Author

Anyan Wen

Observed names: Anyan wen, Wen Anyan

Institution: Guizhou University

Observed institution: Guizhou University

ORCID: 0000-0002-8311-071X

Observed ORCIDs: 0000-0002-8311-071X, 0000-0002-0018-8889

OpenAlex ID: A5008035356

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

2022 · Zhoujie Yang, Xiaoli Zhu, et al. · Food Science & Nutrition · 37

Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food

2024 · Chunzhi Xie, Likang Qin, et al. · Food Bioscience · 26

Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

2022 · Zhoujie Yang, Anyan Wen, et al. · Foods · 25

Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus

2022 · Haiying Zeng, Anran Zhu, et al. · Food Science and Human Wellness · 22

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Coix Seed-Based Milk Fermented With Limosilactobacillus reuteri Improves Lipid Metabolism and Gut Microbiota in Mice Fed With a High-Fat Diet

2022 · Zhoujie Yang, Xiaoli Zhu, et al. · Frontiers in Nutrition · 21

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Tetramethylpyrazine from adlay (Coix lacryma-jobi) biotransformation by Bacillus subtilis and its quality characteristics

2020 · Anyan Wen, Chunzhi Xie, et al. · Journal of Food Science and Technology · 21

Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat

2020 · Yue Chen, Likang Qin, et al. · Journal of Food Processing and Preservation · 17

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

2022 · Mazhar Muhammad, Yong Zhu, et al. · Frontiers in Nutrition · 16

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Effects of extracted oil of fermented Tartary buckwheat on lipid-lowering, inflammation modulation, and gut microbial regulation in mice

2023 · Xin Yang, Anran Zhu, et al. · Food & Function · 15

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Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

2020 · Anyan Wen, Likang Qin, et al. · Food Science & Nutrition · 15

Comparative evaluation of drying methods on kinetics, biocompounds and antioxidant activity of Bacillus subtilis-fermented dehulled adlay

2019 · Anyan Wen, Chunzhi Xie, et al. · Drying Technology · 13

Butyric acid generation from kidney beans mediated by gut microbiota based on the butyryl-CoA:acetate CoA-transferase pathway

2023 · Jiqiang Weng, Yong Zhu, et al. · Food Bioscience · 10

Enhancement of Anti-Proliferative Activity of the Extracts from Dehulled Adlay by Fermentation with Bacillus subtilis

2021 · Anyan Wen, Yong Zhu, et al. · Foods · 9

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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba

2024 · Panpan Yang, Qin Wang, et al. · Food Chemistry X · 8

Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions

2023 · Na Liu, Likang Qin, et al. · Food Science and Human Wellness · 8

Dynamic Correlation between Tetramethylpyrazine and Influencing Factors in Bacillus Subtilis-Fermented Dehulled Adlay

2022 · Anyan Wen, Zhoujie Yang, et al. · Food Bioscience · 8

Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay

2024 · Anyan wen, Yiyi Zhu, et al. · Food Chemistry X · 7

Mechanism of the secondary metabolites and key enzymes of Monascus spp. to promote tocopherol enrichment

2025 · Xin Yang, Yichun Sun, et al. · Food Chemistry · 6

Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation

2025 · Yurou Yang, Panpan Yang, et al. · Food Science & Nutrition · 6

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Quality and safety of natto fermented with Bacillus subtilis BJ3-2 using kidney beans from Guizhou

2025 · Jingyi Fu, Yongjun Wu, et al. · International Journal of Food Science & Technology · 3

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Insights into the mechanism of enhanced tetramethylpyrazine production in dehulled adlay fermented by Bacillus subtilis BJ3–2

2026 · Yongxue Ma, Hong Zhang, et al. · Food Research International · 2

Correlations between characteristic flavor substances and microbial diversity in Guizhou Douchiba

2025 · Yurou Yang, Panpan Yang, et al. · Process Biochemistry · 2

Study on the synthesis and application of homogentisic acid in tocopherol enrichment through Monascus purpureus fermentation

2025 · Nana Zhang, Anyan Wen, et al. · Food Bioscience · 2

Dynamics of Flavor Substances and Identification of Key Aroma-active Components of Guizhou Traditional Douchiba during Fermentation

2026 · Yurou Yang, Lian Peng, et al. · SSRN Electronic Journal · 1

Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with Bacillus subtilis-Fermented Adlay

2025 · Lian Peng, Yongjun Wu, et al. · Foods · 1

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Works count: 29

Citation count: 301

H-index: 11

I10-index: 12