Fankui Zeng - Concepedia

Author

Fankui Zeng

Lanzhou Institute of Chemical Physics ORCID

Also Known As

F. Zeng, Fan-Kui Zeng, Fan-kui K. Zeng, Fan-kui Zeng, Fankui Zeng, Fan‐Kui Zeng, Fan‐kui Zeng

Publications

650

Citations

H-Index

Concepts

All Affiliations

Lanzhou Institute of Chemical Physics Chinese Academy of Sciences University of Chinese Academy of Sciences Chinese Academy of Tropical Agricultural Sciences Spice and Beverage Research Institute

About

Fankui Zeng is an author at Lanzhou Institute of Chemical Physics specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	139
2	Engineering	4	4	61
3	Medicine	3	3	54
4	Natural Sciences	1	1	55
5	Public Health	1	1	13

Fankui Zeng

Publications

366

Citations

H-Index

Page 1

	Year	Citations
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) Hong Liu, Fankui Zeng, Qinghuang Wang, Food Chemistry Cryogenic GrindingGround PepperHammer Milling	2013	63
Physicochemical properties of starch extracted from <i>Colocasia esculenta</i> (L.) Schott (Bun‐long taro) grown in Hunan, China Fankui Zeng, Liu Hong, Gang Liu Starch - Stärke Food ChemistryAgricultural ChemistryHealth SciencesBotanyIn Vitro Fermentation	2013	55
Enzymatic Production of Monoacylglycerols with Camellia Oil by the Glycerolysis Reaction Fankui Zeng, Bo Yang, Yong‐hua Wang, Journal of the American Oil Chemists Society	2010	50
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread Fankui Zeng, Hong Liu, Hui Yu, American Journal of Potato Research Food ChemistryFood PhysicFood AnalysisPotato FlourRheological Properties	2018	27
Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties Hong Jiang, Wensheng Duan, Yuci Zhao, Foods Food ChemistryFood AuthenticityVolatile CompoundsSteamed PotatoesFood Authentication	2023	27
Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.) Hong Liu, Jie Zheng, Pengzhan Liu, Journal of Food Science and Technology Chemical QualityChemical EngineeringEngineeringFood QualityEnvironmental Engineering	2018	25
INFLUENCE OF MOLECULAR WEIGHT AND PERIODATE-MODIFICATION OF BETA -D-GLUCANS FROM PORIA COCOS SCLEROTIUM ON ANTITUMOR ACTIVITIES Qiong Ding, L. Zhang, Fankui Zeng Chinese Journal of Polymer Science BiochemistryMedicineGlycobiologyPolysaccharidePharmacology	1998	16
Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China Chengyu Jin, Liu Hong, Dan Xu, Food Science and Human Wellness Phenolic CompoundsFood ChemistryAgricultural ChemistryFood PreservativesFood Bioactive Compound	2018	16
A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying Chengyu Jin, Dan Xu, Fankui Zeng, International Journal of Food Engineering Food ChemistryBiomanufacturingEngineeringDesiccationSimple Method	2017	14
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation Dan Xu, Xiao‐Ping Zhou, Chunni Lei, Journal of Food Processing and Preservation Food ChemistryNutritionRdpf BiscuitsNutritional QualityPotato Flour	2020	14

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