Lan Wang

Effect of fatty acids on the flavor formation of fish sauce

Anzi Ding, Meng Zhu, Xiaoqing Qian et al. · LWT · 2020 · 147 citations

Food Chemistry, Health Sciences, Food Composition +7

Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics

Fangxue Chen, Lingwei Shen, Xujia Shi et al. · LWT · 2022 · 65 citations · Full text

Traditional Dry-cured Fish, Flavoromics, Food Analysis +19

Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides)

Liu Shi, Tao Yang, Guangquan Xiong et al. · LWT · 2018 · 63 citations

Freeze-thaw Cycling, Pre-frozen Perch, Aquaculture +3

Effects of essential oil on growth performance, digestibility, immunity, and intestinal health in broilers

Guoqi Su, Lan Wang, Xuanwu Zhou et al. · Poultry Science · 2021 · 56 citations · Full text

Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments

Mingzhu Zhou, Dongyin Liu, Wenxing Qiu et al. · LWT · 2023 · 41 citations · Full text

Lipid Analysis, Food Analysis, Volatile Compound Formation +22