Ying Bu

Flavor characteristics of shrimp sauces with different fermentation and storage time

Wenhui Zhu, Hongwei Luan, Ying Bu et al. · LWT · 2019 · 201 citations

Agriculture, Food Science, Food Analysis +15

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 · 114 citations

Agriculture, Biochemistry, Food Science +16

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 · 92 citations

Life Sciences, Bioinformatics, Food Science +17

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Wenhui Zhu, Hongwei Luan, Ying Bu et al. · Journal of the Science of Food and Agriculture · 2020 · 69 citations

Agriculture, Biochemistry, Food Science +17

Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce

Ying Bu, Yingnan Liu, Hongwei Luan et al. · Food & Function · 2021 · 65 citations

Agriculture, Food Science, Food Analysis +11