWT · 2015 · 154 citations

Food Chemistry, Desiccation, Medium-wave Infrared Radiation +6

GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods

Jianxin Song, Qinqin Chen, Jinfeng Bi et al. · Food Chemistry · 2020 · 137 citations

Food Chemistry, Flash Gc E-nose, Chinese Jujubes +6

Change of the rheological properties of mango juice by high pressure homogenization

Linyan Zhou, Yunjing Guan, Jinfeng Bi et al. · LWT · 2017 · 129 citations

High Pressure Homogenization, Biomanufacturing, Mango Juice +6