Junfeng Fan

Radical Scavenging Activity and Phenolic Compounds in Persimmon ( <i>Diospyros kaki</i> L. cv. Mopan)

X.N. Chen, Junfeng Fan, Xiu-Jie Yue et al. · Journal of Food Science · 2007 · 127 citations

Agriculture, Crop Sciences, Food Science +15

Chemical components of <i>Aspergillus</i>‐type Douchi, a Chinese traditional fermented soybean product, change during the fermentation process

Jianhua Zhang, Eizo Tatsumi, Junfeng Fan et al. · International Journal of Food Science & Technology · 2007 · 47 citations

Agriculture, Biochemistry, Food Science +16

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine

Wanqi Zhu, Baoqing Zhu, Yao Li et al. · Food Chemistry · 2015 · 34 citations

Agriculture, Food Science, Viticulture +9

Effect of CO2 on the preservation effectiveness of chilled fresh boneless beef knuckle in modified atmosphere packaging and microbial diversity analysis

Xuefei Hou, Haolan Zhao, Liting Yan et al. · LWT · 2023 · 27 citations · Full text

Agriculture, Food Science, Microbiology +17

Freeze-thaw pretreatment improves the vacuum freeze-drying efficiency and storage stability of goji berry (Lycium barbarum. L.)

Mengze Wang, Yiwei Gao, Binfang Hu et al. · LWT · 2023 · 27 citations · Full text

Agriculture, Botany, Food Science +17