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W

Wenchao Cai

shihezi university

26H指数
115论文数
1.9K被引数
收录论文 59
发表时间
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Comparative volatile profiling of carrots with different external colors: From chemical characterization to olfactory receptor interactions不同外皮颜色胡萝卜的挥发性成分比较分析：从化学表征到嗅觉受体相互作用
errApplied Food Research
IF6.2
err2026-08-19
err0
errOAAI
errPanling Zhang; Johane Johari Mkunga; Dongsheng Zhang; Muhammad Iqbal Choudhary; Yanhuai Liu; Chenglong He; Chunhui Shan; Xinquan Yang; Wenchao Cai
err分享
err收藏
Role of phenolic compounds in the antioxidant activity of fermented wine from purple carrot (Daucus carota L. var sativa DC.) revealed by targeted metabolomics and systems biology methods紫胡萝卜（Daucus carota L. var sativa DC.）发酵酒中酚类化合物在抗氧化活性中的作用：基于靶向代谢组学和系统生物学方法的研究
errJournal of Food Science and Technology
IF3.3
err2026-05-27
err0
PREAI
errDongying Ge; Hong Zhao; Johane Johari Mkunga; Dongsheng Zhang; Muhammad Iqbal Choudhary; Yanhuai Liu; Chunhui Shan; Xinquan Yang; Dayong Wu; Wenchao Cai
err分享
err收藏
Characterization of antioxidant qualities and exploration of mechanisms in different colored onions: Insights from metabolomics and systems biology不同颜色洋葱抗氧化品质的表征及其机制探索：代谢组学和系统生物学的见解
errFood Chemistry: X
IF8.2
err2026-05-07
err0
errOAAI
errChenglong He; Johane Johari Mkunga; Dongsheng Zhang; Muhammad Iqbal Choudhary; Wenxi Zhai; Xinrong Xie; Liyue Fei; Chunhui Shan; Xinquan Yang; Wenchao Cai
err分享
err收藏
Untargeted metabolomics analysis reveals the dynamic physicochemical properties and flavor profiles of pomegranate–grape composite fruit wine across different fermentation stages非靶向代谢组学分析揭示了石榴-葡萄复合果酒在不同发酵阶段的动态理化性质和风味特征。
errLWT
IF0
err2025-11-07
err0
errOAAI
errTaotao Chen; Johane Johari Mkunga; Qin Zhang; Xinxin Zhao; Fengxian Tang; Muhammad Iqbal Choudhary; Chunhui Shan; Wenchao Cai
err分享
err收藏
Lactic acid bacteria fermentation in “Thompson seedless” grape juice: Metabolomics and systems biology insights“Thompson seedless”葡萄汁中的乳酸菌发酵：代谢组学和系统生物学见解
errFood Bioscience
IF5.9
err2025-10-30
err0
PREAI
errChenglong He; Dongsheng Zhang; Johane Johari Mkunga; Muhammad Iqbal Choudhary; Panpan Chen; Liyue Fei; Chunhui Shan; Xinquan Yang; Wenchao Cai
err分享
err收藏
Metabolite-based color codes and antioxidant mechanisms in carrots: insights from untargeted metabolomics and bioinformatics基于代谢物的颜色编码和抗氧化机制在胡萝卜中的研究：来自非靶向代谢组学和生物信息学的见解
errFood Chemistry
IF9.8
err2025-10-06
err0
PREAI
errChenglong He; Johane Johari Mkunga; Dongsheng Zhang; Muhammad Iqbal Choudhary; Yaodong Wang; Yanhuai Liu; Liyue Fei; Chunhui Shan; Xinquan Yang; Wenchao Cai
err分享
err收藏
Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-Temperature Daqu低温大曲核心微生物及合成微生物群体的研究
errMicroorganisms 2025, Vol. 13, Page 2044
IF4.2
err2025-09-02
err0
errOAAI
errPanpan Chen; Dongsheng Zhang; Johane Johari Mkunga; Wenxi Zhai; Chunhui Shan; Xinquan Yang; Wenchao Cai
err分享
err收藏
Metabolomic insights into ultrasound-assisted fermentation of grape juice葡萄汁超声辅助发酵的代谢组学见解
errUltrasonics Sonochemistry
IF9.7
err2025-08-30
err0
errOAAI
errLiyue Fei; Dongsheng Zhang; Yu Li; Johane Johari Mkunga; Zinan Zhang; Chenglong He; Chunhui Shan; Muhammad Iqbal Choudhary; Xinquan Yang; Wenchao Cai
err分享
err收藏
Enhancing jujube juice quality through Lactiplantibacillus plantarum fermentation: a metabolomics approach通过植物乳杆菌发酵提升酸枣汁品质：一种代谢组学方法
errFood Chemistry
IF9.8
err2025-08-07
err0
PREAI
errWenchao Cai; Panpan Chen; Dongsheng Zhang; Johane Johari Mkunga; Liyue Fei; Chenglong He; Yiwen Mao; Xinquan Yang; Chunhui Shan; Caimei Ma
