Liwen Jiang - Concepedia

Author

Liwen Jiang

Hunan Agricultural University ORCID

Also Known As

Jiang Liwen, L. Jiang, Li-Wen Jiang, Li-wen Jiang, Linqing Jiang, Liwen JIANG, Liwen Jiang, Yimin Hu, Zhen Tian

101

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Hunan Agricultural University Hunan Academy of Agricultural Sciences Shaoguan University China Tobacco Zhaoqing University

About

Liwen Jiang is an author at Hunan Agricultural University specializing in medicine, engineering, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	13	15	699
2	Engineering	10	10	238
3	Natural Sciences	8	8	187
4	Health Sciences	7	7	486
5	Public Health	1	1	31

Liwen Jiang

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS Yi Chen, Pao Li, Luyan Liao, Food Chemistry Food ChemistryFood FermentationFlavoromicsLiuyang DouchiFood Analysis	2021	305
Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) Shuai Ge, Yuyu Chen, Shenghua Ding, Journal of the Science of Food and Agriculture	2020	134
Study on the salt-free low-alkaline reactive cotton dyeing in high concentration of ethanol in volume Xia Dong, Zhijie Gu, Caiyun Hang, Journal of Cleaner Production Chemical EngineeringHigh ConcentrationEngineeringGreen ChemistryTextile Chemistry	2019	72
The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids Hui Tang, Pao Li, Lin Chen, Food Chemistry Food ChemistryStinky Tofu BrineBiosynthesisFlavoromicsBiochemistry	2022	61
Baicalein modulates Nrf2/Keap1 system in both Keap1-dependent and Keap1-independent mechanisms Si Qin, Fangming Deng, Weiguo Wu, Archives of Biochemistry and Biophysics Reductive StressProtein FunctionMolecular PhysiologySignal TransductionBiochemistry	2014	49
A simple and nondestructive approach for the analysis of soluble solid content in citrus by using portable visible to near‐infrared spectroscopy Pao Li, Shangke Li, Guorong Du, Food Science & Nutrition	2020	44
Time-domain terahertz optoacoustics: manipulable water sensing and dampening Jiao Li, Yixin Yao, Liwen Jiang, Advanced Photonics	2021	42
Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots Hui Tang, Jin‐Kui Ma, Lin Chen, Food Chemistry Food FermentationIn Vitro FermentationFlavoromicsBotanyKey Flavor Substances	2023	37
Determination of fungal community diversity in fresh and traditional Chinese fermented pepper by pyrosequencing Lingyan Zhao, Yong Li, Liwen Jiang, FEMS Microbiology Letters BiologyMycologyTraditional ChineseFungal DiversityMedicine	2016	31
GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions Hui Tang, Jin‐Kui Ma, Lin Chen, Molecules FlavoromicsChemical CompositionVolatile Flavor CompoundsFood AnalysisChemistry	2018	31

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