Fengling Tan

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

Fengling Tan, Peng Wang, Ping Zhan et al. · Food Chemistry · 2021 · 139 citations

Agriculture, Food Science, Analytical Chemistry +16

The effect of non-Saccharomyces yeasts on biogenic amines in wine

Baoshi Wang, Fengling Tan, Ruichao Chu et al. · Trends in Food Science & Technology · 2021 · 33 citations

Agriculture, Enology, Microbiology +14

High-efficient production of citric acid by Aspergillus niger from high concentration of substrate based on the staged-addition glucoamylase strategy

Baoshi Wang, Hua Li, Linghuan Zhu et al. · Bioprocess and Biosystems Engineering · 2017 · 28 citations

Life Sciences, Biotechnology, Microbiology +17

Impact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network

Peng Wang, Honglei Tian, Fengling Tan et al. · Journal of Food Processing and Preservation · 2020 · 14 citations

Agriculture, Food Science, Food Analysis +16

A novel green production process of citric acid on the pilot scale by directly recycling its extraction effluent

Baoshi Wang, Shengming Zhao, Fengling Tan et al. · Journal of Cleaner Production · 2020 · 14 citations

Engineering, Chemical Engineering, Environmental Engineering +15