Author

Wei Cheng

Institution: Fuyang Normal University

Observed institutions: Fuyang Normal University, Guizhou University

ORCID: 0000-0003-4580-6377

Observed ORCID: 0000-0003-4580-6377

OpenAlex ID: A5110666359

Diseases of Cymbopogon citratus (Poaceae) in China: Curvularia nanningensis sp. nov.

2020 · Qian Zhang, Zai-Fu Yang, et al. · MycoKeys · 30

Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation

2024 · Wei Lan, Wei Cheng, et al. · Molecules · 17

Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine

2024 · Wei Lan, Mei Zhang, et al. · Foods · 14

Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence

2026 · Wei Cheng, Na Li, et al. · Food Research International · 9

Machine-Learning Discrimination and Prediction of Flavor in Qingxiang-Xing Baijiu Fermented with Kiwi Fruit Residue

2025 · Wei Cheng, Jing Yu, et al. · Journal of the American Society of Brewing Chemists · 3

Advance in brewing process, flavour detection technologies and functional components of fruit wine: a review

2025 · Wei Lan, Wei Cheng, et al. · International Journal of Food Engineering · 3

Comparative Volatile Profiling Reveals the Chemical Association of Huangshui with Fermented Grains, Pit Mud, and Nongxiangxing Baijiu

2026 · Wei Cheng, Na Li, et al. · Foods · 1

Regional physicochemical filtering shapes microbiome–metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation

2026 · Wei Cheng, Na Li, et al. · Frontiers in Microbiology · 1

Investigation of Blended Fermentation Using Vidal Ice Grape Juice to Enhance the Quality of Aronia melanocarpa Fruit Wine

2026 · Ruilong Li, Fang Liu, et al. · Foods

Targeted Microbial Co‐Inoculation Enhances Flavor and Community Structure in Nongxiangxing Baijiu Fermentation

2026 · Wei Cheng, Tianquan Pan, et al. · Journal of Food Science

Molecular Sensory and GC-MS/MS Profiling of Key Aroma Compounds in Sauce-Flavor Base Baijiu

2026 · Na Wang, Yi Shen, et al. · Foods

Dendrobium Polysaccharides in Alcoholic Beverage Matrices Structure Stability Functionality and Processing Strategies

2026 · Wei Cheng, Na Li, et al. · Journal of Food Science

Effects of Huangshui on the links of pit age to microbial–flavor coupling in Nongxiangxing Baijiu fermentation

2026 · Wei Cheng, Na Li, et al. · LWT

Flavor Profiling of Jinyu-Wan Fuxiang Baijiu: Effects of Fermentation Time and Quality Grade Analyzed via GC × GC-TOF-MS, HS-GC-IMS, and Sensory Evaluation

2026 · Wei Cheng, Qingyun Zhu, et al. · Journal of the American Society of Brewing Chemists

The effects of fermentation on protein degradation and sour and umami quality of Za-pork.

2018 · Xiao Liu, Wei Cheng, et al. · Shipin yu fajiao gongye

Purification and preliminary identification of bile acid salt binding peptide from fermented sour meat

2017 · Xie Yueying, Chenglong Li, et al. · Shipin yu fajiao gongye

Works count: 16

Citation count: 78

H-index: 4

I10-index: 3