Author

Yanhui Kong

OpenAlex ID: A5113824517

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

2024 · Bin Liang, Xue Bai, et al. · Food Chemistry X · 22

Effects of baking and steaming on volatile and non-volatile metabolites in Yanshu 25 juice before and after fermentation

2025 · Yunfan Wang, Xiaohe Li, et al. · Food Research International · 3

Revealing the microbial diversity and functional annotation during postharvest storage of sweet cherry using metagenomics

2026 · Fengxue Zhang, Xilin Wang, et al. · Food Research International · 1

Exploring the mechanism of aroma production in fermented cherry juice by L. brevis LD1.0600 using flavomics and whole genome analysis

2026 · Yunfan Wang, Xuemei Zhao, et al. · Food Research International

Exploring aroma descriptions of different cherry juice and the mechanism of aroma formation in Lapins using volatilomics and machine learning

2026 · Yunfan Wang, Hansheng Gong, et al. · Food Chemistry

Effect of Five Lactic Acid Bacteria on the Flavor Quality of Fermented Sweet Potato Juice

2024 · Xinguang FAN, Bin Liang, et al. · SSRN Electronic Journal

固相または浸漬発酵中の中国の光芳香液における原地性Saccharomyces cerevisiae株の発酵性能の比較研究【Powered by NICT】

2017 · Yanhui Kong, Qian Wu, et al. · Journal of Applied Microbiology

Works count: 7

Citation count: 26

H-index: 2

I10-index: 1