Jun Cao

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Jiahui Zhang, Jun Cao, Zhisheng Pei et al. · Food Research International · 2019 · 260 citations

Food Chemistry, Flavoromics, Food Analysis +5

Receptome profiling identifies KREMEN1 and ASGR1 as alternative functional receptors of SARS-CoV-2

Yunqing Gu, Jun Cao, Xinyu Zhang et al. · Cell Research · 2021 · 163 citations · Full text

Effect of simulated gastrointestinal digestion in vitro on the antioxidant activity, molecular weight and microstructure of polysaccharides from a tropical sea cucumber (Holothuria leucospilota)

Yiqiong Yuan, Chuan Li, Qianwen Zheng et al. · Food Hydrocolloids · 2018 · 130 citations

Nutrition, Food Function, In Vitro Fermentation +10

Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators

Jun Cao, Long Deng, Xuemei Zhu et al. · Journal of Agricultural and Food Chemistry · 2014 · 115 citations

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

Peiyu Wei, Kexue Zhu, Jun Cao et al. · Food Chemistry · 2020 · 104 citations

Food Chemistry, Inhibition Mechanism, Tilapia Fillets +2