Jingzhang Geng

Xianning West Road
Xi'an, 710049, China

Last Updated: 09/26/2026

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Found 20 publications

Nutrients and Functional Components of Medicine and Food Homology Substances on Antidepressant Effects: A Mechanism-Oriented Review.

Nutrients and Functional Components of Medicine and Food Homology Substances on Antidepressant Effects: A Mechanism-Oriented Review.

Journal: Molecules (Basel, Switzerland)

Published: April 04, 2026

Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release.

Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release.

Journal: Food chemistry

Published: November 25, 2025

Investigating the saltiness enhancement in blanch-pretreated celery juice via odor-taste cross-modal integration: insights from EEG, molecular simulations, and flavoromics.

Investigating the saltiness enhancement in blanch-pretreated celery juice via odor-taste cross-modal integration: insights from EEG, molecular simulations, and flavoromics.

Journal: Food chemistry

Published: November 05, 2025

Development of highly robust selenium nanoparticles in food matrix based on polysaccharide stabilization mechanism.

Development of highly robust selenium nanoparticles in food matrix based on polysaccharide stabilization mechanism.

Journal: Current research in food science

Published: October 11, 2025

Multi-omics techniques revealing the mechanism of Polygonatum sibiricum Huangjiu in alleviating hyperlipidemia in mice.

Multi-omics techniques revealing the mechanism of Polygonatum sibiricum Huangjiu in alleviating hyperlipidemia in mice.

Journal: Frontiers in nutrition

Published: September 14, 2025

Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing.

Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing.

Journal: Food chemistry

Published: July 21, 2025

Characterization of carotenoids and flavonoids in Yangxian pigmented rice varieties through LC‒MS/MS-based targeted metabolomics and multivariate statistics.

Characterization of carotenoids and flavonoids in Yangxian pigmented rice varieties through LC‒MS/MS-based targeted metabolomics and multivariate statistics.

Journal: Current research in food science

Published: June 27, 2025

Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch.

Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch.

Journal: Food chemistry: X

Published: May 10, 2025

Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography-Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares-Discriminant Analysis, and Odorant Addition Experiment.

Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography-Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares-Discriminant Analysis, and Odorant Addition Experiment.

Journal: Foods (Basel, Switzerland)

Published: April 16, 2025

Characterization and feature selection of volatile metabolites in Yangxian pigmented rice varieties through GC-MS and machine learning algorithms.

Characterization and feature selection of volatile metabolites in Yangxian pigmented rice varieties through GC-MS and machine learning algorithms.

Journal: Frontiers in nutrition

Published: March 24, 2025

Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis.

Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis.

Journal: Food chemistry

Published: February 24, 2025

Characterization of aroma release and perception during ginger-infused stewed beef oral processing.

Characterization of aroma release and perception during ginger-infused stewed beef oral processing.

Journal: Food chemistry

Published: October 31, 2024

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Last Updated: 09/26/2026