Shiwei Gao

chongqing university

H指数:16

被引数:833

个人简介

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教育背景

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工作经历

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荣誉奖项

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Large language model-driven automated design and adaptive optimization of sliding mode controllers

基于大型语言模型的滑模控制器自动设计与自适应优化

Applied Mathematical Modelling

IF5.1

2026-07-010

PRE

Amino acid transporter CsBAT links GABA accumulation to flavonoid metabolism in Camellia sinensis

茶氨酸转运蛋白CsBAT将GABA积累与山茶素代谢联系起来

Horticulture Research

IF8.5

2026-01-010

Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice Biscuits

热湿处理与超微粉碎联合处理对无麸质糙米饼干品质的影响

Foods 2025, Vol. 14, Page 3763

IF5.1

2025-11-020

OAAI

Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling

建立不同碾磨程度粳稻的综合质量评价模型

Food Science & Nutrition

IF3.8

2025-09-040

OAAI

Lipid oxidation-driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan tea

脂质氧化驱动的烯属醛生物合成塑造了青砖茶的陈化香气

Food Chemistry: X

IF0

2025-08-160

OAAI

Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis

基于类黄酮靶向代谢组学分析，品种和加工工艺对抹茶涩味的影响

FOOD RESEARCH INTERNATIONAL

IF8

2025-03-010

PRE

Ethylene modulates the phenylpropanoid pathway by enhancing VvMYB14 expression via the ERF5-melatonin-ERF104 pathway in grape seeds

乙烯通过ERF5-褪黑素-ERF104途径增强VvMYB14的表达，从而调节葡萄种子中的苯丙烷代谢途径。

HORTICULTURE RESEARCH

IF8.5

2025-02-250

Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea

METABOLITES

IF3.7

2025-02-250

OAAI

Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-09-130

PRE

An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-014

OAAI

Melatonin Promotes Accumulation of Resveratrol and Its Derivatives through Upregulation of PAL, 4CL, C4H, and STS in Grape Seeds

HORTICULTURAE

IF3

2024-01-092

Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis

FOOD CHEMISTRY-X

IF8.2

2023-12-0110

OAAI

Combined QTL-seq and QTL mapping strategies identify genes related to alkalinity tolerance in rice seedlings

结合qtl-seq和QTL定位策略鉴定与水稻幼苗耐碱性相关的基因

PLANT GROWTH REGULATION

IF3.9

2023-07-261

PRE

Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

储存过程中形成的绿茶中陈旧气味的表征: 通过烘烤进行再加工而带来的改善

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-0117

OAAI

VvMYB14 participates in melatonin-induced proanthocyanidin biosynthesis by upregulating expression of VvMYBPA1 and VvMYBPA2 in grape seeds

HORTICULTURE RESEARCH

IF8.5

2022-12-079

OAAI

Characterization of anthocyanin and nonanthocyanidin phenolic compounds and/or their biosynthesis pathway in red-fleshed 'Kanghong' grape berries and their wine

FOOD RESEARCH INTERNATIONAL

IF8

2022-11-017

PRE

Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea

烘烤时间对元安黄茶感官品质，颜色，味道和非挥发性化合物的表征

MOLECULES

IF4.6

2022-06-2710

OAAI

Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

FOOD CHEMISTRY

IF9.8

2022-05-0139

PRE

Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

MOLECULES

IF4.6

2021-11-0829

OAAI

Shiwei Gao

个人简介

教育背景

工作经历

荣誉奖项

研究方向