Concepedia

Jingfan Wang

JW

5

Publications

151

Citations

5

H-Index

2021

Active since

Affiliations

Institute of Agro-Products Processing Science and Technology(Current)

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

Gembloux Agro-Bio Tech

Institute of Food Science and Technology

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

ORCID

Top concepts

Publications per year

2021–2024

5

Publications

5

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

Dong Min Han, Chunhui Zhang, Marie‐Laure Fauconnier et al. · LWT · 2021 · 67 citations · Full text

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

Jingfan Wang, Ping Yang, Junmei Liu et al. · Food Chemistry · 2023 · 33 citations · Full text

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

Junmei Liu, Siyang Deng, Jingfan Wang et al. · Food Chemistry X · 2024 · 20 citations · Full text

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

Qiang Yu, Jingfan Wang, Wei Jiang et al. · Food Chemistry · 2024 · 16 citations

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

Jingfan Wang, Ping Yang, Dong Han et al. · Foods · 2022 · 15 citations · Full text

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