汪

汪兴杰 (Xingjie Wang)

northwest a&f university教师

H指数:13

被引数:801

个人简介

汪兴杰，男，汉族，重庆梁平人，1993年8月生，中共党员，博士，讲师，硕士研究生导师，研究方向为葡萄酒酿造与风味化学。

教育背景

2019.10 – 2025.02
德国慕尼黑工业大学自然科学学院自然科学博士学位
2016.08 – 2019.06
西北农林科技大学葡萄酒学院工学硕士学位
2012.09 – 2016.07
西北农林科技大学葡萄酒学院工学学士学位

工作经历

2025.04 – 至今
西北农林科技大学葡萄酒学院
教师

荣誉奖项

暂无内容

Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols

Food Chemistry

IF9.8

2026-01-100

PRE

Thermodynamic and molecular evidence for mannoprotein-mediated aroma retention in non-alcoholic synthetic wine

热力学和分子证据表明，mannoprotein介导的非酒精合成葡萄酒中的香气保留

Journal of Food Composition and Analysis

IF4.6

2025-12-060

PREAI

Mannoprotein and hydrolyzable tannin enhance aroma retention in a non-alcoholic synthetic wine matrix during storage

甘露蛋白和可水解单宁在储存期间增强非酒精合成葡萄酒基质中的香气保留。

Journal of the Science of Food and Agriculture

IF3.5

2025-10-240

PRE

Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C

添加新型胞外多糖产生菌Lactiplantibacillus plantarum DPA1C的酸奶中肠道菌群调节与储存稳定性

Food Research International

IF8

2025-07-280

PRE

Molecular Insights into the Aroma Difference between Beer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration Leveling Tests

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-09-301

OAAI

Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A

FOOD RESEARCH INTERNATIONAL

IF8

2024-05-011

PRE

Effect of Lactiplantibacillus plantarum fermentation on the physicochemical, antioxidant activity and immunomodulatory ability of polysaccharides from Lvjian okra

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-019

PRE

Molecular Background of the Lychee Aroma of Vitis vinifera L. 'Muscaris'

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-01-121

OAAI

Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-01-0213

PRE

Characterization, mechanism of cypermethrin biosorption by Saccharomyces cerevisiae strains YS81 and HP and removal of cypermethrin from apple and cucumber juices by inactive cells

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2021-04-0113

PREAI

Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids

FOOD CHEMISTRY

IF9.8

2021-03-0145

PREAI

Chemical profile of terpene glycosides from Meili grape detected by GC-MS and UPLC-Q-TOF-MS

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-07-244

PREAI

Profiling terpene glycosides from ecolly, cabernet gernischet, and muscat hamburg grapes by ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry

JOURNAL OF FOOD SCIENCE

IF3.4

2020-06-229

PREAI

Characterization of carbaryl-degrading strain Bacillus licheniformis B-1 and its hydrolase identification

BIODEGRADATION

IF3.2

2020-04-189

PREAI

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine

梅里 (Vitis vinifera L.) 葡萄和葡萄酒中萜烯化合物的化学特征和香气贡献

FOOD CHEMISTRY

IF9.8

2019-06-0183

PREAI

Porous Se@SiO2 nanosphere-coated catheter accelerates prostatic urethra wound healing by modulating macrophage polarization through reactive oxygen species-NF-κB pathway inhibition

ACTA BIOMATERIALIA

IF9.6

2019-04-0135

PREAI

M1 macrophage mediated increased reactive oxygen species (ROS) influence wound healing via the MAPK signaling in vitro and in vivo

TOXICOLOGY AND APPLIED PHARMACOLOGY

IF3.4

2019-03-0178

PREAI

Exopolysaccharides produced by yogurt-texture improving Lactobacillus plantarum RS20D and the immunoregulatory activity

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2019-01-0173

PREAI

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

FOOD CHEMISTRY

IF9.8

2017-07-0199

PREAI

Tissue-Specific Expression Analysis of Anthocyanin Biosynthetic Genes in White- and Red-Fleshed Grape Cultivars

白肉和红肉葡萄品种花色苷生物合成基因的组织特异性表达分析

MOLECULES

IF4.6

2015-12-1936

OAAI