Concepedia

Qunfei Xiao

QX

5

Publications

590

Citations

5

H-Index

2017

Active since

Affiliations

Beijing Technology and Business University(Current)

Clemson University

Institute of Quality Standards and Testing Technology for Agro Products

Qunfei Xiao is an author at Beijing Technology and Business University specializing in biochemistry, food quality, and biosynthesis.

ORCID

Top concepts

Publications per year

2017–2018

5

Publications

5

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

Mengdie Fan, Qunfei Xiao, Jianchun Xie et al. · Journal of Agricultural and Food Chemistry · 2018 · 153 citations

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

Li Hou, Jianchun Xie, Jian Zhao et al. · Food Chemistry · 2017 · 147 citations

, , +10

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

Jian Zhao, Tianze Wang, Jianchun Xie et al. · Food Chemistry · 2018 · 102 citations · Full text

, , +7

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

Jian Zhao, Tianze Wang, Jianchun Xie et al. · Food Chemistry · 2018 · 97 citations

, , +6

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

Changchun Cao, Jianchun Xie, Li Hou et al. · Food Research International · 2017 · 91 citations

, , +9

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