Concepedia

Author

Mengfei Deng

State Key Laboratory of Food Science and Technology

Also Known As

Mengfei Deng, Meng‐Fei Deng

13

Publications

262

Citations

8

H-Index

13

Concepts

All Affiliations

State Key Laboratory of Food Science and TechnologyNanchang UniversityBeijing Technology and Business University
MD

About

Mengfei Deng is an author at State Key Laboratory of Food Science and Technology specializing in food fermentation, microbiology, and environmental microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Microbiology

3

3

113

2

Health Sciences

2

2

70

3

Medicine

2

2

87

4

Biochemistry

1

1

26

5

Biotechnology

1

1

26

Mengfei Deng

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7

Publications

245

Citations

7

H-Index

YearCitations

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese <i>te</i>‐flavor <i>baijiu daqu</i> produced in different seasons

Guiming Fu, Mengfei Deng, Yan Chen,

Journal of the Science of Food and Agriculture

2021

51

Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor

Kaimin Li, Yanru Chen, Ting Liu,

LWT

2020

44

Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production

Guiming Fu, Mengfei Deng, Kedan Chen,

LWT

2021

43

Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus

Jingjing Liu, Yan Chen, Guiming Fu,

Food Bioscience

2022

41

Effects of bio‐augmented <i>Daqu</i> on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor <i>baijiu</i>

Guiming Fu, Wenqin Cai, Biao Dong,

Journal of the Science of Food and Agriculture

2022

29

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus

Wenqin Cai, Bang Li, Yanru Chen,

Foods

2022

26

Exploring the stress mechanism of tannic acid on Saccharomyces cerevisiae based on transcriptomics

M. Li, Mengfei Deng, Yanru Chen,

Food Bioscience

2023

11

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