Xin Jin - Concepedia

Author

Xin Jin

Institute of Food Science and Technology ORCID

Also Known As

X Jin, X. Jin, Xin Jin

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Institute of Food Science and Technology Ministry of Agriculture and Rural Affairs Wageningen University & Research Chinese Academy of Agricultural Sciences Shenyang Agricultural University

About

Xin Jin is an author at Institute of Food Science and Technology specializing in health sciences, food engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	16	724
2	Engineering	7	7	179
3	Public Health	2	2	71
4	Medicine	1	1	27
5	Biochemistry	1	1	51

Xin Jin

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods Fangfang Xu, Xin Jin, Lu Zhang, Food Research International Food ChemistryDesiccationEnvironmental EngineeringFood AnalysisWater Status	2017	227
Recent development of microwave fluidization technology for drying of fresh fruits and vegetables Weiqiao Lv, Dong Li, Hao Lv, Trends in Food Science & Technology Recent DevelopmentMicrowave Fluidization TechnologyThermal ProcessingFood ProcessingFresh Fruits	2019	78
Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material Yang Qiu, Jinfeng Bi, Xin Jin, Food Chemistry Food ChemistryBiomanufacturingFibrous MaterialRehydration MechanismFood Processing	2022	60
An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein Yang Qiu, Jinfeng Bi, Xin Jin, Food Chemistry Food ChemistryBiochemistryFood BiophysicsBiotechnologyLentinula Edodes	2021	51
Reducing energy consumption in food drying: Opportunities in desiccant adsorption and other dehumidification strategies J.C. Atuonwu, Xin Jin, G. van Straten, Procedia Food Science Energy ConsumptionEngineeringConventional DryerDesiccationEnergy Management	2011	47
Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica) Xin Jin, Teresa Oliviero, R.G.M. van der Sman, LWT NutritionFood AnalysisFood BiophysicsAgricultural EconomicsFood Preservation	2014	45
Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (<i>Lentinula edodes</i>) as prepared by five types of drying methods Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Journal of Food Process Engineering Food ChemistryShiitake MushroomsBiomanufacturingFood CompositionDrying Efficiency	2019	38
Anomalies in moisture transport during broccoli drying monitored by MRI? Xin Jin, Antonius J. B. van Boxtel, E. Gerkema, Faraday Discussions DesiccationBroccoli StalksFood PhysicPhysiologyMoisture Transport	2012	34
Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory Xin Jin, R.G.M. van der Sman, J. F. C. van Maanen, Food Biophysics Food PhysicFood BiophysicsBroccoli InterpretedRheologyMoisture Sorption Isotherms	2013	33
Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC) Xiao Li, Jinfeng Bi, Qinqin Chen, LWT Deformation InhibitionDesiccationOsmotic PretreatmentMechanical EngineeringFood Engineering	2018	33

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