Guangqiang Wang

University of Shanghai for Science and Technology — China

Agricultural and Biological Sciences · Life Sciences

38h-index4.2kcitations188works3.02yr avg
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Research Topics

Probiotics and Fermented Foods(53), Gyrotron and Vacuum Electronics Research(37), Gut microbiota and health(32), Microwave Engineering and Waveguides(27), Terahertz technology and applications(21)

Publications188 total

Advances in the microbial production of erythritol: From synthetic biological foundations to circular biomanufacturing
Biotechnology Advances·2026
Anti-inflammatory potential of teichoic acids from Lactiplantibacillus plantarum AR113 and their effects on host immune responses
Food Bioscience·2026
Does Authoritarian‐Benevolent Leadership Promote Teachers' Voice Behaviour? The Mediating Role of Teachers' Self‐Efficacy and Trust in Their Principal
European Journal of Education·2026Open Access
Intracellular sorbitol improves the survival rate of <scp> <i>Lactiplantibacillus plantarum</i> </scp> after freeze‐drying
Journal of the Science of Food and Agriculture·2026
Effects of Lactiplantibacillus plantarum fermentation on sensory and in vitro antioxidant properties of ginger
Food Bioscience·2026
A fungal insoluble fiber from <em>Antrodia camphorata</em> Modulates <em>Ruminococcaceae</em> and <em>Helicobacter</em> to Restore Lipid Homeostasis via Glycerophospholipid Metabolism in HFD Mice
Food Science and Human Wellness·2026Open Access
Establishment of a CRISPR interference (CRISPRi) system in Limosilactobacillus reuteri AR673
Food Bioscience·2025
Random forest-guided decoding of multiplex role of initial brine salinity in shaping dichotomous equilibrium of microbial assembly and flavor compound in liquid phase and solid phase of radish Paocai during fermentation
Food Chemistry·2025
The formation mechanism, analysis strategies, and regulation measures of gellan gum-based films: A review
Carbohydrate Polymers·2025
Effects of probiotic fermentation on the volatile flavor and quality characteristics of ginger juice
Food Bioscience·2025
Shaping the future of probiotics, live biotherapeutic products, and fecal microbiota transplantation: 30 scientific recommendations from the CHINAGUT Conference
iMeta·2025· 4 citedOpen Access
Effect of carbohydrate protectant on survival rate of Lactiplantibacillus plantarum during freeze-drying
Food Bioscience·2025
Transcriptomics of Streptococcus thermophilus S-3: Patterns of nutrient requirements and metabolic responses under high-density fermentation conditions
Food Bioscience·2025· 1 cited
A Review of Probiotic Intervention Targets in Diseases: Unveiling Mechanisms and Providing Insights toward Engineering Strategies
Journal of Agricultural and Food Chemistry·2025
Lanthanide nanocrystals-based direct triple-state energy converters for mitophagy and ferroptosis-induced antitumor immunoreaction
Journal of Controlled Release·2025· 5 cited
Proteomic Analysis of Bifidobacterium animalis AR668 and AR668-R1 Under Aerobic Culture
Foods·2025Open Access
Regulatory effect of transcriptional regulators CcpA and PurR on exopolysaccharide biosynthesis in Lacticaseibacillus casei LC2W
Food Bioscience·2025
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review
Food Reviews International·2025
Structural characteristics of Saccharomyces cerevisiae mannoprotein and its immunomodulatory activities on RAW264.7 cells
International Journal of Biological Macromolecules·2025Open Access
Clinical Predictors and Prevalence of Enteral Nutrition Intolerance in Acute Pancreatitis: An Updated Systematic Review and Meta-Analysis
Nutrients·2025Open Access
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Frequent Co-authors

Lianzhong Ai(29), Yongjun Xia(28), Zhiqiang Xiong(17), Xin Song(9), Yijin Yang(7), Jianguo Wang(6), Xiangna Lin(5), Phoency Lai(5), Jianshen Yu(4), Tay‐Rong Chang(4), Shuang Jia(4), Zhennan Gu(3), Yong Q. Chen(3), Haiqin Chen(3), Wei Chen(3), Xin Gui(3), Xitong Xu(3), Weiwei Xie(3), Guoqing Chang(3), M. Zahid Hasan(3)