Yueqi Wang
Nanjing University of Chinese Medicine(CN)Tianjin University of Science and Technology(CN)Nanjing Tech University(CN)Binzhou Medical University(CN)Zhejiang Normal University(CN)Tianjin University of Technology(CN)Southwest University(CN)Binzhou University(CN)Sun Yat-sen University(CN)Northeast Agricultural University(CN)Yunnan Agricultural University(CN)Chinese Academy of Sciences(CN)Peking University(CN)Ministry of Natural Resources(CN)Inner Mongolia University(CN)Gansu Research Institute of Chemical Industry(CN)Ministry of Agriculture(EE)Ministry of Agriculture(EE)Institute of Oceanology(CN)Shandong Academy of Agricultural Sciences(CN)Shanghai Institute of Materia Medica(CN)Qingdao National Laboratory for Marine Science and Technology(CN)Qingdao Institute of Marine Geology(CN)Beibu Gulf University(CN)Peking University First Hospital(CN)Yibin University(CN)Ministry of Agriculture(CA)Sanya University(CN)Innovation Team (China)(CN)Ministry of Agriculture and Rural Affairs(CN)Ministry of Agriculture and Rural Affairs(CN)Institute of Special Animal and Plant Sciences(CN)Institute of Grassland Research(CN)The Synergetic Innovation Center for Advanced Materials(CN)Tongji Hospital(CN)Institute of Geographic Sciences and Natural Resources Research(CN)University of Chinese Academy of Sciences(CN)Anyang Hospital of Traditional Chinese Medicine(CN)State Key Laboratory of New Ceramics and Fine ProcessingShanghai Ocean University(CN)Chinese Academy of Fishery Sciences(CN)Henan Agricultural University(CN)Huazhong University of Science and Technology(CN)Ocean University of China(CN)Sichuan University of Science and Engineering(CN)Lanzhou University(CN)Yangzhou University(CN)Hainan Tropical Ocean University(CN)Fuzhou University(CN)Fujian University of Technology(CN)Tsinghua University(CN)
Publications by Year
Research Areas
Meat and Animal Product Quality, Protein Hydrolysis and Bioactive Peptides, Biochemical Analysis and Sensing Techniques, Aquaculture Nutrition and Growth, Proteins in Food Systems
Most-Cited Works
- → The Protective Role of Mitochondrial Ferritin on Erastin-Induced Ferroptosis(2016)296 cited
- → Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses(2020)189 cited
- → Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)(2021)174 cited
- → Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation(2019)147 cited
- → Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network(2021)128 cited
- → Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods