Shuai Zhuang

机构：Beijing Technology and Business University, China Agricultural University, University of Science and Technology Beijing · ORCID：0000-0002-6354-3462

发表论文 69 篇 · 总被引 2022 次 · h-index 24

代表论文

• Dynamic changes in metabolic compounds and their effects on flavor quality of Fuliang black tea and green tea during processing (2025 · Food Bioscience · 被引 7)
• Crosstalk between mitochondrial dysfunction and endoplasmic reticulum stress in apoptosis: Implications for grass carp flesh quality during cold storage (2025 · Food Chemistry · 被引 7)
• Exploration of quality deterioration mechanisms of royal jelly proteins during storage by LC-MS/MS-based peptidomics (2025 · Journal of Food Composition and Analysis · 被引 4)
• Actin–myosin complex dissociation initiates programmed cell death during cold storage of grass carp muscle (2025 · Food Research International · 被引 3)
• Identification of freshness and metabolite changes of royal jelly during storage using Nano-ESI-MS and UPLC-Q/TOF-MS (2024 · Journal of Food Composition and Analysis · 被引 3)
• Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp (2026 · Current Research in Food Science · 被引 2)