Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
2024 · Food Chemistry X · 20 citations
https://doi.org/10.1016/j.fochx.2024.101654
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Jingfan Wang
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15
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178
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6
h-index
5
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Jingfan Wang is an academic researcher from Gembloux Agro-Bio Tech. The author has contributed to research in topics: Meat and Animal Product Quality & Fermentation and Sensory Analysis & Protein Hydrolysis and Bioactive Peptides. The author has an h-index of 6, co-authored 13 publications.
ORCID: 0000-0003-1131-2897Papers by this author
worksHeat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time
2025 · Meat Science · 8 citations
https://doi.org/10.1016/j.meatsci.2025.109770
Elucidation of molecular interactions between selected phenylpropanoids and myofibrillar protein: Conformational remodeling and machine learning analysis
2026 · Food Research International · 0 citations
https://doi.org/10.1016/j.foodres.2025.118268
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