Author

Linfeng Wen

Institution: South China Agricultural University

Observed institution: South China Agricultural University

OpenAlex ID: A5067578488

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

2023 · Linfeng Wen, Lixin Yang, et al. · Critical Reviews in Food Science and Nutrition · 108

Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis

2023 · Peipei Wang, Qixin Kan, et al. · Food Chemistry · 71

Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages

2024 · Linfeng Wen, Jianping Lei, et al. · Food Research International · 40

Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil

2022 · Konglong Feng, Huaiyi Fang, et al. · Frontiers in Nutrition · 22

Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality

2023 · Fei Liu, Qixin Kan, et al. · LWT · 18

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS

2024 · Qixin Kan, Longbipei Cao, et al. · Food Chemistry X · 14

Physiological evaluation and transcriptomic and proteomic analyses to reveal the anti-aging and reproduction-promoting mechanisms of glycitein in Caenorhabditis elegans

2024 · Jianping Lei, Longbifei Cao, et al. · Food & Function · 8

Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning

2025 · Shijun Zheng, Qixin Kan, et al. · npj Science of Food · 6

Effect of crude oil composition and process parameters on the catalytic performance of immobilized lipase during enzymatic deacidification of high-acid soy sauce by-product oil and its bioprocess scale-up

2023 · Konglong Feng, Meng Kang, et al. · LWT · 6

Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition

2024 · Linfeng Wen, Lixin Yang, et al. · Food Bioscience · 4

Comprehensive chemical profile, angiotensin-I converting enzyme inhibitory and calcium chelation activity of rice wine lees and rice vinegar residues: A novel development strategy

2025 · Linfeng Wen, Zeqi He, et al. · LWT · 2

Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

2024 · qixin Kan, Longbipei Cao, et al. · SSRN Electronic Journal

Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

2024 · qixin Kan, Longbipei Cao, et al. · SSRN Electronic Journal

Correction: Physiological evaluation and transcriptomic and proteomic analyses to reveal the anti-aging and reproduction-promoting mechanisms of glycitein in Caenorhabditis elegans

2024 · Jianping Lei, Longbipei Cao, et al. · Food & Function

Works count: 14

Citation count: 299

H-index: 7

I10-index: 6