Wenlai Fan

机构：Jiangnan University · ORCID：0000-0001-7687-0991

发表论文 53 篇 · 总被引 4145 次 · h-index 34

代表论文

• Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies (2014 · Journal of Agricultural and Food Chemistry · 被引 340)
• Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis (2014 · European Food Research and Technology · 被引 199)
• Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies (2015 · Journal of Agricultural and Food Chemistry · 被引 197)
• GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu (2021 · LWT · 被引 107)
• Metaproteomics insights into traditional fermented foods and beverages (2020 · Comprehensive Reviews in Food Science and Food Safety · 被引 89)
• Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu (2023 · Food Chemistry · 被引 82)