Ronghua Ju - Concepedia

Author

Ronghua Ju

Nanjing Forestry University ORCID

Also Known As

Ju Ronghua, Ronghua Ju

Publications

607

Citations

H-Index

Concepts

All Affiliations

Nanjing Forestry University State Key Laboratory of Food Science and Technology Jiangnan University McGill University The University of Queensland

About

Ronghua Ju is an author at Nanjing Forestry University specializing in health sciences, food engineering, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	217
2	Engineering	4	4	98
3	Medicine	2	2	59
4	Business	1	1	11
5	Public Health	1	1	56

Ronghua Ju

Publications

347

Citations

H-Index

Page 1

	Year	Citations
Effect of different drying methods on the quality of restructured rose flower (<i>Rosa rugosa</i>) chips Liqing Qiu, Min Zhang, Ronghua Ju, Drying Technology Food ChemistryNutritionBiomanufacturingRose Flower ChipsFood Analysis	2019	56
A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers Kay Khaing Hnin, Min Zhang, Ronghua Ju, LWT Energy ConsumptionDrying KineticsBotanyFood PreservationFood Processing	2020	46
Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs Lihui Zhang, Min Zhang, Ronghua Ju, International Journal of Food Microbiology Edible FilmEdible PackagingCrab MeatballsBiotechnologyMicro-encapsulation	2022	39
Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying Shoma Devi, Min Zhang, Ronghua Ju, Food Bioscience Water LossEngineeringPower UltrasoundFood EngineeringFood Processing	2020	32
Effect of ultrasonic pretreatment on the properties of freeze-dried carrot slices by traditional and infrared freeze-drying technologies Dongcui Fan, Bimal Chitrakar, Ronghua Ju, Drying Technology EngineeringUltrasonic PretreatmentRelaxation TimeFood PreservationThermal Processing	2020	29
Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance Yingying Zhu, Ronghua Ju, Fei-Fei Ma, Journal of Food Science	2021	28
Visualizing quantitatively the freshness of intact fresh pork using acousto-optical tunable filter-based visible/near-infrared spectral imagery Xiwei Wang, Maocheng Zhao, Ronghua Ju, Computers and Electronics in Agriculture Meat PackagingPrecision AgricultureIntact Fresh PorkEngineeringFood Authentication	2013	23
Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis) Lihui Zhang, Min Zhang, Ronghua Ju, International Journal of Food Microbiology Quality AttributesAntibacterial AgentSynergistic Antibacterial MechanismMicrobiologyPhytochemical	2022	20
Concentrated extract of Prunus mume fruit exerts dual effects in 3T3-L1 adipocytes by inhibiting adipogenesis and inducing beiging/browning Su Bu, Chunying Yuan, Fuliang Cao, Food & Nutrition Research	2021	18
Novel nondestructive NMR method aided by artificial neural network for monitoring the flavor changes of garlic by drying Yanan Sun, Min Zhang, Ronghua Ju, Drying Technology Food ChemistryFood AuthenticationFlavoromicsFlavor ChangesFood Analysis	2020	17

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