Dr Shaoyang Wang

PhD Candidate

Queensland Alliance for Agriculture and Food Innovation

Postdoctoral Research Fellow

Centre for Nutrition and Food Sciences

0416 064 541

07 3443 2478

shaoyang.wang@uq.edu.au

Level 1, Block 10, Health and Food Sciences Precinct (Coopers Plains)

Mr Shaoyang Wang has backgrounds in biology, oenology and wine microbiology. He is currently doing a PhD on wine mouthfeel and physical measurements.

Publications

Journal Articles (7)

Journal Articles

Wang, Shaoyang, Li, Siyu, Zhao, Hongfei, Gu, Pan, Chen, Yuqi, Zhang, Bolin and Zhu, Baoqing (2018). Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation. Food Research International, 108, 254-263. doi: 10.1016/j.foodres.2018.03.032

Wang, Shaoyang, Li, Yiqing, Ren, Jie, Gu, Pan, Li, Teng, Wu, Yuwen, Zhang, Bolin and Zhu, Baoqing (2018). Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period. Food Bioscience, 22, 121-128. doi: 10.1016/j.fbio.2018.01.003

Liu, Yaran, Wang, Shaoyang, Ren, Jie, Yuan, Guanshen, Li, Yiqing, Zhang, Bolin and Zhu, Baoqing (2018). Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Data in Brief, 17, 926-937. doi: 10.1016/j.dib.2018.01.090

Ren, Jie, Wang, Shaoyang, Ning, Yan, Wang, Mengze, Wang, Liying, Zhang, Bolin and Zhu, Baoqing (2018). The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine. Journal of the Institute of Brewing, 124 (1), 57-67. doi: 10.1002/jib.469

Liu, Yaran, Wang, Shaoyang, Ren, Jie, Yuan, Guanshen, Li, Yiqing, Zhang, Bolin and Zhu, Baoqing (2018). Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Research International, 103, 301-315. doi: 10.1016/j.foodres.2017.10.038

Li, Yingcan, Gu, Pan, Wang, Liwei, Wang, Shaoyang, Yang, Hangyu, Zhang, Bolin, Zhu, Baoqing and Ma, Chao (2017). Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China. Journal of Food Processing and Preservation, 41 (5) e13197, e13197. doi: 10.1111/jfpp.13197

Ouyang, Xiaoyu, Wang, Shaoyang, Yuan, Guanshen, Liu, Yaran, Gu, Pan, Zhang, Bolin and Zhu, Baoqing (2017). Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits. International Journal of Food Science and Technology, 52 (2), 448-456. doi: 10.1111/ijfs.13300

Areas of research

Centre for Food & Nutrition Sciences