Showing 1 - 10 results of 10 for search 'Shouwei Wang', query time: 0.02s Refine Results
  1. 1
    Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps

    Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps by Haitang Wang, Jiapeng Li, Yan Zhao, Qiang Li, Shouwei Wang

    Published 2024-11-01
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  2. 2
    Retrospective epidemiological analysis of pulmonary tuberculosis in the older adult and characterization of rifampicin resistance-associated rpoB mutations in Nantong City, China (2014–2023)

    Retrospective epidemiological analysis of pulmonary tuberculosis in the older adult and characterization of rifampicin resistance-associated rpoB mutations in Nantong City, China (... by Huiming Zhu, Shouwei Wang, Xiaofang Zhao, Peipei Wu, Ji Chen, Feng Li

    Published 2025-05-01
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  3. 3
    Albumen/gelatin bio-inks preparation in 3D bio-printing for in situ tissue culture of cultured meat

    Albumen/gelatin bio-inks preparation in 3D bio-printing for in situ tissue culture of cultured meat by Xiang Guo, Feng Yang, Yu Qi, Yingying Li, Shouwei Wang, Baohua Kong

    Published 2025-05-01
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  4. 4
    Thoughts on the Industrialization of Alternative Protein Foods

    Thoughts on the Industrialization of Alternative Protein Foods by Haijuan Hu, Shouwei Wang, Yuxuan Li, Jinyuan Sun, Shilei Li, Yingying Li, Baoguo Sun

    Published 2025-02-01
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  5. 5
    Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

    Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa by Mingming Li, Qiujin Zhu, Chao Qu, Xiaohui Gong, Yunhan Zhang, Xin Zhang, Shouwei Wang

    Published 2024-07-01
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  6. 6
    Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

    Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham by Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang

    Published 2023-01-01
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  7. 7
    Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

    Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

    Published 2021-01-01
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  8. 8
    Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

    Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

    Published 2021-05-01
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  9. 9
    Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

    Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition by Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang

    Published 2021-03-01
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  10. 10
    Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

    Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

    Published 2020-12-01
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