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Juanjuan Xiong

Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
2023 · Huaixiang Tian, Juanjuan Xiong, et al. · Trends in Food Science & Technology · 97
Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction
2022 · Huaixiang Tian, Juanjuan Xiong, et al. · Food Chemistry · 49
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
2024 · Huaixiang Tian, Juanjuan Xiong, et al. · Food Chemistry · 47
Effect of high-pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice
2022 · Xinman Lou, Juanjuan Xiong, et al. · Journal of Food Composition and Analysis · 25
Novel layered nanofiber mat solid-phase extraction coupled with HPLC-MS/MS for determining 15 biomarkers in plasma and urine of rats after exposure to heat-not-burn tobacco products
2024 · Yan Yan, Li Xie, et al. · Microchemical Journal · 2
Accelerated aging of flavor enhancement in hawthorn (Crataegus pinnatifida) wine by high-pressure processing
2026 · Xinman Lou, Shuying Liu, et al. · LWT
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Unraveling the volatile aroma compounds, nonvolatile aroma precursors and sensory attributes of hawthorn (Crataegus pinnatifida) wine under different high-pressure processing conditions and its potential aging mechanism
2025 · Xinman Lou, Shuying Liu, et al. · SSRN Electronic Journal
Unraveling the volatile aroma compounds, nonvolatile aroma precursors and sensory attributes of hawthorn (Crataegus pinnatifida) wine under different high-pressure processing conditions and its potential aging mechanism
2025 · Xinman Lou, Shuying Liu, et al. · SSRN Electronic Journal
Works count: 8
Citation count: 219
H-index: 4
I10-index: 4
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