Hongwei Luan

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

Effective dechlorination of HCB by nanoscale Cu/Fe particles

Nairuo Zhu, Hongwei Luan, Songhu Yuan et al. · Journal of Hazardous Materials · 2009 · 107 citations

Natural Sciences, Chemistry, Environmental Engineering +10

Engineering yeast for high-level production of diterpenoid sclareol

Xuan Cao, Wei Yu, Shan Yang et al. · Metabolic Engineering · 2022 · 96 citations · Full text

Life Sciences, Bioengineering, Biotechnology +14

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