Xiaotao Sun - Concepedia

Author

Xiaotao Sun

Beijing Technology and Business University

Also Known As

Hehe Li, Xiao-Tao Sun, Xiaotao Sun, Xiao‐Tao Sun

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University South China University of Technology Beijing Advanced Sciences and Innovation Center Clemson University Tianjin University of Science and Technology

About

Xiaotao Sun is an author at Beijing Technology and Business University specializing in medicine, analytical chemistry, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	12	13	664
2	Engineering	11	11	694
3	Biochemistry	9	9	427
4	Natural Sciences	5	5	304
5	Health Sciences	3	3	195

Xiaotao Sun

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation Dongrui Zhao, Dongmei Shi, Jinyuan Sun, Food Research International Key Aroma CompoundsGujinggong Chinese BaijiuFlavoromicsChemical CompositionEast Asian Languages	2017	201
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science Hehe Li, Dan Qin, Ziyang Wu, Food Chemistry Key Aroma CompoundsMolecular Sensory ScienceSesame-flavor BaijiuChemical CompositionSensory Science	2019	191
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies Yang Zheng, Baoguo Sun, Mouming Zhao, Journal of Agricultural and Food Chemistry Food ChemistryZhima Aroma-type BaijiuEngineeringFlavoromicsGas Chromatography–olfactometry	2016	179
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu Youqiang Xu, Xiaocheng Wang, Xiao Liu, Food Chemistry EngineeringBiotransformationBiochemistryNatural SciencesBiocatalysis	2020	123
Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu Wei Dong, Ruonan Guo, Miao Liu, Food Research International Key OdorantsBase BaijiuFlavoromicsMud-like Aromas	2019	103
Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments Jinyuan Sun, Qinya Li, Si‐Qi Luo, RSC Advances FlavoromicsChemical CompositionFood AnalysisMeilanchun BaijiuOmission/addition Experiments	2018	94
Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells <i>via</i> Nrf2 signaling Jihong Wu, Baoguo Sun, Xuelian Luo, RSC Advances	2018	90
An efficient phthalate ester-degrading Bacillus subtilis: Degradation kinetics, metabolic pathway, and catalytic mechanism of the key enzyme Youqiang Xu, Xiao Liu, Jingrong Zhao, Environmental Pollution EngineeringBiotransformationBiocatalysisKey EnzymeBiotechnology	2021	88
Biodegradation of phthalate esters by Paracoccus kondratievae BJQ0001 isolated from Jiuqu (Baijiu fermentation starter) and identification of the ester bond hydrolysis enzyme Youqiang Xu, Karim a H M Minhazul, Xiaocheng Wang, Environmental Pollution Baijiu Fermentation StarterParacoccus Kondratievae Bjq0001EngineeringBiotransformationBiochemical Engineering	2020	84
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix Jiaxin Hong, He Huang, Dongrui Zhao, Food Chemistry FlavoromicsFlavor QualityKey FactorsFlavor MatrixFood Quality	2023	82

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