Yueqi Wang - Concepedia

Author

Yueqi Wang

Chinese Academy of Fishery Sciences ORCID

Also Known As

Di Wang, Mengdi He, Wang, Yue, Wang, Yueqi, Yanyan Wu, Yongqiang Zhao, Yue Qi Wang, Yue Wang, Yue-Qi Wang, Yue-qi Wang

201

Publications

4.1K

Citations

H-Index

125

Concepts

All Affiliations

Chinese Academy of Fishery Sciences Ministry of Agriculture and Rural Affairs Dalian Polytechnic University Ocean University of China Sanya University

About

Yueqi Wang is an author at Chinese Academy of Fishery Sciences specializing in health sciences, microbiology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	21	1.5K
2	Medicine	20	23	1.3K
3	Engineering	12	12	435
4	Public Health	10	10	546
5	Natural Sciences	6	6	417

Yueqi Wang

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
The Protective Role of Mitochondrial Ferritin on Erastin-Induced Ferroptosis Yueqi Wang, Shi-Yang Chang, Qiong Wu, Frontiers in Aging Neuroscience	2016	293
Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses Yueqi Wang, Chunsheng Li, Yongqiang Zhao, Food Chemistry Food ChemistryFood AuthenticationBiochemistryFlavoromicsNatural Sciences	2020	187
Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi) Yingying Shen, Yanyan Wu, Yueqi Wang, Food Chemistry BiologyMicrobial DiversityFood FermentationMandarin FishFood Microbiology	2021	170
Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation Yueqi Wang, Chunsheng Li, Laihao Li, Food Chemistry Food ChemistryBiochemistryTaste QualityMedicineBioanalysis	2019	146
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network Yue Zhao, Yueqi Wang, Chunsheng Li, Food Research International Food FermentationIn Vitro FermentationHealth SciencesMicrobial Metabolic NetworkBiotechnology	2021	126
Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods Rui Li, Zuli Sun, Yongqiang Zhao, Food Chemistry Food ChemistryNutritionFlavoromicsTilapia FilletsNutrition Changes	2021	116
Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products Yueqi Wang, Yingying Shen, Yanyan Wu, Food Research International Food ChemistryFood FermentationFlavoromicsMandarin Fish ProductsFood Microbiology	2021	107
Study protocol: A cross-sectional study on psychology and behavior investigation of Chinese residents, PBICR Yujia Wang, Ayidana Kaierdebieke, Siyuan Fan, Psychosomatic Medicine Research Behavioral SciencesChinese ResidentsSocial PsychologyCross-cultural AssessmentCross-cultural Perspective	2022	91
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS Shi Nie, Laihao Li, Yueqi Wang, Food Bioscience Food ChemistryFood AuthenticationGas ChromatographyBioanalysisAnalytical Chemistry	2022	86
UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation Huifang Wang, Yanyan Wu, Huan Xiang, Food Chemistry Lipid AnalysisMetabolic PathwaysBiosynthesisBiochemistryNatural Sciences	2022	82

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