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[1] Shuo Wang,戚家杰,蔡晓明,吴伟杰,王倬,焦思明,李熠.Advancements and future perspectives in the study of oligosaccharides derived from edible-medicinal mushrooms.FOOD BIOSCIENCE,2024,61
[2] Shuo Wang,李传威,许强申,王莹,王帅,邹勇平,杨振泉.Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha.FOOD BIOSCIENCE,2024,60
[3] Shuo Wang,李传威,王莹,王帅,邹勇平,孙子昂,袁磊.Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation.FOOD BIOSCIENCE,2023,55
[4] Shuo Wang,赵川艳,王艺荣,李传威,孙子昂,刘晓芳,方维明,尹永祺.Effects of crystal malts as adjunct on the quality of craft beers.JOURNAL OF FOOD PROCESSING AND PRESERVATION,2022,46(7)
[5] Shuo Wang,王艺荣,赵川艳,刘晓芳,尹永祺,杨正飞,方维明.Studies on the volatile composition in crystal malts by using HS-SPME-GC-MS.JOURNAL OF CEREAL SCIENCE,2022,105
[6] Shuo Wang,刘晓芳,Tamura,Kyouno,张菡,陈介于.Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy.ANALYTICAL LETTERS,2021,54(14)2304-2314.
[7] Shuo Wang,李传威,王莹,王帅,邹勇平,孙子昂.Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation.FOOD BIOSCIENCE,2023,55
[8] Shuo Wang,赵川艳,王艺荣,李传威,孙子昂,刘晓芳,尹永祺.Effects of crystal malts as adjunct on the quality of craft beers.JOURNAL OF FOOD PROCESSING AND PRESERVATION,2022,46(7)
[9] Shuo Wang,王艺荣,赵川艳,Liu Xiaofang,尹永祺,杨正飞.Studies on the volatile composition in crystal malts by using HS-SPME-GC-MS.JOURNAL OF CEREAL SCIENCE,2022,105
[10] Shuo Wang,刘晓芳,Tamura,Kyouno,张菡,陈介于.Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy.ANALYTICAL LETTERS,2021,54(14)2304-2314.

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