Shangci Wang

Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

Jeehyun Lee, JeongAe Heo, K. Choi, 2019, Foods.

Volatile Profile Characterization of Commercial Peach (Prunus persica) Cultivars Grown in Georgia, USA

R. A. Itle, J. Mohammed, Shangci Wang, 2021, Horticulturae.

Efficacy of Acetic Acid or Chitosan for Reducing the Prevalence of Salmonella- and Escherichia coli O157:H7-Contaminated Leafy Green Plants in Field Systems.

M. Erickson, Peter W. Cook, Shangci Wang, 2019, Journal of food protection.

Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate.

M. Wang, Shangci Wang, K. Adhikari, 2019, Journal of food science.

Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup

Shangci Wang, K. Adhikari, Shaokang Zhang, 2019, Foods.

Consumer perceptions and other influencing factors about monosodium glutamate in the United States

Shangci Wang, K. Adhikari, 2018, Journal of Sensory Studies.

Effects of short storage on consumer acceptability and volatile compound profile of roasted peanuts

Y. Hung, Shangci Wang, K. Adhikari, 2017 .

Acceptability and Preference Drivers of Freshly Roasted Peanuts.

Y. Hung, Shangci Wang, K. Adhikari, 2017, Journal of food science.

An extracellular laccase with potent dye decolorizing ability from white rot fungus Trametes sp. LAC-01.

Shan-Shan Wang, Shangci Wang, Guo-Qing Zhang, 2015, International journal of biological macromolecules.