Yunwei Niu - Concepedia

Author

Yunwei Niu

Shanghai Institute of Technology

Also Known As

YunWei Niu, Yunwei Niu

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Shanghai Institute of Technology Shanghai Jiao Tong University Shanghai Research Institute of Chemical Industry

About

Yunwei Niu is an author at Shanghai Institute of Technology specializing in food chemistry, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	274
2	Health Sciences	6	6	460
3	Medicine	6	6	485
4	Biochemistry	3	3	73
5	Biomedical Engineering	2	2	136

Yunwei Niu

Publications

976

Citations

H-Index

Page 1

	Year	Citations
Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose Zuobing Xiao, Dan Yu, Yunwei Niu, Journal of Chromatography B Food ChemistryGas Chromatography–mass SpectrometryFlavoromicsGas ChromatographyAroma Compounds	2013	185
Adhesion mechanism and application progress of hydrogels Zuobing Xiao, Qunfeng Li, Huiqin Liu, European Polymer Journal Biopolymer GelHydrogelsAdhesion MechanismEngineeringAdhesive Material	2022	121
Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis Zuobing Xiao, Quyang Wu, Yunwei Niu, Journal of Agricultural and Food Chemistry FlavoromicsMandarin JuicesChemical CompositionFood AnalysisSensory Science	2017	104
Evaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by σ–τ Plot and Partition Coefficient Yunwei Niu, Jun Zhang, Zuobing Xiao, Journal of Agricultural and Food Chemistry	2020	90
Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation Yunwei Niu, Xiaomei Chen, Ning Ma, Natural Product Research FlavoromicsChemical CompositionFood AnalysisFlavour DilutionChemistry	2016	79
Characterization of the Aroma-Active Compounds in Banana (<i>Musa AAA Red green</i>) and Their Contributions to the Enhancement of Sweetness Perception Zuobing Xiao, Haiting Chen, Yunwei Niu, Journal of Agricultural and Food Chemistry	2021	70
Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value Jiancai Zhu, Yunwei Niu, Zuobing Xiao Food Research International Nitrogen Phosphorus DetectorChemical EngineeringEnvironmental ChemistryImportant SulfurEngineering	2020	65
Characterization of different aroma‐types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation Zuobing Xiao, Dan Yu, Yunwei Niu, Flavour and Fragrance Journal Food ChemistryVolatile CompoundsFlavoromicsAroma ProfileGas Chromatography	2016	59
Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model Zuobing Xiao, Pan Xiang, Jiancai Zhu, Journal of Agricultural and Food Chemistry	2019	43
Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking Zuobing Xiao, Xin‐Yi Jiang, Yunwei Niu LWT EngineeringPassion Fruit JuiceFood AnalysisRipeningSweet Protein	2022	36

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