Saiqi Gu - Concepedia

Concepedia

Author

Saiqi Gu

Zhejiang University of Technology ORCID

Also Known As

Gu, S.X., S Gu, S.X Gu, S.X. Gu, Sai-Qi Gu, Sai-qi Gu, Saiqi GU, Saiqi Gu, Si Gu, Yicheng Ding

46

Publications

1.8K

Citations

23

H-Index

57

Concepts

All Affiliations

Zhejiang University of Technology Shanghai Ocean University Dalian Polytechnic University Zhejiang Marine Fisheries Research Institute Institute of Food Science & Technology

SG

About

Saiqi Gu is an author at Zhejiang University of Technology specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	544
2	Health Sciences	9	9	532
3	Medicine	3	3	304
4	Applied Physics	2	2	62
5	Natural Sciences	1	1	60

Saiqi Gu

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26

Publications

1.8K

Citations

23

H-Index

	Year	Citations
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS Qi Zhang, Yicheng Ding, Saiqi Gu, Food Research International Food ChemistryEngineeringVolatile CompoundsFood AuthenticationGas Chromatography	2020	233
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation Xuxia Zhou, Yunqing Chong, Yuting Ding, Food Chemistry Sensory Science (Food Sensory Science)Aroma CharacteristicsSensory Science (Early Childhood Education)Sensory ScienceSilver Carp Mince	2016	218
Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil Xuxia Zhou, Shan Jiang, Dandan Zhao, LWT Food ChemistryCamellia Tea OilBiochemistryFunctional PropertyAlternative Protein Source	2017	189
Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis) Saiqi Gu, Xichang Wang, Ningping Tao, Food Research International Food ChemistryVolatile CompoundsChemical CompositionFood AnalysisDifferent Edible Parts	2013	174
Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation Zhigang Ke, Yan Bai, Yiwen Bai, Food Chemistry Dry-cured Black CarpCharacteristic FlavorCold Plasma	2021	97
Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry Ningping Tao, Rong Wu, Peigen Zhou, Journal of Food and Drug Analysis	2014	89
Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes Jin-yuan Zheng, Ningping Tao, Jun Gong, Fisheries Science FlavoromicsNon-volatile Taste-active CompoundsCooked MeatsMeat QualitySensory Science	2015	68
The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage Wangli Dai, Saiqi Gu, Mingjiang Xu, LWT Tea PolyphenolsFrozen StorageBighead CarpBiochemistryAquaculture	2021	62
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis Saiqi Gu, Wangli Dai, Yunqing Chong, RSC Advances Protein ChemistryBinding ConstantThermodynamic AnalysisEngineeringBiochemistry	2020	60
Characterization of Important Odorants in Steamed Male Chinese Mitten Crab ( <i>Eriocheir sinensis</i> ) using Gas Chromatography‐Mass Spectrometry‐Olfactometry Na Wu, Saiqi Gu, Ningping Tao, Journal of Food Science	2014	58

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