Wen Duan - Concepedia

Author

Wen Duan

Beijing Technology and Business University ORCID

Also Known As

Wen Duan, Wen-da Duan

Publications

699

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University China Agricultural University Tianjin University of Science and Technology

About

Wen Duan is an author at Beijing Technology and Business University specializing in chromatography, analytical chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	4	4	257
2	Health Sciences	3	3	174
3	Engineering	2	2	63
4	Biochemistry	2	2	216
5	Natural Sciences	1	1	176

Wen Duan

Publications

677

Citations

H-Index

Page 1

	Year	Citations
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS Li Liang, Wen Duan, Jingcheng Zhang, Food Chemistry Taste PeptidesBiochemistrySensory AnalysisMedicineNatural Sciences	2022	176
Characterization of the key odorants contributing to retronasal olfaction during bread consumption Dandan Pu, Wen Duan, Yan Huang, Food Chemistry Bread ConsumptionKey OdorantsElectronic NoseSensory Science	2020	104
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing Dandan Pu, Wen Duan, Yan Huang, Food Chemistry Cognitive ScienceOral ProcessingTexture AnalysisFood TextureSpeech Perception	2020	99
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices Wen Duan, Yan Huang, Junfei Xiao, Food Science & Nutrition	2020	65
Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS Yan Huang, Wen Duan, Linhan Wang, International Journal of Food Properties NutritionUmami Taste PeptidesEngineeringFood AnalysisMeat Science	2019	40
Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken Lili Zhang, Wen Duan, Yan Huang, International Journal of Food Properties NutritionFood AnalysisMeat QualitySensory ScienceFood Chemistry	2020	35
Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed Linhan Wang, Kaina Qiao, Wen Duan, Food Science & Nutrition	2020	31
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup Wen Duan, Li Liang, Yan Huang, Foods	2021	30
Comparison of nonvolatile taste components in 18 strong fragrance spices Wen Duan, Yan Huang, Junfei Xiao, International Journal of Food Properties	2020	29
Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques Dandan Pu, Yimeng Shan, Wen Duan, Journal of Food Quality Food ChemistryKey Aroma CompoundsEngineeringFlavoromicsFlavor Dilution	2021	23

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