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Wenhui Qu

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

SCHOLARLY PAPERS

4

DOWNLOADS

108

TOTAL CITATIONS

0

Scholarly Papers (4)

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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.

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.

3.

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.

4.

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