Jianfeng Wu

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Shilei Wang, Qun Wu, Yao Nie et al. · Applied and Environmental Microbiology · 2019 · 170 citations · Full text

Synthetic Fermentation, Engineering, Microbial Evolution +19

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Hao Li, Teng Wang, Yulin Hu et al. · Trends in Food Science & Technology · 2021 · 134 citations

Glycobiology, Drug Delivery Systems, Polysaccharide +4

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

Shaoqing Cui, Jun Wang, Liangcheng Yang et al. · Journal of Pharmaceutical and Biomedical Analysis · 2014 · 133 citations

Flavoromics, Aroma Characteristics, Quantitative Analysis +3

Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry

Zhilei Zhou, Shuangping Liu, Xiangwei Kong et al. · Journal of Chromatography A · 2017 · 70 citations

Food Chemistry, Comprehensive Two, Flavoromics +10

Discrimination of American ginseng and Asian ginseng using electronic nose and gas chromatography–mass spectrometry coupled with chemometrics

Shaoqing Cui, Jianfeng Wu, Jun Wang et al. · Journal of Ginseng Research · 2016 · 57 citations · Full text