Xuewei Shi
Shihezi University(CN)Qingdao University(CN)Inner Mongolia Agricultural University(CN)Harbin Engineering University(CN)Ministry of Ecology and Environment(CN)Ministry of Agriculture(FJ)Satellite Application Center for Ecology and Environment(CN)Qingdao Center of Resource Chemistry and New Materials(CN)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Phytochemicals and Antioxidant Activities, Probiotics and Fermented Foods, Horticultural and Viticultural Research, Food Quality and Safety Studies
Most-Cited Works
- → Strengthening protected areas for biodiversity and ecosystem services in China(2017)727 cited
- → A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese(2021)180 cited
- → Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation(2019)175 cited
- → Research on Energy Storage Configuration Method Based on Wind and Solar Volatility(2020)106 cited
- → Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese(2017)101 cited
- → Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk(2022)79 cited