Wu J - Search Results

1

Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics.

Yu P, Wang J, Lao F, Shi H, Xu X, Wu J. Yu P, et al. Among authors: wu j. Food Chem. 2025 Jan 15;463(Pt 2):141224. doi: 10.1016/j.foodchem.2024.141224. Epub 2024 Sep 11. Food Chem. 2025. PMID: 39303469

2

Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests.

Pang X, Chen D, Hu X, Zhang Y, Wu J. Pang X, et al. Among authors: wu j. J Agric Food Chem. 2012 Oct 24;60(42):10426-32. doi: 10.1021/jf302373g. Epub 2012 Oct 9. J Agric Food Chem. 2012. PMID: 22970770

3

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.

Zhang W, Dong P, Lao F, Liu J, Liao X, Wu J. Zhang W, et al. Among authors: wu j. Food Chem. 2019 Aug 15;289:215-222. doi: 10.1016/j.foodchem.2019.03.064. Epub 2019 Mar 14. Food Chem. 2019. PMID: 30955605

4

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.

Xu X, Bao Y, Wu B, Lao F, Hu X, Wu J. Xu X, et al. Among authors: wu b, wu j. Food Chem. 2019 Aug 15;289:250-258. doi: 10.1016/j.foodchem.2019.03.068. Epub 2019 Mar 15. Food Chem. 2019. PMID: 30955609

5

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality.

Bi S, Wang A, Wang Y, Xu X, Luo D, Shen Q, Wu J. Bi S, et al. Among authors: wu j. Food Chem. 2019 Aug 15;289:680-692. doi: 10.1016/j.foodchem.2019.03.108. Epub 2019 Mar 21. Food Chem. 2019. PMID: 30955665

6

Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.

Bi S, Sun S, Lao F, Liao X, Wu J. Bi S, et al. Among authors: wu j. Food Chem. 2020 May 1;311:125913. doi: 10.1016/j.foodchem.2019.125913. Epub 2019 Nov 30. Food Chem. 2020. PMID: 31855770

7

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques.

Bi S, Xu X, Luo D, Lao F, Pang X, Shen Q, Hu X, Wu J. Bi S, et al. Among authors: wu j. J Agric Food Chem. 2020 Mar 4;68(9):2718-2727. doi: 10.1021/acs.jafc.9b07711. Epub 2020 Feb 18. J Agric Food Chem. 2020. PMID: 32013424

8

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).

Xu X, Wu B, Zhao W, Pang X, Lao F, Liao X, Wu J. Xu X, et al. Among authors: wu b, wu j. Food Microbiol. 2020 Oct;91:103510. doi: 10.1016/j.fm.2020.103510. Epub 2020 Apr 15. Food Microbiol. 2020. PMID: 32539980

9

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.).

Xu X, Wu B, Zhao W, Lao F, Chen F, Liao X, Wu J. Xu X, et al. Among authors: wu b, wu j. Food Chem. 2021 Jan 15;335:127512. doi: 10.1016/j.foodchem.2020.127512. Epub 2020 Jul 10. Food Chem. 2021. PMID: 32745837

10

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

Zhang W, Lao F, Bi S, Pan X, Pang X, Hu X, Liao X, Wu J. Zhang W, et al. Among authors: wu j. Food Chem. 2021 Jan 30;336:127721. doi: 10.1016/j.foodchem.2020.127721. Epub 2020 Aug 1. Food Chem. 2021. PMID: 32763731

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