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Gou Min

Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech

Gembloux Agro-Bio Tech > Form. doct. sc. agro. & ingé. biol. (paysage)

Gembloux Agro-Bio Tech > Doct. scienc. agron. ing. biol.

ORCID
0000-0001-8554-301X
Main Referenced Co-authors
Bi, Jinfeng (8)
Chen, Qinqin (8)
Wu, Xinye  (7)
Jin, Xinwen (6)
Qiao, Yening  (5)
Main Referenced Keywords
Food Science (6); 1 H-pyrrole-2-carboxaldehyde (1); 2-methoxyphenol (1); 3 (1); 3-dihydro-4 H-pyran-4-one (1);
Main Referenced Disciplines
Chemistry (8)
Food science (7)
Agriculture & agronomy (1)
Phytobiology (plant sciences, forestry, mycology...) (1)

Publications (total 9)

The most downloaded
177 downloads
Gou, M., Chen, Q., Wu, X., Liu, G., Fauconnier, M.-L., & Bi, J. (2023). Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis. Food Chemistry, 410, 135368. doi:10.1016/j.foodchem.2022.135368 https://hdl.handle.net/2268/299534

The most cited

17 citations (Scopus®)

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 https://hdl.handle.net/2268/292989

Gou, M. (2023). RESEARCH ON THE CHANGES AND REGULATION MECHANISM OF KEY AROMA-ACTIVE COMPOUNDS DURING FREEZE DRYING PROCESS OF ZIZIPHUS JUJUBA CV. HUIZAO [Doctoral thesis, ULiège. GxABT - Liège Université. Gembloux Agro-Bio Tech]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/309732

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

Gou, M., Chen, Q., Wu, X., Liu, G., Fauconnier, M.-L., & Bi, J. (28 June 2023). Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis [Poster presentation]. 2nd Advances in Separation Science (AdvSepSci), Gembloux, Belgium.

Gou, M., Chen, Q., Qiao, Y., Jin, X., Zhang, J., Yang, H., Fauconnier, M.-L., & Bi, J. (March 2023). Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying. Journal of Food Composition and Analysis, 116, 105072. doi:10.1016/j.jfca.2022.105072
Peer Reviewed verified by ORBi

Gou, M., Chen, Q., Wu, X., Liu, G., Fauconnier, M.-L., & Bi, J. (2023). Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis. Food Chemistry, 410, 135368. doi:10.1016/j.foodchem.2022.135368
Peer Reviewed verified by ORBi

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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