Immediate Impact
22 standout
Citing Papers
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
2024 Standout
Fermented foods, their microbiome and its potential in boosting human health
2024 Standout
Works of Mengjuan Wang being referenced
Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi
2012
Investigation of the microbial changes during koji‐making process of Douchi by culture‐dependent techniques and PCR‐DGGE
2011
Author Peers
| Author | Last Decade | Papers | Cites | ||||
|---|---|---|---|---|---|---|---|
| Mengjuan Wang | 116 | 90 | 10 | 40 | 18 | 272 | |
| Xuejing Yin | 50 | 52 | 21 | 59 | 30 | 253 | |
| Shuang Hua | 36 | 74 | 1 | 53 | 18 | 286 | |
| Ping Li | 59 | 123 | 7 | 39 | 18 | 282 | |
| Xuejing Bai | 60 | 116 | 13 | 19 | 315 | ||
| Sangeeta Chakraborty | 72 | 102 | 4 | 19 | 14 | 310 | |
| Bohai Li | 120 | 163 | 17 | 55 | 22 | 297 | |
| Ju Hye Baek | 123 | 184 | 14 | 30 | 38 | 329 | |
| Kaidi Ma | 38 | 146 | 32 | 36 | 15 | 279 | |
| Josef Evers | 55 | 48 | 35 | 29 | 17 | 283 | |
| Chengwei Li | 63 | 106 | 12 | 30 | 21 | 324 |
All Works
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