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Shouwei Wang

southwest minzu university

29H指数
124论文数
2.1K被引数
收录论文 71
发表时间
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A quantitative reference strategy for meat product authenticity based on peptide functional classification and peptide synergy基于肽功能分类和肽协同作用的肉制品真实性定量参考策略
errFood Chemistry
IF9.8
err2026-09-03
err0
PREAI
errChaodi Kang; Yingying Zhang; Mengyao Liu; Wentao Zhao; Mingyue Zhang; Yanchao Wu; Wenping Guo; Shouwei Wang; Yingying Li
err分享
err收藏
Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiae植物乳杆菌和酿酒酵母调控发酵肉制品色泽、质地和风味特征的方法
errFoods
IF5.1
err2026-05-15
err0
errOAAI
errXiang Li; Shouwei Wang; Hao Zou; Shuangli Du; Yingying Li; Jiapeng Li; Mingxuan Liu; Hua Bai; Haitang Wang; Xi Chen
err分享
err收藏
Selection and proteomic profiles analysis of yeast strains isolated from traditional fermented pork (Nanx Wudl) for single cell protein production从传统发酵猪肉（南溪五里）中分离酵母菌株的选择及其用于单细胞蛋白生产的蛋白质组学分析
errFood Science and Human Wellness
IF7.4
err2026-02-01
err0
PREAI
errTan, Xiao; Xiong, Suyue; Li, Rui; He, Zi; Wang, Haitang; Li, Jiapeng; Zhao, Yan; Wang, Shouwei; Chen, Xi
err分享
err收藏
Mechanistic insights into Zn2+ effects on myofibrillar protein and its implications for edible quality of mutton
errJournal of Future Foods
IF7.2
err2026-02-01
err1
errOAAI
errWu, Qianrong; Li, Silei; Zhao, Bing; Wang, Shouwei; Zhao, Yan; Tang, Shanhu; Zhang, Shunliang
err分享
err收藏
Effect of salt on volatile flavor substances in meat products- a review盐对肉制品中挥发性风味物质的影响——综述
errLWT
IF0
err2025-12-02
err0
errOAAI
errErhong Liang; Bowen Liu; Su Li; Qianrong Wu; Tianze Wang; Meng Liu; Yan Zhao; Shouwei Wang; Shunliang Zhang
err分享
err收藏
3D modeling of airflow and mass transfer in a salami ripening room发酵室中气流和传质过程的3D建模
errFood and Bioproducts Processing
IF3.4
err2025-11-25
err0
PREAI
errJiajia Fang; Jiapeng Li; Junna Yang; Yan Zhao; Liqin Xi; Suigen Xu; Shouwei Wang
err分享
err收藏
Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach揭示由超声辅助真空滚揉驱动的腌制羊肉风味形成途径：一种整合的多组学方法
errUltrasonics Sonochemistry
IF9.7
err2025-11-12
err0
errOAAI
errChenchen Xu; Shouwei Wang; Yan Zhao; Jiapeng Li; Shunliang Zhang; Jing Bai; Yuxuan Shi; Xianqi Yao; Anyu Gao; Bing Zhao
err分享
err收藏
Selection and transcriptomic analysis of coagulase-negative Staphylococcus with high proteolytic activity isolated from Chinese Dong fermented pork (Nanx Wudl)从中国 Dong 发酵猪肉（Nanx Wudl）中分离的高蛋白水解活性凝固酶阴性葡萄球菌的筛选及转录组分析
errFOOD SCIENCE AND HUMAN WELLNESS
IF7.4
err2025-10-01
err0
PREAI
errXiong, Suyue; Mi, Ruifang; Chen, Xi; Gao, Hang; Tan, Xiao; Liu, Ruixi; Li, Jiapeng; Wang, Shouwei
err分享
err收藏
Visualization-Based Rapid Screening and Quantitative Analysis of Target Peptides for Meat Authentication基于可视化的目标肽快速筛选与定量分析用于肉类认证
errFoods 2025, Vol. 14, Page 3048
IF5.1
err2025-08-29
err0
errOAAI
errYingying Zhang; Chaodi Kang; Mengyao Liu; Siyu Jiang; Yingying Li; Wenping Guo; Weiheng Kong; Shouwei Wang
err分享
err收藏
Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis探究冷处理和改良气氛包装贮藏对预制肉制品的影响：细菌群落的时间动态与质量分析
errMEAT SCIENCE
