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Q

Qingwu Shen

hunan agricultural university

36H指数
129论文数
3.3K被引数
收录论文 73
发表时间
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Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interactions阐明温度循环与液态烟熏处理下湖南腊肉加速成熟和风味增强的机制：来自肌原纤维蛋白-2,3-丁二酮相互作用的见解
errCurrent Research in Food Science
IF7
err2026-03-23
err0
errOAAI
errZhi Huang; Enqi He; Lei Zhou; Aihua Lou; Bo Liu; Yan Liu; Zhizhong Zhang; Haohua Fu; Wei Quan; Qingwu Shen
err分享
err收藏
From Waste to Bioactive Ingredient: Integrated Extraction, Identification, and Validation of Novel Antioxidant Peptides from Xuefeng Black-Bone Chicken Bones从废弃物到生物活性成分：从雪峰乌骨鸡骨骼中综合提取、鉴定和验证新型抗氧化肽
errFoods
IF5.1
err2026-03-08
err0
errOAAI
errHaige Yang; Fanjia Kong; Lan Mo; Yanyang Wu; Aihua Lou; Qingwu Shen; Wei Quan; Lei Zhou; Meichun Li; Yan Liu
err分享
err收藏
Suppressive effect of Armoracia rusticana and three main glucosinolates on heterocyclic amine generation in roasted fish patties and their potential mechanism analyzed by density functional theory芜菁甘蓝及其三种主要硫代葡萄糖苷对烤鱼饼中杂环胺生成的抑制作用及其潜在机制的密度泛函理论分析
errFood Science and Human Wellness
IF7.4
err2026-01-01
err0
PREAI
errHuang, Zhuoming; Huang, Tiantian; Su, Hang; Yang, Zihao; Luo, Jie; Shen, Qingwu; Xue, Chaoyi; Quan, Wei
err分享
err收藏
Characterization of the volatiles and quality of Ningxiang pork belly and their relationship to changes of microbial community during chilled storage宁乡猪肉 belly 中挥发性物质与品质的表征及其与冷藏期间微生物群落变化的关系
errCyTA-Journal of Food
IF1.7
err2025-12-31
err0
PREAI
errHu, Ziyi; Kuang, Liusha; Li, Lin; He, Enqi; Zhou, Lei; Lou, Aihua; Liu, Yan; Luo, Jie; Quan, Wei; Shen, Qingwu
err分享
err收藏
Combining Ozonated water Pre-chilling with High-Oxygen modified Atmosphere Packaging: A new strategy to improve the storage quality of cold fresh Shimen native chicken结合臭氧水预冷与高氧气调包装：一种改善冷鲜石门土鸡贮藏品质的新策略
errApplied Food Research
IF6.2
err2025-12-11
err0
errOAAI
errYingjie Xing; Yue Wu; Jian Liu; Jin Li; Aihua Lou; Lei Zhou; Wei Quan; Yan Liu; Qingwu Shen
err分享
err收藏
Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure蛋白质基乳液凝胶的多尺度评价：凝胶网络结构的影响
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-11-17
err0
PREAI
errLei Zhou; Marzena Zając; Ye Tao; Aihua Lou; Wei Quan; Xiankang Fan; Wangang Zhang; Jie Luo; Qingwu Shen
err分享
err收藏
Effects of high-pressure processing on the shelf-life and quality attributes of sauced duck legs高压处理对酱鸭腿货架期和质量特性的影响
errLWT
IF0
err2025-11-01
err0
errOAAI
errWeipeng Zhang; Yan Wang; Wei Quan; Aihua Lou; Yan Liu; Chaoyue Wen; Yanyang Wu; Lei Zhou; Qingwu Shen
err分享
err收藏
Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck冻融循环对炒制浙江鸭品质和风味谱的影响
errFood Chemistry: X
IF8.2
err2025-10-14
err0
errOAAI
errAihua Lou; Yue Wu; Yan Liu; Wei Quan; Yanyang Wu; Chaoyue Wen; Xiping Jin; Lei Zhou; Qingwu Shen
err分享
err收藏
Bioinspired pullulan-tannic acid hydrogels with high toughness, stretchability, adhesion and self-healing properties仿生普鲁兰-鞣酸水凝胶，具有高韧性、可拉伸性、粘附性和自修复性能
errCarbohydrate Polymers
IF12.5
err2025-07-11
err0
PREAI
errQian Xiao; Yanqian Gong; Hui Zhou; Yuming Zhang; Qingwu Shen; Xiaohong Sun
err分享
err收藏
Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties柑橘皮提取物中多甲氧基黄酮对烤牛肉饼中有害化合物形成和风味品质的协同效应
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errHuang, Zhuoming; Xu, Yang; Jin, Ming; Jiang, Zixin; Mo, Lan; Li, Maiquan; Lou, Aihua; Liu, Yan; Xue, Chaoyi; Luo, Jie; Shen, Qingwu; Wang, Shuai; Quan, Wei
err分享
err收藏
Anti-aging effect of Limosilactobacillus fermentum CGMCC 17434 in mice fed with fermented selenium-enriched yogurt发酵富硒酸奶中 Limosilactobacillus fermentum CGMCC 17434 的抗衰老效果
