Jun Qi - Concepedia

Author

Jun Qi

Nanjing Agricultural University ORCID

Also Known As

J. Qi, Jerry H. Qi, Jun Qi, Jun Sheng Qi, Qi Jun, Qi, Jun

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Nanjing Agricultural University Anhui Agricultural University Bohai University Ministry of Agriculture and Rural Affairs Nanjing University of Finance and Economics

About

Jun Qi is an author at Nanjing Agricultural University specializing in health sciences, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	23	1.4K
2	Engineering	7	7	566
3	Medicine	7	7	341
4	Natural Sciences	3	3	155
5	Business	1	1	60

Jun Qi

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef Yunhe Zou, Dacheng Kang, Rui Liu, Ultrasonics Sonochemistry Food ChemistryChemical ProfilesSpiced BeefFood AnalysisFood Engineering	2018	240
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness Xi Zhou, Xizhen Yu, Fei Xie, Food Hydrocolloids Food ChemistryChemical EngineeringMeat PackagingEngineeringEdible Film	2021	213
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens Jun Qi, Dengyong Liu, Guanghong Zhou, Journal of Food Science Food ChemistryNutritionVolatile CompoundsDietary ExposureChinese Yellow‐feather Chickens	2017	191
Meat quality and cooking attributes of thawed pork with different low field NMR T21 Chunbao Li, Dengyong Liu, Guanghong Zhou, Meat Science Thawed PorkMeat ScienceMeat Quality	2011	122
Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties Xi Zhou, Xinxiang Zong, Shanglong Wang, Carbohydrate Polymers Chemical EngineeringEdible FilmEngineeringEmulsified Blend FilmPolymer Science	2020	122
Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat Guoyuan Xiong, Fu Xiaoyi, Dongmei Pan, Ultrasonics Sonochemistry	2019	117
Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw Jun Qi, Chunbao Li, Yinji Chen, Meat Science Animal PhysiologyAnimal PerformanceAnimal StudyAnimal SciencePhysiology	2012	113
Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat Xi Zhou, Xinxiang Zong, Min Zhang, International Journal of Biological Macromolecules Food ChemistryEdible FilmCamellia OilChicken MeatFood Engineering	2021	98
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms Jun Qi, Wenwen Zhang, Xianchao Feng, Food Hydrocolloids Food ChemistryBiochemistryAroma CompoundsNatural SciencesMolecular Biology	2018	91
Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings Chong Wang, Yunting Xie, Jun Qi, Food Control Tea MarinadesCharcoal-grilled Chicken WingsOrganic ChemistryPolycyclic Aromatic HydrocarbonsPolycyclic Aromatic Hydrocarbon	2017	82

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