Xiangquan Zeng - Concepedia

Author

Xiangquan Zeng

Beijing Technology and Business University ORCID

Also Known As

Jianhu Cheng, Xiangquan Zeng

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University China Agricultural University Ludong University Yantai University Binzhou University

About

Xiangquan Zeng is an author at Beijing Technology and Business University specializing in health sciences, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	405
2	Medicine	3	3	98
3	Engineering	2	2	58
4	Natural Sciences	2	2	70
5	Public Health	1	1	125

Xiangquan Zeng

Publications

711

Citations

H-Index

Page 1

	Year	Citations
Recent advances in imaging techniques for bruise detection in fruits and vegetables Zhenjiao Du, Xiangquan Zeng, Xiangxin Li, Trends in Food Science & Technology Food AnalysisBruise DetectionHorticultural SciencePlant PathologyFood Quality	2020	129
Food flavor analysis 4.0: A cross-domain application of machine learning Xiangquan Zeng, Rui Cao, Yu Xi, Trends in Food Science & Technology NutritionMachine LearningFlavoromicsFood CompositionFood Analysis	2023	125
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS Xuejie Li, Xiangquan Zeng, Yu Xi, Food Chemistry Food ChemistryFlavoromicsFood AnalysisGc × Gc-o-tof-msAroma Profiles	2022	52
Characterization of the interactions between banana condensed tannins and biologically important metal ions (Cu2+, Zn2+ and Fe2+) Xiangquan Zeng, Zhenjiao Du, Zhongting Sheng, Food Research International Food ChemistryInorganic ChemistryBiochemistryTanninImportant Metal Ions	2019	48
Effects of chlorogenic acid against aluminium neurotoxicity in ICR mice through chelation and antioxidant actions Xiaomei Wang, Yu Xi, Xiangquan Zeng, Journal of Functional Foods MedicineAntioxidant ActionsToxicologyNeuroprotectionMetal Toxicity	2017	43
Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues Xiangquan Zeng, Yan Li, Pan Li, Food Chemistry Food ColloidBiomanufacturingEngineeringRoast Beef FlavorBiotechnology	2024	36
Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste Xuejie Li, Xiangquan Zeng, Yu Xi, Food Hydrocolloids Food ChemistryVolatile CompoundsHealth SciencesFlavor ReleaseFood Analysis	2022	34
Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis Xuejie Li, Wentao Zhang, Xiangquan Zeng, Journal of Agricultural and Food Chemistry FlavoromicsFood AnalysisSensory ScienceFood ChemistryFlavor Dilution	2023	29
Evidences for Chlorogenic Acid — A Major Endogenous Polyphenol Involved in Regulation of Ripening and Senescence of Apple Fruit Yu Xi, Dai Cheng, Xiangquan Zeng, PLoS ONE	2016	28
Protective effects of chlorogenic acid on trimethyltin chloride-induced neurobehavioral dysfunctions in mice relying on the gut microbiota Yu Xi, He Li, Meihong Yu, Food & Function	2021	28

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