Nan Meng

机构：Ministry of Education · ORCID：0000-0003-0067-2686

发表论文 87 篇 · 总被引 1295 次 · h-index 21

代表论文

• Research progress of tartaric acid stabilization on wine characteristics (2024 · Food Chemistry X · 被引 31)
• Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 22)
• Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process (2024 · Food Chemistry · 被引 21)
• Anomalous high-temperature oxidation behavior of SiC coatings on Cf/SiC Composites: Degradation mechanisms and microstructural evolution from 1200 °C to 1400 °C (2025 · Composites Part B Engineering · 被引 17)
• Flavor characteristics and formation mechanisms in spirits: A case study in whisky (2025 · Food Research International · 被引 15)
• The hidden risk: Changes in functional potentials of microbial keystone taxa under global climate change jeopardizing soil carbon storage in alpine grasslands (2024 · Environment International · 被引 14)