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Author

Ge Bai

Institution: Bohai University
Observed institution: Bohai University
ORCID: 0000-0002-9958-8910
Observed ORCID: 0000-0002-9958-8910
OpenAlex ID: A5036927786
Effect mechanism of freeze–thaw cycles on browning of “Nanguo” pears peel
2023 · Ge Bai, Xuehui Cao, et al. · Journal of Food Process Engineering · 9
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Effects of freeze–thaw cycles on the texture of Nanguo pear
2022 · Xuehui Cao, Ge Bai, et al. · Journal of Texture Studies · 8
Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear
2024 · Ge Bai, Ya Wang, et al. · Polish Journal of Food and Nutrition Sciences · 6
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Effect of different calcium salt on rheology, color and odors of pear jam
2020 · Xuehui Cao, Zhenni Wang, et al. · IOP Conference Series Earth and Environmental Science · 2
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Works count: 4
Citation count: 25
H-index: 3
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