Ya Wei

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Yueqi Wang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2019 · 146 citations

Food Chemistry, Biochemistry, Taste Quality +14

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Yueqi Wang, Yingying Shen, Yanyan Wu et al. · Food Research International · 2021 · 107 citations

Food Chemistry, Food Fermentation, Flavoromics +6

Functional role of aspartic proteinase cathepsin D in insect metamorphosis

Zhong Zheng Gui, Kwang Sik Lee, Bo Yeon Kim et al. · BMC Developmental Biology · 2006 · 94 citations · Full text

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Shi Nie, Laihao Li, Yueqi Wang et al. · Food Bioscience · 2022 · 86 citations

Food Chemistry, Food Authentication, Gas Chromatography +7

Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

Daqiao Yang, Chunsheng Li, Laihao Li et al. · Food Research International · 2022 · 61 citations

Biotransformation, Food Fermentation, Biochemistry +10