Libo Qi

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Xu-Hui Huang, Libo Qi, Baoshang Fu et al. · Food Chemistry · 2019 · 102 citations

Food Chemistry, Health Sciences, Cold-smoked Spanish Mackerel +3

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

Shuai Wang, Liming Zhang, Libo Qi et al. · International Journal of Food Science & Technology · 2020 · 54 citations

Flavoromics, Nutraceutical Ingredient, Three‐species Smc +22

Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone

Xiaoyi Tan, Libo Qi, Fengjiao Fan et al. · Food Chemistry · 2018 · 47 citations

Engineering, Volatile Compounds, Biochemistry +11

Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS

Xinran Li, Yifei Dong, Pengfei Jiang et al. · LWT · 2021 · 45 citations · Full text

Food Chemistry, Flavor Fingerprint, Volatile Compounds +12

Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein

Shan Shang, Bingcun Wu, Baoshang Fu et al. · LWT · 2021 · 35 citations · Full text

Muscle Function, Puffer Fish-based Food, Food Biophysics +22