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中文

王虎虎

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: Liu Silu,Chen Shanshan,Shao Liangting,Ding Zixuan,Xu Xinglian,Wang Huhu.Spoilage bacteria growth reduction and microbial community variation of chilled chicken packaged in PA/PE treated with pulsed light,FOOD CONTROL,2024,157(Correspondence Author)

Shao Xuefei,Wang Huhu,Song Xiangyu,Xu Na,Cai Linlin,Sun Jian,Xu Xinglian.Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,206(Participating authors)

Linlin Cai,Yunting Xie,Haijing Hu,Xinglian Xu,Huhu Wang,Guanghong Zhou.Multi-omics approaches reveal inflammatory response and intestinal damage mediated by sRNA SaaS during Salmonella invasion in mice,Food Frontiers,2024,:1–16

Gong Junming, Shao Liangting, Liu Silu, Xu Xinglian, Wang Huhu.Characterization of the spoilage strength of Aeromonas app. to collagen-rich chilled meat: comparative analysis,Food Science and Human Wellness,2024,(-)(Correspondence Author)

Hu Haijing, Cai Linlin, Shao Liangting, Xu Xinglian, Wang Huhu, Zhou Guanghong.Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,212:-(Co corresponding author)

Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu.Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(06):3642-3651(Participating authors)

刘思露,陈珊珊,邵良婷,邵雪飞,徐幸莲,王虎虎.肉源性葡萄球菌的安全与发酵特性,食品科学,2023,(Correspondence Author)

Wang Jingwen,Lu Qiyuan,Gong Junming,Gao Fei,Xu Xinglian,Wang Huhu.Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation,FOOD RESEARCH INTERNATIONAL,2023,169(Correspondence Author)

吴江春,王虎虎,徐幸莲.基于机器视觉的鸡胴体原发性皮炎快速检测,食品科学,2023,(Correspondence Author)

Shao Liangting,Wang Jingwen,Hu Haijing,Xu Xinglian,Wang Huhu.The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking,FOOD CHEMISTRY,2023,424(Correspondence Author)

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