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G

Guiying Wang

Yunnan Agricultural University
H指数:16
被引数:893
浏览量:0

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Regional differentiation of microbial communities and metabolites in Yunnan dry-cured beef: insights from high-throughput sequencing and untargeted metabolomics

云南干腌牛肉中微生物群落和代谢物的区域分化：高通量测序和非靶向代谢组学的见解

Food Research International
IF8
2026-07-010
PRE
Tan, Jiayan; Tang, Shuai; Zhou, Nannan; Yang, Yucai; Xun, Wen; Li, Jiao; Du, Yanfei; Yang, Kesi; Weng, Chunying; Dong, Huiwen; Wang, Guiying; Liao, Guozhou
Elucidation of microbial community structure, small-molecule metabolic and flavor profile characteristics in Xuanwei ham under different processing techniques

揭示不同加工工艺下宣威火腿中微生物群落结构、小分子代谢及风味特征

Food Research International
IF8
2026-07-010
PRE
Zhou, Nannan; Xun, Wen; Li, Jiao; Du, Yanfei; Yang, Yucai; Tan, Jiayan; Tang, Shuai; Yang, Kesi; Weng, Chunying; Dong, Huiwen; Pu, Enyong; Liao, Guozhou; Wang, Guiying
Synergistic effect of fruit-vegetable powder and Staphylococcus on the physicochemical properties and microbial community of Yunnan dry-cured beef

果蔬粉和金黄色葡萄球菌对云南干腌牛肉的理化性质和微生物群落协同效应

International Journal of Gastronomy and Food Science
IF3.6
2026-07-010
PRE
Tan, Jiayan; Yang, Qiongfang; Liao, Guozhou; Tang, Shuai; Ren, Ruwei; Du, Yanfei; Liu, Jia; Zhou, Nannan; Xun, Wen; Wang, Guiying
Multi-omics-based insights into the microbial community composition and quality characteristic differentiation potential between Xuanwei and Iberian dry-cured hams

基于多组学对宣威与伊比利亚风干火腿微生物群落组成及品质特征差异潜力的洞察

International Journal of Food Microbiology
IF5.2
2026-07-010
PRE
Zhou, Nannan; Tan, Jiayan; Tang, Shuai; Du, Yanfei; Xun, Wen; Yang, Yucai; Li, Jiao; Weng, Chunying; Yang, Kesi; Dong, Huiwen; Pu, Enyong; Liao, Guozhou; Wang, Guiying
Unraveling microbial, metabolic, and flavor differences in Yunnan dry-cured beef with Staphylococcus inoculation and fruit-vegetable powder intervention: An integrated multi-omics analysis

探究接种葡萄球菌及果蔬粉干预对云南风干牛肉微生物、代谢物及风味差异的影响：一项整合多组学分析

International Journal of Gastronomy and Food Science
IF3.6
2026-05-180
PRE
Shuai Tang; Jiayan Tan; Qiongfang Yang; Wen Xun; Jiao Li; Yanfei Du; Jia Liu; Nannan Zhou; Guiying Wang; Guozhou Liao; Dahai Gu
TMT-based quantitative proteomics analysis reveals the synergistic effect of vegetable powder and Staphylococcus on the quality characteristics of Yunnan dry-cured beef

TMT-based定量蛋白质组学分析揭示了蔬菜粉和Staphylococcus对云南干腌牛肉品质特性的协同效应

Food Bioscience
IF5.9
2025-11-180
PRE
Ruwei Ren; Shuai Tang; Guiying Wang; Jia Liu; Nannan Zhou; Wen Xun; Yanfei Du; Jiayan Tan; Guozhou Liao
1H NMR-based small molecular metabolites characterization and free fatty acid composition of Xuanwei ham and Jinhua ham

基于¹H NMR的小分子代谢物表征及宣威火腿和金华火腿的游离脂肪酸组成

Food Chemistry: X
IF0
2025-09-230
OAAI
Ruwei Ren; Ling Li; Guiying Wang; Jia Liu; Nannan Zhou; Wen Xun; Yanfei Du; Shuai Tang; Jiayan Tan; Guozhou Liao
Point-of-use water treatment: energy-autonomous synergistic solar photothermal-piezocatalysis on MXene/Bi2WO6 membranes for distributed removal of sulfonamide antibiotics

使用点水处理：基于MXene/Bi2WO6膜的能源自给协同太阳能光热-压电催化用于磺胺类抗生素的分布式去除

Water Research
IF12.4
2025-08-070
PRE
Junzhuo Cai; Jiaxin Liu; Yu Bon Man; Jixiang Chen; Luting Li; Xiaoxun Xu; Chengyi Huang; Changlian Xu; Guochun Lv; Xin Qi; Zhanbiao Yang; Guiying Wang; Ming Hung Wong; Zhang Cheng
Effects of different sodium nitrite content on small molecule metabolites, free fatty acids, and volatile compounds in Xuanwei ham

