Wei Wang

Comparison of muscle lipidomes between cattle-yak, yak, and cattle using UPLC–MS/MS

F. Geng, Yang Lin, Jinqiu Wang, 2021 .

Nitrite‐reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes

Chunyan Zhou, Lili Ji, Zhiping Zhao, 2022, Food Bioengineering.

Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages.

Yinfeng Zhao, Chunyan Zhou, Lili Ji, 2022, Food research international.

Characterization of Quality Properties in Spoiled Mianning Ham

Rui Zhang, Yanli Zhu, Lili Ji, 2022, Foods.

Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef

Ruiqi Cao, Ting Bai, Bo Hou, 2023, Foods.

In-depth mapping of the proteome of Tibetan pig tenderloin (longissimus dorsi) using offline high-pH reversed-phase fractionation and LC-MS/MS.

F. Geng, Fumin Chi, Zhang Luo, 2019, Journal of food biochemistry.

An artificial pathway for trans-4-hydroxy-L-pipecolic acid production from L-lysine in Escherichia coli.

Jie Cheng, Su-yi Zhang, Yao Lu, 2022, Bioscience, biotechnology, and biochemistry.

Advances in the Production of Theanine by Plants and Microorganisms

Ting Bai, Jiamin Zhang, Wei Wang, 2023, Fermentation.