Concepedia

Author

Weidong Bai

Zhongkai University of Agriculture and EngineeringORCID

Also Known As

BAI, Weidong, Bai Weidong, Bai, Weidong, WEIDONG BAI, Wei-Dong Bai, WeiDong Bai, Weidong BAI, Weidong Bai, Wei‐Dong Bai, Xiaofang Zeng

231

Publications

4.6K

Citations

37

H-Index

124

Concepts

All Affiliations

Zhongkai University of Agriculture and EngineeringFujian Agriculture and Forestry UniversityInstitute of Food Science and TechnologyFuzhou UniversitySouth China University of Technology
WB

About

Weidong Bai is an author at Zhongkai University of Agriculture and Engineering specializing in medicine, food chemistry, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

23

34

1.7K

2

Health Sciences

21

30

1.4K

3

Engineering

17

20

784

4

Natural Sciences

4

4

177

5

Language Studies

1

1

51

Weidong Bai

×

88

Publications

3.8K

Citations

34

H-Index

YearCitations

<i>Grifola frondosa</i>polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats

Lu Li, Weiling Guo, Wen Zhang,

Food & Function

2019

179

Hypoglycemic and hypolipidemic activities of Grifola frondosa polysaccharides and their relationships with the modulation of intestinal microflora in diabetic mice induced by high-fat diet and streptozotocin

Weiling Guo, Jiacong Deng, Yuyang Pan,

International Journal of Biological Macromolecules

2019

160

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

Zirui Huang, Jiali Hong, Jiaxin Xu,

Food Microbiology

2018

151

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Siliang Wu, Juan Yang, Hao Dong,

Food Chemistry

2020

151

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Zirui Huang, Weiling Guo, Wenbin Zhou,

Food Research International

2018

145

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Min Qian, Fengxi Ruan, Wenhong Zhao,

Food Chemistry

2023

135

An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Xiaoyan Liu, Min Qian, Yixiao Shen,

Food Chemistry

2021

106

Modified QuEChERS purification and Fe3O4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS

Yanping Xian, Yuluan Wu, Hao Dong,

Food Chemistry

2019

94

Ganoderic acid A from <i>Ganoderma lucidum</i> ameliorates lipid metabolism and alters gut microbiota composition in hyperlipidemic mice fed a high-fat diet

Weiling Guo, Jianbin Guo, Binyu Liu,

Food & Function

2020

90

Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS)

Hao Dong, Yanping Xian, Haixia Li,

Food Chemistry

2019

89

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