Yawei Fan - Concepedia

Author

Yawei Fan

State Key Laboratory of Food Science and Technology ORCID

Also Known As

Jing Wang, Ya-Wei Fan, Ya-wei Fan, Yawei FAN, Yawei Fan, Ya‐Wei Fan, Ya‐wei Fan

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

State Key Laboratory of Food Science and Technology Nanchang University Inner Mongolia Yili Industrial Group (China)

About

Yawei Fan is an author at State Key Laboratory of Food Science and Technology specializing in medicine, pharmacology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	12	15	451
2	Health Sciences	7	7	427
3	Engineering	6	6	161
4	Public Health	3	3	96
5	Natural Sciences	2	2	29

Yawei Fan

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components Qian Dun, Lei Yao, Zeyuan Deng, LWT Food ChemistryVolatile CompoundsFood AnalysisPeanut OilFood Engineering	2018	142
Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators Jun Cao, Long Deng, Xuemei Zhu, Journal of Agricultural and Food Chemistry	2014	115
Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids Jun Cao, Xian‐Guo Zou, Long Deng, Food Research International Food ChemistryLipid AnalysisBiochemistryChemical CompositionFood Analysis	2014	99
Qualitative and Quantitative Analysis of Phenolics in <i>Tetrastigma hemsleyanum</i> and Their Antioxidant and Antiproliferative Activities Yong Sun, Hongyan Li, Jiangning Hu, Journal of Agricultural and Food Chemistry	2013	97
Isolation and purification of three flavonoid glycosides from the leaves of Nelumbo nucifera (Lotus) by high-speed counter-current chromatography Shengguo Deng, Zeyuan Deng, Yawei Fan, Journal of Chromatography B High-speed Counter-current ChromatographyFlavonoid GlycosidesBiochemistryMedicineGlycobiology	2009	86
Comparison of Oxidative Stability among Edible Oils under Continuous Frying Conditions Tingting Xu, Jing Li, Yawei Fan, International Journal of Food Properties Food ChemistryAgricultural ChemistryEdible OilsCamellia OilLipid Nutrition	2014	85
Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions Hongyan Li, Yawei Fan, Jing Li, Journal of Food Science	2013	73
Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa Jing Li, Ruolin Zhou, Ren Zhiqing, LWT BioenergyFood FermentationIn Vitro FermentationBiotechnologyAlternative Protein Source	2018	73
Dietary supplementation with polysaccharides from <i>Semen cassiae</i> enhances immunoglobulin production and interleukin gene expression in early‐weaned piglets Zeyuan Deng, Jin‐Wu Zhang, Guoyao Wu, Journal of the Science of Food and Agriculture NutritionImmunologyImmune RegulationEarly‐weaned PigletsImmune System	2007	52
Evaluating the <i>trans</i> Fatty Acid, CLA, PUFA and Erucic Acid Diversity in Human Milk from Five Regions in China Jing Li, Yawei Fan, Zhang Zhi-wu, Lipids Food ChemistryNutritionHigh TemperatureFood CompositionLipid Nutrition	2009	50

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