Jian Lu
Jiangnan University(CN)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Phytochemicals and Antioxidant Activities, Food composition and properties, Food Quality and Safety Studies, Biofuel production and bioconversion
Most-Cited Works
- → Effects of Extraction Solvent Mixtures on Antioxidant Activity Evaluation and Their Extraction Capacity and Selectivity for Free Phenolic Compounds in Barley (HordeumvulgareL.)(2006)340 cited
- → Phenolic profiles and antioxidant activities of commercial beers(2009)290 cited
- → Evolution of Phenolic Compounds and Antioxidant Activity during Malting(2007)150 cited
- → Human homologues of yeast helicase(1996)143 cited
- → Characterization of a High Mobility Group 1/2 Homolog in Yeast(1996)103 cited
- → Profiling the key metabolites produced during the modern brewing process of Chinese rice wine(2020)90 cited
- → Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles(2020)67 cited
- → Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines(2017)56 cited
- → A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles(2020)42 cited
- → Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions(2019)41 cited