Fenglin Gu - Concepedia

Author

Fenglin Gu

Spice and Beverage Research Institute

Also Known As

Feng-Lin Gu, Feng-lin Gu, Fenglin GU, Fenglin Gu, Gu, Fenglin

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Spice and Beverage Research Institute Chinese Academy of Tropical Agricultural Sciences Jiangnan University Huazhong Agricultural University State Key Laboratory of Food Science and Technology

About

Fenglin Gu is an author at Spice and Beverage Research Institute specializing in biochemistry, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	391
2	Medicine	4	4	107
3	Engineering	3	3	85
4	Natural Sciences	1	1	38
5	Public Health	1	1	64

Fenglin Gu

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose Fenglin Gu, Jin Moon Kim, Shabbar Abbas, Food Chemistry Food ChemistryFood Bioactive CompoundBiochemistryFood AnalysisAntioxidant Activity	2009	307
Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system Fenglin Gu, Jin Moon Kim, Khizar Hayat, Food Chemistry Food ChemistryBiochemistryFood AnalysisBiochemical EngineeringCasein–glucose Model System	2009	200
Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews Zhizhe Dong, Fenglin Gu, Fei Xu, Food Chemistry Solvent ExtractionMicrowave-assisted ExtractionAnalytical ChemistryExtraction TechniquesChromatography	2013	97
Contribution of sulfur‐containing compounds to the colour‐inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates Meigui Huang, Ping Liu, Shiqing Song, Journal of the Science of Food and Agriculture	2010	69
Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression Shiqing Song, Xiaoming Zhang, Khizar Hayat, Journal of Chromatography A Health SciencesFlavoromicsFood AuthenticationFood AnalysisSensory Science	2010	68
Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea Fenglin Gu, Lehe Tan, Huasong Wu, Foods Food ChemistryNutritionPolyphenolicsCocoa BeansFood Composition	2013	64
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
Chemical and flavor profile changes of cocoa beans (<i>Theobroma cacao</i>L.) during primary fermentation Yiming Fang, Rui Li, Zhong Chu, Food Science & Nutrition	2020	54
Molecular interaction of soybean protein and piperine by computational docking analyses Chaohua Zhang, Zhiqiang Niu, Zhi-Liang He, Food Hydrocolloids Protein ChemistryMolecular CharacterizationMolecular InteractionBiochemistryProtein Folding	2023	38
Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L. Fenglin Gu, Feifei Huang, Guiping Wu, Molecules	2018	37

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