Fan‐Bing Meng

机构：Chengdu University, Shanghai Public Security Bureau · ORCID：0000-0003-2166-0166

发表论文 70 篇 · 总被引 1461 次 · h-index 21

代表论文

• Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce (2024 · Food Bioscience · 被引 46)
• Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation (2024 · LWT · 被引 37)
• Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice (2024 · Food Chemistry · 被引 19)
• Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit (2024 · Frontiers in Sustainable Food Systems · 被引 19)
• Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat (2024 · Food Chemistry X · 被引 15)
• Preparation, properties and emulsifying capacity of octenyl succinic anhydride modified peach gum polysaccharide (2025 · International Journal of Biological Macromolecules · 被引 14)