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Siyuan Sheng

Department of Animal

H指数:10

被引数:837

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Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients

消费者对含合成、常规、有机及脱臭腌制成分的加工肉制品的感官偏好

npj Science of Food

IF7.8

2025-08-250

OAAI

Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes

FOOD SCIENCE & NUTRITION

IF3.8

2025-04-010

OAAI

Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients

IF4.6

2025-02-110

OAAI

Residual nitrite and nitrate in processed meats and meat analogues in the United States

美国加工肉类和肉类类似物中残留的亚硝酸盐和硝酸盐

SCIENTIFIC REPORTS

IF3.9

2025-01-251

OAAI

Microbial community composition, co-occurrence network pattern and nitrogen transformation genera response to biochar addition in cattle manure-maize straw composting

SCIENCE OF THE TOTAL ENVIRONMENT

IF8

2020-06-01176

PREAI

Differences in distribution of functional microorganism at DNA and cDNA levels in cow manure composting

ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

IF6.1

2020-03-0117

PREAI

Insight to key diazotrophic community during composting of dairy manure with biochar and its role in nitrogen transformation

WASTE MANAGEMENT

IF7.1

2020-03-0157

PREAI

Biochar reduces nutrient loss and improves microbial biomass of composted cattle manure and maize straw

BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

IF2.7

2020-02-1923

PREAI

Genetic associations as indices for assessing nitrogen transformation processes in co-composting of cattle manure and rice straw

BIORESOURCE TECHNOLOGY

IF9

2019-11-0125

PREAI

Microbial Community Succession and Response to Environmental Variables During Cow Manure and Corn Straw Composting

牛粪和玉米秸秆堆肥过程中微生物群落演替及其对环境变量的响应

FRONTIERS IN MICROBIOLOGY

IF4.5

2019-03-18161

OAAI