Dr. Shuo Wang | Food nutrition | Best Researcher Award
Associate Professor at Yangzhou University, China
Dr. Shuo Wang is an Associate Professor at Yangzhou University, specializing in food science and engineering. With a Ph.D. from Akita Prefectural University, Japan, he leads multiple research projects focused on food safety, fermentation, and chemical analysis in food processing. His work has been widely published in leading journals, and he holds several patents.
Publications Profile
π Education Details
- Ph.D. in Food Science, Akita Prefectural University, Japan
- Current Position: Associate Professor, Yangzhou University
π©βπ¬ Professional Experience
- Lead researcher on projects funded by the National Natural Science Foundation (NSFC) and Jiangsu Basic Science Project
- Expertise in fermented food processes, rapid fermentation modeling, and food contaminant analysis
- Over 40 research papers published in high-impact journals
- Industry collaboration on high-immunoactive polysaccharide development
π± Research Interests
- Fermented Food Science: Enhancing flavor and efficiency in soy sauce production
- Food Safety & Chemical Contaminants: Detection of polycyclic aromatic hydrocarbons (PAHs) in fried and grilled foods
- Functional Food Ingredients: Development of bioactive polysaccharides from Cordyceps
π Awards and Honors
- Multiple patents filed in food science innovations
- Published in top-tier journals such as Food Bioscience, LWT, and Journal of Cereal Science
- Recognized contributor to food safety advancements through research in high-risk chemical contaminants
π Conclusion
Dr. Wangβs contributions to food science span across fermentation optimization, food safety innovations, and functional ingredient development. His research has significantly impacted food safety regulations and industry practices, positioning him as a leader in the field. With a strong academic presence, impactful publications, and patented innovations, he continues to drive advancements in food science and technology.
Publications π
π Advancements and Future Perspectives in the Study of Oligosaccharides Derived from Edible-Medicinal Mushrooms
π Food Bioscience, ποΈ 2024-10 | π Journal article
π DOI: 10.1016/j.fbio.2024.104874
π₯ Contributors: Shuo Wang, Jiajie Qi, Xiaoming Cai, Weijie Wu, Zhuo A. Wang, Siming Jiao, Caihong Dong, Yi Li, Zhenquan Yang
π΅ Addition of Lactic Acid Bacteria Modulates Microbial Community and Promotes the Flavor Profiles of Kombucha
π Food Bioscience, ποΈ 2024-08 | π Journal article
π DOI: 10.1016/j.fbio.2024.104340
π₯ Contributors: Shuo Wang, Chuanwei Li, Qiangshen Xu, Ying Wang, Shuai Wang, Yongping Zou, Zhenquan Yang, Lei Yuan
πΆ Changes on Physiochemical Properties and Volatile Compounds of Chinese Kombucha During Fermentation
π Food Bioscience, ποΈ 2023-10 | π Journal article
π DOI: 10.1016/j.fbio.2023.103029
π₯ Contributors: Shuo Wang, Chuanwei Li, Ying Wang, Shuai Wang, Yongping Zou, Ziang Sun, Lei Yuan
πΊ Effects of Crystal Malts as Adjunct on the Quality of Craft Beers
π Journal of Food Processing and Preservation, ποΈ 2022-07 | π Journal article
π DOI: 10.1111/jfpp.16684
π₯ Contributors: Shuo Wang, Chuanyan Zhao, Yirong Wang, Chuanwei Li, Ziang Sun, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang
πΎ Studies on the Volatile Composition in Crystal Malts by Using HS-SPMEβGC-MS
π Journal of Cereal Science, ποΈ 2022-05 | π Journal article
π DOI: 10.1016/j.jcs.2022.103464
π₯ Contributors: Shuo Wang, Yirong Wang, Chuanyan Zhao, Xiaofang Liu, Yongqi Yin, Zhengfei Yang, Weiming Fang
π³ Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil During Frying
π Analytical Letters, ποΈ 2021-12-12 | π Journal article
π DOI: 10.1080/00032719.2021.1893328
π₯ Contributors: Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jieyu Chen, Han Zhang
π« Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy
π Analytical Letters, ποΈ 2021-09-22 | π Journal article
π DOI: 10.1080/00032719.2020.1858092
π₯ Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen
π« Effect of Volatile Compounds on the Quality of Miso (Traditional Japanese Fermented Soybean Paste)
π LWT, ποΈ 2021-03 | π Journal article
π DOI: 10.1016/j.lwt.2020.110573
π₯ Contributors: Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen
πΆ Rapid Detection of Quality of Japanese Fermented Soy Sauce Using Near-Infrared Spectroscopy
π Analytical Methods, ποΈ 2020 | π Journal article
π DOI: 10.1039/D0AY00521E
π₯ Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen
πΆ Effect of Volatile Compounds on the Quality of Japanese Fermented Soy Sauce
π LWT, ποΈ 2019-08 | π Journal article
π DOI: 10.1016/j.lwt.2019.05.050
π₯ Contributors: Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu Chen