IF6.1
err2025-07-01
err0
PREAI
errShi, Yuxuan; Zhao, Bing; Hao, Jingyi; Xu, Chenchen; Bai, Jing; Wang, Shouwei; Zhao, Yan
err分享
err收藏
Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients营养特性、肽组轮廓及抗氧化活性：源自Saccharomyces cerevisiae Y70的水解物的潜在替代成分
errfuture foods
IF7.2
err2025-04-28
err0
PREAI
errLi, Rui; Xiong, Suyue; Tan, Xiao; Wang, Haitang; Li, Jiapeng; Chen, Xi; Wang, Shouwei; Zheng, Qiankun; Li, Min
err分享
err收藏
Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2025-04-16
err0
PREAI
errHao, Jingyi; Shi, Yuxuan; Xu, Chenchen; Bai, Jing; Wang, Hui; Zhao, Yan; Zhao, Bing; Wang, Shouwei; Sun, Aidong; Qiao, Xiaoling
err分享
err收藏
Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process脂质水解、氧化和分子转化与猪肉在宰后湿法陈化过程中挥发性化合物演变的关联
errFOOD CHEMISTRY
IF9.8
err2025-04-01
err2
PREAI
errZhang, Kaihua; Hao, Rui; Wang, Shouwei; Zhang, Zheqi; Li, Dan; Li, Xiaoman; Zhao, Bing; Zhang, Shunliang; Zhao, Yan; Chen, Xiangning
err分享
err收藏
Role of Oxygen and Halogen Functionalization in Tuning the Surface Properties of Zr3C2T2 MXene for Lithium Storage: A Density Functional Theory Study
errMATERIALS
IF3.2
err2025-03-11
err0
errOAAI
errLi, Hui; Xie, Zhengyang; Gao, Tianwei; Liu, Jinyi; Lu, Wenke; Liu, Yue; Wang, Shouwei
err分享
err收藏
Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-12-01
err0
PREAI
errXu, Chenchen; Wang, Shouwei; Bai, Jing; Chen, Xiangning; Shi, Yuxuan; Hao, Jingyi; Zhao, Bing
err分享
err收藏
Exploration on the stability changes and flavor profiles of duck soup during cooking
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-11-01
err0
errOAAI
errWang, Le; Zhao, Bing; Cheng, Xiaoyu; Wang, Shouwei; Zhao, Yan; Chang, Siyuan; Zhao, Xin
err分享
err收藏
Comparative characterization of fatty acids and volatile substances in Chinese indigenous and hybrid pork in raw, cooked, and reheated states
errFOOD BIOSCIENCE
IF5.9
err2024-10-01
err0
PREAI
errLi, Dan; Zhang, Zheqi; Zhang, Kaihua; Wang, Shouwei; Li, Xiaoman; Zang, Mingwu
err分享
err收藏
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
errFOOD SCIENCE AND HUMAN WELLNESS
IF7.4
err2024-07-01
err4
errOAAI
errLi, Mingming; Zhu, Qiujin; Qu, Chao; Gong, Xiaohui; Zhang, Yunhan; Zhang, Xin; Wang, Shouwei
err分享
err收藏
Industrialization progress and challenges of cultivated meat栽培肉制品的产业化进展与挑战
errfuture foods
IF7.2
err2024-06-01
err10
errOAAI
errCai, Jiaqi; Wang, Shouwei; Li, Yingying; Dong, Shengyan; Liang, Jun; Liu, Yisen; Li, Shilei
err分享
err收藏
Identification and quantification of adulteration in frozen-thawed meat of different breeds by NIR spectroscopy and chemometrics
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-06-01
err5
PREAI
errBai, Jing; Zang, Mingwu; Shi, Yuxuan; Xu, Chenchen; Hao, Jingyi; Li, Jiapeng; Wang, Shouwei; Zhao, Yan
err分享
err收藏

研究方向

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合作学者
合作期刊
B
Baohua Kong
H 指数: 81 · 论文数: 465
B
Baoguo Sun
H 指数: 78 · 论文数: 740
王
王程 (Cheng Wang)
H 指数: 71 · 论文数: 679
C
Chuanping Feng
H 指数: 70 · 论文数: 377
W
Wen‐Hua Chen
H 指数: 67 · 论文数: 651
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