Guoze Wang

Changes in volatile flavor of yak meat during oxidation based on multi-omics

Qun Huang, Kai Dong, Wang Qia et al. · Food Chemistry · 2021 · 237 citations

Food Chemistry, Yak Meat, Flavoromics +5

Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein

Xiang Huang, Lu Sun, Lan Liu et al. · Food Chemistry · 2021 · 163 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +5

Phospholipase D and lipoxygenase activity of cucumber fruit in response to chilling stress

Linchun Mao, Pang Hua-qing, Guoze Wang et al. · Postharvest Biology and Technology · 2006 · 144 citations

Biosynthesis, Engineering, Lipoxygenase Activity +13

Involvement of phospholipase D and lipoxygenase in response to chilling stress in postharvest cucumber fruits

Linchun Mao, Guoze Wang, Chenggang Zhu et al. · Plant Science · 2006 · 82 citations

Plant Stress, Biochemistry, Phospholipase D +10

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 et al. · Food Chemistry · 2021 · 69 citations

Food Chemistry, Biochemistry, Functional Property +3