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Yunqi Wen

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

SCHOLARLY PAPERS

9

DOWNLOADS

241

TOTAL CITATIONS

1

Scholarly Papers (9)

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1.

Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment

Number of pages: 48 Posted: 01 Sep 2025
Lihao Wang, Hui Jiang, Jiqiang Wang, Wenhui Qu, Songgang Xia, Yunqi Wen and Chang Hu Xue
Qingdao University of Science and Technology, Qingdao University of Science and Technology, Qingdao University of Science and Technology, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 38 (1,209,354)

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High umami, Low salt, Rapid fermentation, Fermentation regulation

2.

Variation and Interaction of Mycotoxin Levels and Nutrient During Simulated Deodorization Process of Maize Germ Oil

Number of pages: 35 Posted: 08 Oct 2024
Lili Xu, Ai Zhen Zong, Fang Ling Du, Tong Cheng Xu and Yunqi Wen
Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences and Ocean University of China
Downloads 38 (1,209,354)

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mycotoxin level, tocopherol, sterol, maize germ oil, deodorization process

3.

Variation of Mycotoxin Levels During Simulated Deodorization Process of Maize Germ Oil

Number of pages: 32 Posted: 01 Jul 2024
Lili Xu, Yanan Xu, Ai Zhen Zong, Fang Ling Du, Tong Cheng Xu and Yunqi Wen
Shandong Academy of Agricultural Sciences, Ocean University of China, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences and Ocean University of China
Downloads 36 (1,236,159)

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mycotoxin level, maize germ oil, deodorization process, safety evaluation

4.

Using Machine Learning Method to Predict the Quality of Fermented Krill Sauce Based on the Freshness of Antarctic Krill

Number of pages: 45 Posted: 25 Aug 2025
Wenhui Qu, Luying Tang, Ruoshu Li, Weijia Liu, Xiaoming Jiang, Qing Kong, Yunqi Wen and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 31 (1,304,549)

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Antarctic krill, shrimp sauce, Prediction model, Machine learning, Lasso regression, linear regression.

5.

Variation of 3-Chloropropanol Esters and Glycidyl Esters and Lipid Accompaniment During Simulated Moderate Decolorization Process of Maize Germ Oil

Number of pages: 30 Posted: 25 Nov 2024
Yu Jie Wang, Lili Xu, Ai Zhen Zong, Fang Ling Du, Deng Yu Xie, Yunqi Wen and Tong Cheng Xu
Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, affiliation not provided to SSRN, Ocean University of China and Shandong Academy of Agricultural Sciences
Downloads 30 (1,318,317)
Citation 1

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3-MCPDEs/GEs, maize germ oil, moderate decolorization process, lipid accompaniment, trans fatty acid

6.

Effect of Four-Stage Refining with Fortified Measures to Inhibit Oil Oxidation and Purification on the Quality of Anchovy Oil

Number of pages: 28 Posted: 30 Oct 2024
Lili Xu, Yanan Xu, Fang Ling Du, Chang Hu Xue, Tong Cheng Xu and Yunqi Wen
Shandong Academy of Agricultural Sciences, Ocean University of China, Shandong Academy of Agricultural Sciences, Ocean University of China, Shandong Academy of Agricultural Sciences and Ocean University of China
Downloads 25 (1,385,945)

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Anchovy oil, Refining, Inhibit oxidation, Quality of fish oil, oxidative stability

7.

Systematic Analysis of the Fundamental Quality Parameters and Identification of Key Flavor Compounds in Fermented Shrimp Sauce from China

Number of pages: 51 Posted: 19 May 2025
Wenhui Qu, Lihao Wang, Weijia Liu, Ruoshu Li, Yunqi Wen, Qing Kong and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 23 (1,411,822)

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Shrimp sauce, Quality indicators, Antarctic krill, Volatile flavor compounds, Non-volatile flavor compounds.

8.

NaCl Pretreatment Coupled with Stepwise Enzymatic Hydrolysis Enhances Umami Compound Release from Spent Brewer's Yeast to Produce Umami Condiment

Number of pages: 44 Posted: 07 Mar 2026
Hui JIang, Yunqi Wen, Jiqiang Wang, Wenhui Qu, Songgang Xia, Lihao Wang and Shuo Wang
Qingdao University of Science and Technology, Ocean University of China, Qingdao University of Science and Technology, Ocean University of China, Ocean University of China, Ocean University of China and Qingdao University of Science and Technology
Downloads 16 (1,491,251)

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Spent brewer's yeast, NaCl pretreatment, Enzymatic hydrolysis, Umami compounds

9.

Mechanisms Underlying the Effect of Sodium 4-Chlorophenoxyacetate on Flavor Quality in 'Meizao' Cherry

Number of pages: 44 Posted: 29 Apr 2026
jianhan xu, Jingxiu Bi, Haining Hao, Rui Gao, Tong Zhao, Jing Chen, Xuexia Yuan, Rongqi Zhai, Yunqi Wen, Pingxiang Liu and Yutao Wang
Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, Shandong Academy of Agricultural Sciences, affiliation not provided to SSRN, Shandong Academy of Agricultural Sciences, Chinese Academy of Agricultural Sciences (CAAS) - Key Laboratory of Vegetables Quality and Safety Control, Ocean University of China, Shandong Academy of Agricultural Sciences and Shandong Academy of Agricultural Sciences
Downloads 4 (1,575,921)

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cherry, sodium 4-chlorophenoxyacetate, Flavor, Quality, Transcriptome