Xuewei Shi

发表

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

Jing Xiao, Yu Chen, Jie Li, 2020, Frontiers in Microbiology.

Succession of Fungal Communities at Different Developmental Stages of Cabernet Sauvignon Grapes From an Organic Vineyard in Xinjiang

Xuewei Shi, Bin Wang, Li-hua Zhu, 2021, Frontiers in Microbiology.

Discrimination of the geographic origins and varieties of wine grapes using high-throughput sequencing assisted by a random forest model

Jing Xiao, Xuewei Shi, Bin Wang, 2021 .

Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng

Xuewei Shi, Bin Wang, Tian Li, 2021, Frontiers in Microbiology.

Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk

J. Sun, Xuewei Shi, Bin Wang, 2022, LWT.

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.

Fei Liu, Bin Zhuge, Bin Wang, 2018, Food research international.

Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

Xuewei Shi, Bin Wang, Zhenli Xu, 2020, Food Bioscience.

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

Yu Chen, Jie Li, Xuewei Shi, 2020, Frontiers in Microbiology.

Effects of harvest dates on microbial communities of ice grape skins from Xinjiang of China

Jing Xiao, Yu Chen, Xuewei Shi, 2020 .

Two Chelating Polymeric Beads And Their Adsorption Properties Toward Trace CO ( II ) From Waters

Xuewei Shi, Huiling Zhao, Linwei Fu, 2015 .

Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China

Fei Liu, Yu Chen, Xuewei Shi, 2022, Frontiers in Microbiology.

Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang

Xuewei Shi, Bin Wang, Chunyan Li, 2022, Foods.

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang

Xuewei Shi, Bin Wang, Xiaoyu Xu, 2022, Foods.

Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang.

Jing Xiao, Xuewei Shi, Bin Wang, 2021, Journal of food science.

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

Huan Wang, Xuewei Shi, Bin Wang, 2022, Frontiers in Microbiology.

Ag2O/TiO2 nanorods heterojunctions as a strong visible-light photocatalyst for phenol treatment

Xuewei Shi, B. Jiang, Wenchao Wang, 2015, Journal of Sol-Gel Science and Technology.

Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang.

Jing Xiao, Yu Chen, Xuewei Shi, 2020, Journal of food science.

Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape

Fusheng Chen, Jing Xiao, Xuewei Shi, 2015, Natural product research.

Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes

Jing Xiao, Yu Chen, Xuewei Shi, 2020 .

Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition

Xuewei Shi, Xiaoyu Xu, Yuanyuan Miao, 2022, Fermentation.

Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

Jing Xiao, Yu Chen, Xuewei Shi, 2021 .

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Xuewei Shi, B. Zhuge, Xiaoji Zheng, 2017, MicrobiologyOpen.

Diversity and potential function of bacterial communities during milk fermentation of Kazak artisanal cheese

Jing Xiao, Xuewei Shi, Likang Deng, 2021, Process Biochemistry.

Functionalized dithiocarbamate chelating resin for the removal of Co2+ from simulated wastewater

Xuewei Shi, Huiling Zhao, Shuangliang Zhao, 2017, Applied Water Science.

Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China

Xuewei Shi, Bin Wang, Weidong Cheng, 2022, Foods.

Comparison of sugars, organic acids and aroma components of five table grapes in Xinjiang

Xuewei Shi, Bin Wang, Weidong Cheng, 2021 .

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Xuewei Shi, Bin Wang, Xiaochun Zheng, 2021, Frontiers in Microbiology.

Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation

Xuewei Shi, Bin Wang, Chengtao Wang, 2019, Molecules.

Investigation of dynamic changes in quality of small white apricot wine during fermentation

J. Sun, Xuewei Shi, Bin Wang, 2023, LWT.

Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China.

Xuewei Shi, B. Zhuge, Xiaoji Zheng, 2018, Food research international.

Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice

J. Sun, Xuewei Shi, Bin Wang, 2022, Fermentation.

Origin, Succession, and Control of Biotoxin in Wine

Xuewei Shi, Bin Wang, Tian Li, 2021, Frontiers in Microbiology.

Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China.

Jing Xiao, Xuewei Shi, Bin Wang, 2019, Food research international.

Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy

Xuewei Shi, Juan Dong, Wenxia Wang, 2021 .

Investigation of biosynthetic mechanisms of Monacolin K and pigments in Monascus purpureus based on transcriptomic analysis

Xuewei Shi, Bin Wang, Chen Dai, 2019, INTERNATIONAL SYMPOSIUM ON THE FRONTIERS OF BIOTECHNOLOGY AND BIOENGINEERING (FBB 2019).

Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)

Xuewei Shi, Bin Wang, Xiaoyu Xu, 2022, Foods.

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis

Fang Wang, Xuewei Shi, Bin Wang, 2023, Foods.

Analysis of physicochemical characteristics, antioxidant activity and key aroma compounds of five flat peach cultivars grown in Xinjiang

Xuewei Shi, Bin Wang, Chunyan Li, 2023, LWT.

Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang

J. Sun, Xuewei Shi, Bin Wang, 2023, LWT.