Wang Qia

机构：Chinese Academy of Social Sciences, Tianjin University of Science and Technology, Guiyang Medical University, Hefei University of Technology, China Academy of Space Technology, Ministry of Natural Resources, China University of Geosciences, Guangdong Provincial Occupational Disease Prevention Hospital, Hefei General Machinery Research Institute (China), Institute of Quantitative and Technical Economics, Fujian Agriculture and Forestry University, College of Marin · ORCID：0000-0002-5666-5605

发表论文 269 篇 · 总被引 819 次 · h-index 13

代表论文

• Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics (2022 · LWT · 被引 99)
• Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein (2021 · Journal of Food Engineering · 被引 67)
• Mechanisms of cooking methods on flavor formation of Tibetan pork (2023 · Food Chemistry X · 被引 55)
• Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process (2022 · Food Chemistry X · 被引 39)
• An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy (2024 · LWT · 被引 33)
• Effect of ball milling‐assisted glycosylation modification on the structure and foaming property of egg white protein (2022 · Journal of Food Science · 被引 31)