Donglu Fang - Concepedia

Author

Donglu Fang

Nanjing Agricultural University ORCID

Also Known As

Dong-Lu Fang, DongLu Fang, Donglu FANG, Donglu Fang, Fang Donglu

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Nanjing Agricultural University Nanjing University of Finance and Economics Nanjing Forestry University Egerton University Institute of Botany

About

Donglu Fang is an author at Nanjing Agricultural University specializing in engineering, health sciences, and chemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	12	687
2	Health Sciences	10	10	669
3	Medicine	7	7	239
4	Natural Sciences	1	1	11
5	Allergy	1	1	91

Donglu Fang

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
The antioxidant and antimicrobial activities of different phenolic acids grafted onto chitosan Yueying Wang, Minhao Xie, Gaoxing Ma, Carbohydrate Polymers PolyphenolicsNatural PolymerAntimicrobial ActivitiesDifferent Phenolic AcidsPolysaccharide	2019	173
Oregano essential oil/β-cyclodextrin inclusion compound polylactic acid/polycaprolactone electrospun nanofibers for active food packaging Chong Shi, Aying Zhou, Donglu Fang, Chemical Engineering Journal NanofiberFood PackagingEngineeringEdible PackagingPolymer Science	2022	168
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques Hui Hou, Chang Liu, Xiaoshuo Lu, LWT Food ChemistryShiitake MushroomsElectronic TongueEngineeringFood Authentication	2021	124
Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes) Donglu Fang, Wenjian Yang, Benard Muinde Kimatu, Innovative Food Science & Emerging Technologies	2015	108
Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems Juan Gao, Donglu Fang, Benard Muinde Kimatu, Food Chemistry Food ChemistryUmami Taste SubstancesHealth SciencesFood AnalysisFood Quality	2021	106
Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials Donglu Fang, Wenjian Yang, Benard Muinde Kimatu, Food Chemistry Food ChemistryMeat PackagingFood PackagingEdible PackagingFood Analysis	2017	103
Effects of ultrasound-assisted extraction on antioxidant activity and bidirectional immunomodulatory activity of Flammulina velutipes polysaccharide Xin Chen, Donglu Fang, Ruiqiu Zhao, International Journal of Biological Macromolecules Flammulina Velutipes PolysaccharideAllergyMedicineImmunologyAntioxidant Activity	2019	91
Effect of nanocomposite packaging on postharvest quality and reactive oxygen species metabolism of mushrooms (Flammulina velutipes) Donglu Fang, Wenjian Yang, Benard Muinde Kimatu, Postharvest Biology and Technology Chemical EngineeringFood PackagingEngineeringEdible PackagingGreen Chemistry	2016	88
Effect of nanocomposite packaging on postharvest senescence of Flammulina velutipes Chong Shi, Yuanyue Wu, Donglu Fang, Food Chemistry Chemical EngineeringEdible PackagingBio-based MaterialNanocomposite PackagingBiocomposite	2017	73
Anthocyanin-loaded polylactic acid/quaternized chitosan electrospun nanofiber as an intelligent and active packaging film in blueberry preservation Mengyang Xu, Donglu Fang, Chong Shi, Food Hydrocolloids NanofiberChemical EngineeringEdible FilmEngineeringEdible Packaging	2024	72

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