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Qiao Yening

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ORCID
0000-0001-5549-5520
Main Referenced Co-authors
Bi, Jinfeng (5)
Chen, Qinqin (5)
Gou, Min  (5)
Jin, Xinwen (5)
Wu, Xinye  (5)
Main Referenced Keywords
Food Science (5); 1 H-pyrrole-2-carboxaldehyde (1); 2-methoxyphenol (1); 3 (1); 3-dihydro-4 H-pyran-4-one (1);
Main Referenced Disciplines
Chemistry (6)
Food science (5)

Publications (total 6)

The most downloaded
156 downloads
Qiao, Y. (2022). UNTARGETED AND TARGETED AROMA PROFILE ANALYSIS OF RAW AND BAKED JUJUBE [Doctoral thesis, ULiège - University of Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/293644 https://hdl.handle.net/2268/293644

The most cited

8 citations (Scopus®)

Qiao, Y., Chen, Q., Bi, J., Wu, X., Jin, X., Gou, M., Yang, X., & Purcaro, G. (31 January 2022). Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis. Foods, 11 (3), 421. doi:10.3390/foods11030421 https://hdl.handle.net/2268/293606

Qiao, Y., Chen, Q., Gou, M., Liu, Z., Purcaro, G., Jin, X., Wu, X., Lyu, J., & Bi, J. (July 2023). Elucidation of baking induced changes in key odorants of Red Jujube (Ziziphus jujuba Mill. cv.‘Junzao’). Journal of Food Composition and Analysis, 120, 105320. doi:10.1016/j.jfca.2023.105320
Peer Reviewed verified by ORBi

Qiao, Y. (2022). UNTARGETED AND TARGETED AROMA PROFILE ANALYSIS OF RAW AND BAKED JUJUBE [Doctoral thesis, ULiège - University of Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/293644

Gou, M., Chen, Q., Qiao, Y., Li, J., Long, J., Wu, X., Zhang, J., Fauconnier, M.-L., Jin, X., Lyu, J., & Bi, J. (06 June 2022). Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao. Journal of Food Composition and Analysis, 112, 104665. doi:10.1016/j.jfca.2022.104665
Peer Reviewed verified by ORBi

Qiao, Y., Bi, J., Chen, Q., Wu, X., Jin, X., Gou, M., Yang, X., & Purcaro, G. (May 2022). Rapid and sensitive quantitation of DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one) in baked red jujubes by HS-SPME-GC-MS/MS. Food Control, 135, 108820. doi:10.1016/j.foodcont.2022.108820
Peer Reviewed verified by ORBi

Qiao, Y., Chen, Q., Bi, J., Wu, X., Jin, X., Gou, M., Yang, X., & Purcaro, G. (31 January 2022). Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis. Foods, 11 (3), 421. doi:10.3390/foods11030421
Peer reviewed

Qiao, Y., Bi, J., Chen, Q., Wu, X., Gou, M., Hou, H., Jin, X., & Purcaro, G. (2021). Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS. Journal of Food Quality, 2021, 1-15. doi:10.1155/2021/9958414
Peer Reviewed verified by ORBi

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