Concepedia

Author

Jingfan Wang

Institute of Agro-Products Processing Science and TechnologyORCID

Also Known As

Jing-Fan Wang, Jingfan Wang

15

Publications

174

Citations

6

H-Index

5

Concepts

All Affiliations

Institute of Agro-Products Processing Science and TechnologyMinistry of Agriculture and Rural AffairsChinese Academy of Agricultural SciencesGembloux Agro-Bio TechInstitute of Food Science and Technology
JW

About

Jingfan Wang is an author at Institute of Agro-Products Processing Science and Technology specializing in food quality, food chemistry, and food technology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

1

1

67

2

Food Quality

1

1

33

3

Food Safety

1

1

67

4

Food Chemistry

1

1

67

5

Food Technology

1

1

67

Jingfan Wang

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5

Publications

151

Citations

5

H-Index

YearCitations

Characterization and comparison of flavor compounds in stewed pork with different processing methods

Dong Min Han, Chunhui Zhang, Marie‐Laure Fauconnier,

LWT

2021

67

Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices

Jingfan Wang, Ping Yang, Junmei Liu,

Food Chemistry

2023

33

Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

Junmei Liu, Siyang Deng, Jingfan Wang,

Food Chemistry X

2024

20

Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef

Qiang Yu, Jingfan Wang, Wei Jiang,

Food Chemistry

2024

16

Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

Jingfan Wang, Ping Yang, Dong Han,

Foods

2022

15

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