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Shouwei Wang

Showing results (1-10 of 50) with videos related to

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Foods (Basel, Switzerland)|March 29, 2023
Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial StructureJingchao Yu, Shouwei Wang, Chengfeng Sun, et al.
Peptides|September 2, 2020
The second N-terminal aromatic residue of the fungal defensin, blapersin, of Blastomyces percursus is essential for its antibacterial activityJiajia Wu, Chao Qu, Shunliang Zhang, et al.
Meat Science|October 28, 2018
Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausagesPengxue Liu, Shouwei Wang, Huan Zhang, et al.
Foods (Basel, Switzerland)|November 27, 2024
Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process StepsHaitang Wang, Jiapeng Li, Yan Zhao, et al.
Bioresource Technology|December 12, 2018
Enhanced alure-type biological system (E-ATBS) for carbon, nitrogen and phosphorus removal from slaughterhouse wastewater: A case studyShuang Tong, Shouwei Wang, Yan Zhao, et al.
Frontiers in Public Health|June 10, 2025
Retrospective epidemiological analysis of pulmonary tuberculosis in the older adult and characterization of rifampicin resistance-associated <i>rpoB</i> mutations in Nantong City, China (2014-2023)Huiming Zhu, Shouwei Wang, Xiaofang Zhao, et al.
Nanomaterials (Basel, Switzerland)|October 28, 2025
Broadband Three-Mode Tunable Metamaterials Based on Graphene and Vanadium OxideHao Wen, Shouwei Wang, Yiyang Cai, et al.
Food Chemistry|November 9, 2020
Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork contentYingying Li, Yingying Zhang, Chaodi Kang, et al.
Comprehensive Reviews in Food Science and Food Safety|December 30, 2022
Development of meat analogs: Focus on the current status and challenges of regulatory legislationKaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Journal of Agricultural and Food Chemistry|November 21, 2023
Identification of a Candidate Gene Regulating Intramuscular Fat Content in Pigs through the Integrative Analysis of Transcriptomics and Proteomics DataXueyan Zhao, Wanli Jia, Jiying Wang, et al.
Pageof 5

Showing results (1-10 of 50) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|March 29, 2023
Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial StructureJingchao Yu, Shouwei Wang, Chengfeng Sun, et al.
Peptides|September 2, 2020
The second N-terminal aromatic residue of the fungal defensin, blapersin, of Blastomyces percursus is essential for its antibacterial activityJiajia Wu, Chao Qu, Shunliang Zhang, et al.
Meat Science|October 28, 2018
Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausagesPengxue Liu, Shouwei Wang, Huan Zhang, et al.
Foods (Basel, Switzerland)|November 27, 2024
Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process StepsHaitang Wang, Jiapeng Li, Yan Zhao, et al.
Bioresource Technology|December 12, 2018
Enhanced alure-type biological system (E-ATBS) for carbon, nitrogen and phosphorus removal from slaughterhouse wastewater: A case studyShuang Tong, Shouwei Wang, Yan Zhao, et al.
Frontiers in Public Health|June 10, 2025
Retrospective epidemiological analysis of pulmonary tuberculosis in the older adult and characterization of rifampicin resistance-associated <i>rpoB</i> mutations in Nantong City, China (2014-2023)Huiming Zhu, Shouwei Wang, Xiaofang Zhao, et al.
Nanomaterials (Basel, Switzerland)|October 28, 2025
Broadband Three-Mode Tunable Metamaterials Based on Graphene and Vanadium OxideHao Wen, Shouwei Wang, Yiyang Cai, et al.
Food Chemistry|November 9, 2020
Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork contentYingying Li, Yingying Zhang, Chaodi Kang, et al.
Comprehensive Reviews in Food Science and Food Safety|December 30, 2022
Development of meat analogs: Focus on the current status and challenges of regulatory legislationKaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Journal of Agricultural and Food Chemistry|November 21, 2023
Identification of a Candidate Gene Regulating Intramuscular Fat Content in Pigs through the Integrative Analysis of Transcriptomics and Proteomics DataXueyan Zhao, Wanli Jia, Jiying Wang, et al.
Pageof 5