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 · 129 citations

Food Chemistry, Key Aroma Compounds, Flat Peach Juice +8

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 · 29 citations

Food Chemistry, Biosynthesis, Engineering +7

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

Biosynthesis, Biomanufacturing, Engineering +11

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 · 13 citations

Chemical Engineering, Sustainable Chemical Production, Engineering +11

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 · 12 citations

Food Chemistry, Flat Peach, Volatile Compounds +13