Qianqian Wang

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Rina Wu, Yu MeiLing, Xiaoyu Liu et al. · International Journal of Food Microbiology · 2015 · 193 citations

Food Fermentation, Northeast China, Medicine +10

Dietary supplementation with DHA-rich microalgae improves performance, serum composition, carcass trait, antioxidant status, and fatty acid profile of broilers

Shenfei Long, Sang‐Kee Kang, Qianqian Wang et al. · Poultry Science · 2018 · 79 citations · Full text

Nutrition, Engineering, Agricultural Economics +17

Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

Decao Ma, Yan Xia, Qianqian Wang et al. · LWT · 2017 · 58 citations

Wine Aroma Enhancement, Biomanufacturing, Food Fermentation +9

High-degree hydrolysis sea cucumber peptides improve exercise performance and exert antifatigue effect via activating the NRF2 and AMPK signaling pathways in mice

Qianqian Wang, Jinyuan Shi, Hao Zhong et al. · Journal of Functional Foods · 2021 · 50 citations · Full text

Muscle Function, Lipid Peroxidation, Sea Cucumber Peptides +17

Ten-Eleven Translocation-2 (Tet2) Is Involved in Myogenic Differentiation of Skeletal Myoblast Cells in Vitro

Xia Zhong, Qianqian Wang, Jianwei Li et al. · Scientific Reports · 2017 · 45 citations · Full text