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H

Hua Wang

southwest university

H指数:26

被引数:2,806

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Metabolic Reprogramming of a Phenolic Acid by a Plant P450 Monooxygenase Reverses Bacterial Immunosuppression

一种植物P450单加氧酶对一种酚酸的代谢重编程逆转了细菌的免疫抑制

Plant Biotechnology Journal

IF10.5

2026-03-310

OAAI

Risk assessment and resistance mechanism of Pseudomonas syringae pv. actinidiae to streptothricins

假单胞菌属丁香假单胞菌奇异果致病型对链丝菌素的抗性评估与抗性机制

Pest Management Science

IF3.8

2025-05-300

PRE

The Impact of Vineyard Mulch on Soil Quality and Biological Diversity

葡萄园覆盖物对土壤质量和生物多样性的影响

AGRICULTURE-BASEL

IF3.6

2025-04-240

OA

AcNAC10, regulated by AcTGA07, enhances kiwifruit resistance to Pseudomonas syringae pv. actinidiae via inhibiting jasmonic acid pathway

由AcTGA07调节的AcNAC10增强猕猴桃对丁香假单胞菌pv的抗性。猕猴桃通过抑制茉莉酸途径

MOLECULAR HORTICULTURE

IF8.1

2025-04-040

OAAI

The planting years of vineyards alters the carbon fixation pathways by soil autotrophic microorganism

AGRICULTURE ECOSYSTEMS & ENVIRONMENT

IF6.4

2025-01-010

PRE

Microbial succession during spontaneous fermentation of Ecolly grapes and their important contribution to flavor metabolites

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Streptothricin-F Inhibition of FtsZ Function: A Promising Approach for Controlling Pseudomonas syringae pv. actinidiae

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-01-262

PRE

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes

FOOD CHEMISTRY-X

IF8.2

2023-12-017

OAAI

Effects of Biodegradable Liquid Film (BLF) on Cold Resistance in Grapevine Revealed by Metabolomic Analysis

AGRICULTURE-BASEL

IF3.6

2023-10-180

OA

Paenibacillus polymyxa YLC1: a promising antagonistic strain for biocontrol of Pseudomonas syringae pv. actinidiae, causing kiwifruit bacterial canker

多粘芽孢杆菌YLC1: 一种有前途的丁香假单胞菌pv生物防治拮抗菌株。猕猴桃，引起猕猴桃细菌性溃疡病

PEST MANAGEMENT SCIENCE

IF3.8

2023-08-018

PRE

Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking

FOOD RESEARCH INTERNATIONAL

IF8

2023-05-019

PRE

Basic constituents, bioactive compounds and health-promoting benefits of wine skin pomace: A comprehensive review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-03-304

PRE

A Simple Method Using an Allometric Model to Quantify the Carbon Sequestration Capacity in Vineyards

IF4.1

2023-02-225

OAAI

Phenolic composition of grape pomace and its metabolism

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-11-1728

PRE

Sprayed biodegradable liquid film improved the freezing tolerance of cv. Cabernet Sauvignon by up-regulating soluble protein and carbohydrate levels and alleviating oxidative damage

FRONTIERS IN PLANT SCIENCE

IF4.8

2022-11-016

OAAI

Lateral shoots removal has little effect on berry growth of grapevine (Vitis vinifera L.) 'Riesling' in cool climate

SCIENTIFIC REPORTS

IF3.9

2022-09-252

OAAI

Fertility analysis of intraspecific hybrids in Vitis vinifera and screening of superior hybrid combinations

FRONTIERS IN PLANT SCIENCE

IF4.8

2022-08-115

OAAI

Screening and Validation of SSR Molecular Markers for Identification of Downy Mildew Resistance in Intraspecific Hybrid F1 Progeny (V. vinifera)

IF3

2022-08-048

OA

Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-06-3010

OAAI

Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine

FOOD RESEARCH INTERNATIONAL

IF8

2022-06-0126

PRE