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Xuemei Cai

Observed names: CAI Xuemei, Xuemei CAI
ORCID: 0000-0002-8308-1867
Observed ORCID: 0000-0002-8308-1867
OpenAlex ID: A5102794147
Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
2024 · Xuemei Cai, Kaixian Zhu, et al. · Food Chemistry X · 46
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
2024 · Chunyuan Ping, Yuanqi Liu, et al. · Food Chemistry X · 31
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
2025 · Zhen Mou, Xuemei Cai, et al. · Food Bioscience · 29
Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation
2019 · Xuemei Cai, Yi Shen, et al. · Journal of the Institute of Brewing · 26
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Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses
2024 · Mingfeng Qiao, Huan Xiong, et al. · Foods · 14
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Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim)
2025 · Lian He, Yuwen Yi, et al. · Foods · 13
Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue
2024 · Jia Chen, Xuemei Cai, et al. · Heliyon · 9
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Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses
2024 · Mingfeng Qiao, Siyue Luo, et al. · Horticulturae · 7
The Effects of Microencapsulation Technology on the Flavor Quality of Zanthoxylum Oil Based on E-Nose, GC–IMS, and GC–MS
2025 · Liangyun Wang, Jia Chen, et al. · Molecules · 6
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Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages
2025 · Xuemei Cai, Yi Zeng, et al. · Foods · 5
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The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer
2022 · Can YUAN, Lian HE, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 4
Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels
2026 · Cuiling Yuan, Hao Zhang, et al. · Frontiers in Nutrition · 2
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Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming
2026 · Jia Chen, Xuemei Cai, et al. · Food Chemistry X · 2
Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography
2025 · Lian He, Zongyuan Lu, et al. · Food Chemistry X · 2
Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness
2025 · Xuemei Cai, Changqiu Li, et al. · Foods · 2
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Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling
2026 · Jia Chen, Juping Du, et al. · Frontiers in Nutrition
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Comprehensive Quality and Volatile Profile Analysis of Loquat Fruit Across Different Harvest Times
2026 · Siyue Luo, Ming-feng Qiao, et al. · Agriculture
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Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels
2025 · Quanxi Sun, Ming-feng Qiao, et al. · SSRN Electronic Journal
Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory
2022 · Mingfeng QIAO, Xuemei CAI, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Works count: 24
Citation count: 200
H-index: 7
I10-index: 6
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