Qingwu Shen

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Journal of Agricultural and Food Chemistry · 2019 · 242 citations

Flavoromics, Chemical Composition, Food Analysis +20

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Food Research International · 2020 · 112 citations

Key Aroma Compounds, Food Quality, Food Analysis +4

Ca²⁺/calmodulin-dependent protein kinase kinase is involved in AMP-activated protein kinase activation by α-lipoic acid in C2C12 myotubes

Qingwu Shen, Mei Zhu, Junfeng Tong et al. · American Journal of Physiology-Cell Physiology · 2007 · 108 citations

Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin

Qingwu Shen, W. J. Means, Shane A Thompson et al. · Meat Science · 2006 · 102 citations

Animal Physiology, Biochemistry, Animal Science +10

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

Xing Chen, Jie Luo, Aihua Lou et al. · Food Chemistry · 2020 · 94 citations

Animal Physiology, Volatile Compounds, Biochemistry +9