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errLuo, Jie; Tian, Zhuhui; Yuan, Wenying; Peng, Xiaopeng; Zhou, Hui; Shen, Qingwu; Luo, Yang; Guo, Yuxing; Shi, Zihang; Jiang, Xiaoxiao; Chen, Bo; Pan, Daodong; Fan, Xiankang
err分享
err收藏
Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (-)-epigallocatechin gallate利用唾液沉淀指数、荧光猝灭速率和摩擦学数据评估涩感：唾液蛋白与(-)-表没食子儿茶素没食子酸酯的体外相互作用
errFOOD CHEMISTRY
IF9.8
err2025-05-01
err0
PREAI
errLi, Xingyi; Mao, Wei; Zhou, Hui; Liu, Chengguo; Shen, Qingwu; Wang, Ran
err分享
err收藏
AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts熟肉中的AGEs：生产、检测及植物提取物对其抑制机制的探讨
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-04-01
err0
PREAI
errHan, Xue; Shi, Zihang; Wu, Zhen; Zeng, Xiaoqun; Sun, Yangying; Yao, Kaiyong; Shen, Qingwu; Fan, Xiankang; Luo, Jie; Pan, Daodong
err分享
err收藏
Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage冷鲜储存期间湘西黄牛肉的质量动态变化、挥发性有机化合物及微生物群落
errFOODS
IF5.1
err2025-03-25
err0
errOAAI
errKuang, Liusha; He, Enqi; Zhou, Lei; Lou, Aihua; Liu, Yan; Quan, Wei; Shen, Qingwu
err分享
err收藏
Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems新型酶改性切达干酪的制备: 无细胞提取物和酶系统协同作用的干酪风味补偿分子机理
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err0
PREAI
errFan, Xiankang; Zhao, Yan; Mao, Wei; Zhang, Hao; Li, Meng; Luo, Yang; Zhou, Hui; Shen, Qingwu; Quan, Wei; Luo, Jie
err分享
err收藏
Augmenting antioxidative capacity of myosin and cytoprotective potential of myosin digestion products through the integration of crocin and crocetin: A comprehensive analysis via quantum chemical computing and molecular dynamics通过藏红花素和藏红花素的整合增强肌球蛋白的抗氧化能力和肌球蛋白消化产物的细胞保护潜力: 通过量子化学计算和分子动力学的综合分析
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errXue, Chaoyi; Zhang, Jian; Zhang, Chenxia; Hu, Zhonghao; Liu, Huixue; Mo, Lan; Li, Maiquan; Lou, Aihua; Shen, Qingwu; Luo, Jie; Wang, Shuai; Quan, Wei
err分享
err收藏
Enhancing meat emulsion gels with soy protein fibril and red palm oil Pickering emulsions: The role of emulsification techniques in chicken fat substitution用大豆蛋白原纤维和红棕榈油Pickering乳液增强肉乳凝胶: 乳化技术在鸡肉脂肪替代中的作用
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-01-01
err0
errOAAI
errZhou, Lei; Ali, Israq; Goh, Bey Hing; Fu, Ju Yen; Manickam, Sivakumar; Tang, Siah Ying; Shen, Qingwu
err分享
err收藏
Gamma-aminobutyric acid-enriched yogurt alleviates anxiety and memory decline in mice with circadian rhythm disorders via the gut-brain axis富含 γ-氨基丁酸的酸奶通过肠-脑轴缓解昼夜节律紊乱小鼠的焦虑和记忆力下降
errFOOD BIOSCIENCE
IF5.9
err2025-01-01
err0
PREAI
errFan, Xiankang; Zhou, Hui; Shen, Qingwu; Quan, Wei; Shi, Zihang; Wu, Zhen; Chen, Bo; Pan, Daodong; Luo, Jie
err分享
err收藏
Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat脉冲电场辅助解冻工艺条件优化及其对枝江鸭肉品质的影响
errFOOD CHEMISTRY-X
IF8.2
err2024-12-01
err1
errOAAI
errWu, Yanyang; Xu, Yan; Shen, Qingwu; Xu, Tingxia; Dong, Zhuoqi; Lou, Aihua
err分享
err收藏
Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance冷等离子体活化水对饼干中晚期糖基化终产物和甲基咪唑生成的抑制作用及电子顺磁共振的机理评价
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err0
PREAI
errZhang, Chenxia; Zhang, Jian; Huang, Tiantian; Jiang, Pin; Qie, Xuejiao; Mo, Lan; Li, Maiquan; Lou, Aihua; Shen, Qingwu; Luo, Jie; Wang, Shuai; XueC, Yi; Quan, Wei
err分享
err收藏

研究方向

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合作学者
合作期刊
任君 封面图
任君 (Jun Ren)
H 指数: 117 · 论文数: 1.3K
S
Sivakumar Manickam
H 指数: 73 · 论文数: 517
Y
Yizhen Wang
H 指数: 72 · 论文数: 867
陈
陈洁 (Jie Chen)
H 指数: 72 · 论文数: 683
M
Mei‐Jun Zhu
H 指数: 69 · 论文数: 665
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