不同亚硝酸钠含量对宣威火腿中小分子代谢物、游离脂肪酸和挥发性化合物的影响

Applied Food Research
IF6.2
2025-06-160
OA
Zijiang Yang; Shuyun Liu; Guiying Wang; Guanghui Chen; Zhijie Zheng; Yanru Zhong; Ruwei Ren; Qiongfang Yang; Guozhou Liao
Revealing the effects of compound curing agents on the microbial community and metabolites of Nuodeng ham based on high-throughput sequencing and metabolomics

基于高通量测序和代谢组学，揭示复合固化剂对诺邓火腿微生物群落和代谢物的影响

FOOD CHEMISTRY
IF9.8
2025-06-010
PRE
Zheng, Zhijie; Tian, Mei; Wang, Guiying; Zhou, Nannan; Xun, Wen; Chen, Guanghui; Ren, Ruwei; Yang, Qiongfang; Liao, Guozhou
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue

基于HPLC、LC-ESI-MS/MS和电子舌技术对武定鸡加工过程中呈味物质变化的综合分析

International Journal of Gastronomy and Food Science
IF3.6
2025-05-140
PRE
Chunfang Yang; Donglin Lv; Guiying Wang; Jia Liu; Yanfei Du; Shuai Tang; Jiayan Tan; Guozhou Liao
Unraveling compound curing agent on protein characteristics and proteome changes of Nuodeng ham by TMT-labeled quantitative proteomics

解析复合固化剂对诺邓火腿蛋白质特征及蛋白质组变化的影响：基于TMT标记定量蛋白质组学

FOOD CHEMISTRY
IF9.8
2025-04-010
PRE
Zhou, Nannan; Kong, Weicheng; Wang, Guiying; Xun, Wen; Chen, Guanghui; Ren, Ruwei; Yang, Qiongfang
Metabolite and microbial community composition of normal and sensory defect Nuodeng hams characterized based on metabolomics and high-throughput sequencing
FOOD CHEMISTRY
IF9.8
2025-01-010
PRE
Zhou, Nannan; Zhao, Yaying; Wang, Guiying; Chen, Guanghui; Zheng, Zhijie; Ren, Ruwei; Liao, Guozhou
Comparative analysis of physicochemical properties and microbial community structure in five types of Yunnan dry-cured hams
LWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
2025-01-010
OAAI
Yang, Zijiang; Wu, Ya; Wang, Guiying; Zhou, Nannan; Zhao, Shizhuo; Chen, Guanghui; Zheng, Zhijie; Ren, Ruwei; Liao, Guozhou
Revealing the correlation between small molecule metabolites, volatile compounds and microbial communities during the ripening of Xuanwei ham
LWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
2024-11-011
OAAI
Li, Cong; Zheng, Zhijie; Wang, Guiying; Chen, Guanghui; Zhou, Nannan; Ren, Ruwei; Yang, Qiongfang; Fu, Wenxi; Li, Bo; Liao, Guozhou
Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham
FOOD RESEARCH INTERNATIONAL
IF8
2024-06-014
PRE
Li, Cong; Zheng, Zhijie; Wang, Guiying; Chen, Guanghui; Zhou, Nannan; Zhong, Yanru; Yang, Yuan; Wu, Hongyan; Yang, Chunfang; Liao, Guozhou
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics
FOOD CHEMISTRY
IF9.8
2024-05-0122
PRE
Li, Cong; Zou, Yingling; Liao, Guozhou; Zheng, Zhijie; Chen, Guanghui; Zhong, Yanru; Wang, Guiying
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
FOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
2024-05-012
OAAI
Jia, Rong; Yang, Yucai; Liao, Guozhou; Yang, Yuan; Gu, Dahai; Wang, Guiying
Effect of different salt additions on the taste and flavor-related compounds in chicken soup
FRONTIERS IN NUTRITION
IF5.1
2024-03-131
OA
Jia, Rong; Yin, Xiaoyan; Yang, Yucai; Liao, Guozhou; Gu, Dahai; Pu, Yuehong; Wang, Guiying
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation

分子动力学模拟揭示武定鸡鲜味肽的风味特性

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
2024-01-3017
PRE
Jia, Rong; Yang, Yuan; Liao, Guozhou; Wu, Hongyan; Yang, Chunfang; Wang, Guiying

研究方向

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G
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