Wenhui Zhu

Flavor characteristics of shrimp sauces with different fermentation and storage time

Wenhui Zhu, Hongwei Luan, Ying Bu et al. · LWT · 2019 · 188 citations

Storage Time, Food Fermentation, Health Sciences +3

Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus

Xuepeng Li, Xiaoxia Xie, Jinxiang Wang et al. · Food Chemistry · 2019 · 159 citations

Medicinal Chemistry, Bioorganic Chemistry, Biochemistry +9

Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish

Hongyue Li, Yang Wang, Jiaxin Zhang et al. · Food Chemistry · 2022 · 113 citations

Animal Physiology, Food Analysis, Biostatistics +8

Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

Wenhui Zhu, Hongwei Luan, Ying Bu et al. · Food Research International · 2021 · 102 citations

Food Chemistry, Food Fermentation, Food Analysis +6

Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (<i>Gadus morhua</i>)

Yuanyuan Wang, Junjia Luan, Xuhua Tang et al. · Food & Function · 2023 · 81 citations

Bioorganic Chemistry, Peptide Engineering, Molecular Biology +17