Concepedia

Saiqi Gu

SG

26

Publications

1.8K

Citations

23

H-Index

2004

Active since

Affiliations

Zhejiang University of Technology(Current)

Shanghai Ocean University

Dalian Polytechnic University

Zhejiang Marine Fisheries Research Institute

Institute of Food Science & Technology

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

Top concepts

Food ChemistryHealthEngineeringFood QualityBiochemistryBiomolecular EngineeringMedicineFlavoromicsFood StorageChromatography

Publications per year

2004–2023

26

Publications

26

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Qi Zhang, Yicheng Ding, Saiqi Gu et al. · Food Research International · 2020 · 233 citations

Food Chemistry, Engineering, Volatile Compounds +9

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 et al. · Food Chemistry · 2016 · 218 citations

Sensory Science (Food Sensory Science), Aroma Characteristics, Sensory Science (Early Childhood Education) +6

Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil

Xuxia Zhou, Shan Jiang, Dandan Zhao et al. · LWT · 2017 · 189 citations

Food Chemistry, Camellia Tea Oil, Biochemistry +4

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

Saiqi Gu, Xichang Wang, Ningping Tao et al. · Food Research International · 2013 · 174 citations

Food Chemistry, Volatile Compounds, Chemical Composition +4

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Zhigang Ke, Yan Bai, Yiwen Bai et al. · Food Chemistry · 2021 · 97 citations

Dry-cured Black Carp, Characteristic Flavor, Cold Plasma

Rows per page

1–5 of 26