err分享
err收藏
Metabolomics combined with network pharmacology reveals the regional and variety heterogeneity of grape metabolites and their potential antioxidant mechanisms代谢组学结合网络药理学揭示了葡萄代谢物的区域和品种异质性及其潜在的抗氧化机制
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-06-01
err0
PREAI
errFei, Liyue; Zhang, Dongsheng; Mao, Yiwen; Mkunga, Johane Johari; Chen, Panpan; He, Chenglong; Shan, Chunhui; Yang, Xinquan; Cai, Wenchao
err分享
err收藏
Effects of Different Yeasts on the Physicochemical Properties and Aroma Compounds of Fermented Sea Buckthorn Juice不同酵母对发酵沙棘汁理化性质及香气化合物的影响
errFERMENTATION-BASEL
IF3.3
err2025-04-07
err1
errOAAI
errPeng, Bo; Fei, Liyue; Lu, Ziyi; Mao, Yiwen; Zhang, Qin; Zhao, Xinxin; Tang, Fengxian; Shan, Chunhui; Zhang, Dongsheng; Cai, Wenchao
err分享
err收藏
Impact of combined art-based intervention on functional connectivity of multiple brain networks in older adults along the cognitive continuum: result from a parallel randomised controlled trial
errBMC PSYCHIATRY
IF3.6
err2025-03-31
err0
errOAAI
errYan, Yuan-Jiao; Lin, Rong; Luo, Yu-Ting; Huang, Chen-Shan; Cai, Wen-Chao; Su, Jia-Wei; Lin, Sheng-Mei; Lin, Mo-Jun; Li, Hong
err分享
err收藏
Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2025-03-01
err0
PREAI
errHe, Chenglong; Peng, Bo; Zhang, Dongsheng; Fei, Liyue; Mao, Yiwen; Lu, Ziyi; Li, Yu; Wei, Suyu; Cai, Wenchao
err分享
err收藏
Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages不同发酵阶段黑桑葚醋中营养成分、抗氧化能力、酚类物质和挥发性有机化合物的变化
errFOOD BIOSCIENCE
IF5.9
err2025-02-01
err0
PREAI
errShao, Liheng; Zhao, Xinxin; Cai, Wenchao; Zhang, Qin; Shan, Chunhui
err分享
err收藏
Impact of Lactobacillus plantarum fermentation on jujube juice: Insights from intelligent sensory evaluation, tolerance index, and acidogenic potential植物乳杆菌发酵对红枣汁的影响: 来自智能感官评估，耐受性指数和产酸潜力的见解
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-02-01
err2
errOAAI
errCai, Wenchao; Fei, Liyue; Zhang, Dongsheng; Mao, Yiwen; Lu, Ziyi; Li, Yu; Wei, Suyu; Zhao, Xinxin; Zhang, Qin; Shan, Chunhui; Zheng, Qiangqing
err分享
err收藏
Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar发酵过程中红枣醋中生物活性物质及风味特性的变化研究
errinternational journal of transportation science and technology
IF0
err2024-10-25
err0
PREAI
errShimin Zhao; Fengxian Tang; Yao Zhang; Wenchao Cai; Qin Zhang; Xinxin Zhao; Chunhui Shan
err分享
err收藏
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-09-01
err0
PREAI
errCai, Wenchao; Fei, Liyue; Zhang, Dongsheng; Ni, Hui; Peng, Bo; Zhao, Xinxin; Zhang, Qin; Tang, Fengxian; Zhang, Yan; Shan, Chunhui
err分享
err收藏
Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area
errHELIYON
IF3.6
err2024-06-01
err5
errOAAI
errGe, Dongying; Cai, Wenchao; Guo, Zhuang; Wang, Bangkun; Liu, Minwan; Shan, Chunhui; Wang, Yurong
err分享
err收藏
Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor
errFOOD BIOSCIENCE
IF5.9
err2024-06-01
err1
PREAI
errGe, Dongying; Wang, Yurong; Cai, Wenchao; Hou, Qiangchuan; Tian, Longxin; Liu, Juzhen; Zhou, Jiaping; Shan, Chunhui; Guo, Zhuang
err分享
err收藏
Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu中高温大曲理化参数、细菌群落结构及相关性特征的研究
errFOOD BIOSCIENCE
IF5.9
err2024-04-01
err2
PREAI
errLei, Yan; Cai, Wenchao; Wang, Yurong; Wang, Bangkun; Liu, Minwan; Shan, Chunhui; Guo, Zhuang
err分享
err收藏

研究方向

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合作学者
合作期刊
H
Huijun Zhao
H 指数: 131 · 论文数: 1.5K
M
M. Iqbal Choudhary
H 指数: 75 · 论文数: 2.0K
D
Dayong Wu
H 指数: 64 · 论文数: 298
张
张珏 (Jue Zhang)
H 指数: 62 · 论文数: 699
Y
Yu‐Chuan Li
H 指数: 56 · 论文数: 1.3K
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