Dahong Wang

机构：Henan University of Science and Technology, Dalian University of Technology · ORCID：0000-0001-6655-6464

发表论文 99 篇 · 总被引 1233 次 · h-index 20

代表论文

• Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha (2022 · LWT · 被引 84)
• Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus (2024 · Food Chemistry · 被引 43)
• Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation (2024 · Food Microbiology · 被引 29)
• Synthesis, characterization and antioxidant activity of selenium nanoparticle decorated with polysaccharide from hawthorn (2023 · Journal of Food Measurement & Characterization · 被引 25)
• Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage (2022 · Foods · 被引 22)
• Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (Pleurotus ostreatus) (2023 · Foods · 被引 19)