Yunzi Feng - Concepedia

Author

Yunzi Feng

South China University of Technology ORCID

Also Known As

Feng, Yunzi, Mouming Zhao, Yunzi Feng, Yun‐Zi Feng

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

South China University of Technology Chinese Academy of Fishery Sciences Ministry of Agriculture and Rural Affairs Northwest A&F University University of Auckland

About

Yunzi Feng is an author at South China University of Technology specializing in health sciences, food chemistry, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	16	1.1K
2	Medicine	10	10	363
3	Engineering	6	6	245
4	Natural Sciences	3	3	98
5	Public Health	3	3	93

Yunzi Feng

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test Yunzi Feng, Guowan Su, Haifeng Zhao, Food Chemistry Food ChemistryOmission TestFood AnalysisAgricultural EconomicsSensory Science	2014	221
Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles Zining Wang, Yunzi Feng, Nana Yang, Food Chemistry ProbioticFood FermentationKiwifruit JuiceFood MicrobiologyAntioxidant Activities	2021	221
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment Yunzi Feng, Yu Cai, Xiong Fu, Food Chemistry Omission ExperimentBroiler BrothFood AnalysisFeed EvaluationNative Chicken Broth	2018	187
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China Yunzi Feng, Yu Cai, Guowan Su, Food Chemistry Food FermentationAroma DifferencesFood QualityHigh-salt Liquid-state FermentationHealth Sciences	2013	182
Effect of <i>koji</i> fermentation on generation of volatile compounds in soy sauce production Yunzi Feng, Chun Cui, Haifeng Zhao, International Journal of Food Science & Technology Food ChemistryHarvest KojiFood FermentationIn Vitro FermentationSensory Science (Food Sensory Science)	2012	145
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study Ting Zhou, Yunzi Feng, Thierry Thomas‐Danguin, Food Chemistry Food ChemistryChinese Soy SauceFood AnalysisSaltiness PerceptionSensory Science	2020	91
Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio? Yunzi Feng, Yu Cai, Dongxiao Sun‐Waterhouse, Food Chemistry FlavoromicsGas Chromatography–olfactometrySample PreparationGas ChromatographyBioanalysis	2015	86
Effects of <i>koji</i>‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce Zhiyao Chen, Yunzi Feng, Chun Cui, Journal of the Science of Food and Agriculture	2014	73
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor Jingwen Wang, Mouming Zhao, Nuoyi Xie, International Journal of Food Microbiology Community StructureEngineeringFood FermentationFunctional YeastBiotechnology	2022	71
Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour Yunzi Feng, Zhiyao Chen, Ning Liu, Food Chemistry Food ChemistryNutritionFatty Acid CompositionLipid AnalysisFood Fermentation	2014	69

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