Qingwu Shen - Concepedia

Author

Qingwu Shen

Hunan Agricultural University ORCID

Also Known As

Q. W. Shen, Q.W. Shen, Qing-Wu Shen, Qingwu Shen, Qingwu W Shen, Qingwu W. Shen, Xinxia Wang

126

Publications

3.2K

Citations

H-Index

130

Concepts

All Affiliations

Hunan Agricultural University Chinese Academy of Agricultural Sciences Institute of Food Science and Technology Institute of Agro-Products Processing Science and Technology University of Wyoming

About

Qingwu Shen is an author at Hunan Agricultural University specializing in medicine, physiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	23	32	1.4K
2	Health Sciences	21	28	1.3K
3	Natural Sciences	11	12	456
4	Education	5	5	270
5	Engineering	3	3	184

Qingwu Shen

Publications

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Agricultural and Food Chemistry FlavoromicsChemical CompositionFood AnalysisBeijing Roasted DuckSensory Science	2019	242
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction Huan Liu, Zhenyu Wang, Dequan Zhang, Food Research International Key Aroma CompoundsFood QualityFood AnalysisFood ProcessingMaillard Reaction	2020	112
Ca<sup>2+</sup>/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, American Journal of Physiology-Cell Physiology	2007	108
Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin Qingwu Shen, W. J. Means, Shane A Thompson, Meat Science Animal PhysiologyBiochemistryAnimal ScienceAnimal NutritionPhysiology	2006	102
Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods Xing Chen, Jie Luo, Aihua Lou, Food Chemistry Animal PhysiologyVolatile CompoundsBiochemistryAnimal ScienceAnimal Nutrition	2020	94
Knockdown of PU.1 AS lncRNA inhibits adipogenesis through enhancing PU.1 mRNA translation Weijun Pang, Ligen Lin, Yan Xiong, Journal of Cellular Biochemistry Pu.1 Mrna LevelTranscriptional RegulationSystems BiologyDevelopmental BiologyEngineering	2013	87
Phosphorylation of myofibrillar proteins in post‐mortem ovine muscle with different tenderness Lijuan Chen, Xin Li, Na Ni, Journal of the Science of Food and Agriculture	2015	87
Extraocular muscle satellite cells are high performance myo-engines retaining efficient regenerative capacity in dystrophin deficiency Pascal Stuelsatz, Andrew Shearer, Yunfei Li, Developmental Biology Efficient Regenerative CapacityMuscle FunctionKinesiologyEngineeringMuscle Injury	2014	76
Antidiabetic and antihyperlipidemic activities of Forsythia suspensa (Thunb.) Vahl (fruit) in streptozotocin-induced diabetes mice Yanyan Zhang, Fu Min Feng, Ting Chen, Journal of Ethnopharmacology BiochemistryAntihyperlipidemic ActivitiesForsythia SuspensaMedicineDiabetes	2016	76
Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with <scp>l</scp> ‐arginine and Glutamic Acid Qian Guo, Xiangfeng Kong, Cheng‐Jun Hu, Journal of Food Science	2019	75

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