Jinyuan Sun - Concepedia

Author

Jinyuan Sun

Beijing Technology and Business University

Also Known As

Jinyuan Sun

Publications

477

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University South China University of Technology Fuzhou University Qingdao University of Science and Technology China Agricultural University

About

Jinyuan Sun is an author at Beijing Technology and Business University specializing in medicine, food chemistry, and immunology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	124
2	Engineering	1	1	96
3	Health Sciences	1	1	82
4	Natural Sciences	1	1	53
5	Public Health	1	1	42

Jinyuan Sun

Publications

444

Citations

H-Index

Page 1

	Year	Citations
Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui) Zhibin Liu, Fu‐Chen Chen, Jinyuan Sun, Food Chemistry Food ChemistryEnvironmental ChemistryChemical EngineeringDynamic ChangesWuyi Rock Tea	2021	96
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix Jiaxin Hong, He Huang, Dongrui Zhao, Food Chemistry FlavoromicsFlavor QualityKey FactorsFlavor MatrixFood Quality	2023	82
Isolation, purification, structure characterization of a novel glucan from Huangshui, a byproduct of Chinese Baijiu, and its immunomodulatory activity in LPS-stimulated THP-1 cells Jiaying Huo, Jihong Wu, Baoguo Sun, International Journal of Biological Macromolecules Chinese BaijiuBiochemistryLps-stimulated Thp-1 CellsNatural SciencesGlycobiology	2020	53
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu He Huang, Yashuai Wu, Hao Chen, Journal of the Science of Food and Agriculture	2023	47
Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition Hongxia Che, Jing Yu, Jinyuan Sun, Food Bioscience Microbial DiversityShrimp PasteFood FermentationVolatile CompoundsBacterial Composition Changes	2021	42
Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink Marina Rigling, Mayuri Yadav, Manami Yagishita, LWT Food ChemistryBiosynthesisBiochemistryTanninFlammulina Velutipes	2020	35
Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion Yunsong Jiang, Kai Zang, Jinyuan Sun, Ultrasonics Sonochemistry	2022	35
Supplementary selenium in the form of selenylation α-D-1,6-glucan ameliorates dextran sulfate sodium induced colitis in vivo Hongyan Li, Hongxia Che, Jingwen Xie, International Journal of Biological Macromolecules InflammationAnti-inflammatorySelenylation α-D-1,6-glucan AmelioratesSupplementary SeleniumMucosal Immunology	2021	29
Huangshui Polysaccharide Exerts Intestinal Barrier Protective Effects through the TLR4/MyD88/NF-κB and MAPK Signaling Pathways in Caco-2 Cells Jiaying Huo, Wenhao Pei, Guoying Liu, Foods	2023	14
Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese <i>Hongqu</i> aged vinegar Shan-Gong Tong, Wenlong Li, Yuandong Rao, Food Science and Human Wellness	2023	11

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