Hu Rui - Concepedia

Author

Hu Rui

State Key Laboratory of Food Science and Technology ORCID

Also Known As

Hu Rui, Rui Hu

Publications

585

Citations

H-Index

Concepts

All Affiliations

State Key Laboratory of Food Science and Technology Jiangnan University South China University of Technology University College Dublin McGill University

About

Hu Rui is an author at State Key Laboratory of Food Science and Technology specializing in health sciences, food preservation, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	180
2	Engineering	3	3	42
3	Medicine	1	1	26
4	Natural Sciences	1	1	26
5	Public Health	1	1	16

Hu Rui

Publications

475

Citations

H-Index

Page 1

	Year	Citations
Characterisation of seed oils from different grape cultivars grown in China Xin Wen, Minghui Zhu, Hu Rui, Journal of Food Science and Technology Food ChemistryBotanySeed OilsDifferent Grape CultivarsPhytochemistry	2016	63
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study Hu Rui, Min Zhang, Arun S. Mujumdar Innovative Food Science & Emerging Technologies Efficient FreezingElectrical EngineeringNovel Assistive TechnologiesHigh Voltage Electrical FieldsPulsed Electric Field	2022	57
A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality Hu Rui, Min Zhang, Qiyong Jiang, Meat Science Products QualityMeat PackagingFrozen PorkFood PreservationFood Engineering	2022	57
Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality Hu Rui, Min Zhang, Arun S. Mujumdar Meat Science Health SciencesFood PreservationThermal ProcessingOhmic HeatingMeat Quality	2022	41
Combination strategy of CO2 pressurization and ultrasound: To improve the freezing quality of fresh-cut honeydew melon Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Food Chemistry BiomanufacturingCombination StrategyFreezing QualityFood PreservationFood Engineering	2022	33
A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef Hu Rui, Min Zhang, Zhongxiang Fang Food and Bioprocess Technology Meat PackagingFreezing EfficiencyAgricultural EconomicsFood ProcessingMeat Quality	2022	33
Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue Yang Yang, Qinqin Chen, Cheng Shen, Journal of Food Engineering Food ChemistryElectronic TongueMonosodium GlutamateSensory ScienceGuanylate Umami Taste	2013	32
Genes controlling grain chalkiness in rice Luo Chen, Xiumei Li, Minhua Zheng, The Crop Journal Plant GeneticsGeneticsRice QualityMolecular BiologyGrain Chalkiness	2024	26
Dual-bioinspired and ultra-flexible photothermal eutectogels for highly efficient passive anti-freezing You Tian, Da‐Wen Sun, Liang Xu, Chemical Engineering Journal	2024	23
Perspectives of Ferroelectric Wurtzite AlScN: Material Characteristics, Preparation, and Applications in Advanced Memory Devices Haiming Qin, Nan He, Cong Han, Nanomaterials	2024	19

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