Guoze Wang - Concepedia

Author

Guoze Wang

Guiyang Medical University ORCID

Also Known As

G.-Z. Wang, Guo Ze Wang, Guo-Ze Wang, Guo-ze Wang, Guoze Wang, Qibing Zeng, Wang, Guo-Ze, Wang, Guoze

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

Guiyang Medical University Chengdu University Affiliated Hospital of Guizhou Medical University Zhejiang University Fujian Agriculture and Forestry University

About

Guoze Wang is an author at Guiyang Medical University specializing in medicine, biochemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	11	478
2	Health Sciences	6	6	370
3	Engineering	5	5	311
4	Natural Sciences	2	2	51
5	Education	1	1	36

Guoze Wang

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Changes in volatile flavor of yak meat during oxidation based on multi-omics Qun Huang, Kai Dong, Wang Qia, Food Chemistry Food ChemistryYak MeatFlavoromicsFood AnalysisMeat Quality	2021	237
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein Xiang Huang, Lu Sun, Lan Liu, Food Chemistry Food ChemistryFood Bioactive CompoundBiochemistryBeef Myofibrillar ProteinMulberry Polyphenols	2021	163
Phospholipase D and lipoxygenase activity of cucumber fruit in response to chilling stress Linchun Mao, Pang Hua-qing, Guoze Wang, Postharvest Biology and Technology BiosynthesisEngineeringLipoxygenase ActivityBiochemistryPhospholipase D	2006	144
Involvement of phospholipase D and lipoxygenase in response to chilling stress in postharvest cucumber fruits Linchun Mao, Guoze Wang, Chenggang Zhu, Plant Science Plant StressBiochemistryPhospholipase DAbiotic StressPhysiology	2006	82
Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis Qun Huang, Lan Liu, Yongyan Wu, Food Chemistry Food ChemistryBiochemistryFunctional PropertyFood StructureThick/thin Egg Whites	2021	69
Sugar metabolism and involvement of enzymes in sugarcane (Saccharum officinarum L.) stems during storage Linchun Mao, Fei Que, Guoze Wang Food Chemistry BiosynthesisEngineeringBioenergyBiochemistrySaccharum Officinarum L.	2005	60
Application of 1-methylcyclopropene prior to cutting reduces wound responses and maintains quality in cut kiwifruit Linchun Mao, Guoze Wang, Fei Que Journal of Food Engineering Reduces Wound ResponsesCut KiwifruitWound CareWound HealingDermatology	2005	51
Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure Xiang Huang, Lu Sun, Kai Dong, LWT Food ChemistryOxidation DegreeBiomanufacturingMinced BeefBiochemistry	2021	46
Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin Qun Huang, Xiang Huang, Lan Liu, LWT MechanobiologyEngineeringGel PropertiesNemipterus VirgatusThreadfin Bream	2021	44
Rutin's natural source Flos Sophorae as potential antioxidant and improver of fungal community in Chinese sausages Renyong Tang, Jing Luo, Wei Wang, LWT Food MycologyPotential AntioxidantMicrobiologyPhytochemicalChinese Sausages	2018	40

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