Yanyan Wu

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Yueqi Wang, Chunsheng Li, Yongqiang Zhao et al. · Food Chemistry · 2020 · 195 citations

Agriculture, Biochemistry, Food Science +17

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Yingying Shen, Yanyan Wu, Yueqi Wang et al. · Food Chemistry · 2021 · 181 citations

Agriculture, Food Science, Microbiology +16

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Yueqi Wang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2019 · 148 citations

Life Sciences, Biochemistry, Food Science +16

Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes

Shanting Lin, Xiao Hu, Laihao Li et al. · LWT · 2021 · 123 citations

Medicine, Biochemistry, Biomaterials +10

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Yueqi Wang, Yingying Shen, Yanyan Wu et al. · Food Research International · 2021 · 115 citations

Agriculture, Food Science, Microbiology +17