Di Wang

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Shi Nie, Laihao Li, Yueqi Wang et al. · Food Bioscience · 2022 · 86 citations

Food Chemistry, Food Authentication, Gas Chromatography +7

Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes

Halah Aalim, Di Wang, Zisheng Luo · Food Research International · 2020 · 69 citations

Food Chemistry, Nutrition, Agricultural Chemistry +6

Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

Daqiao Yang, Chunsheng Li, Laihao Li et al. · Food Research International · 2022 · 61 citations

Biotransformation, Food Fermentation, Biochemistry +10

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

Yingjie Qiu, Yanyan Wu, Laihao Li et al. · Food Research International · 2022 · 59 citations

Biology, Secondary Metabolism, Biosynthesis +12

Characterization and application of a novel Aeromonas bacteriophage as treatment for pathogenic Aeromonas hydrophila infection in rainbow trout

Yongsheng Cao, Shaowu Li, Shicheng Han et al. · Aquaculture · 2020 · 58 citations

Rainbow Trout, Bacteriophage, Environmental Microbiology +5