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王虎虎

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Cai Linlin, Wang Huhu, Xie Yunting, Xu Xinglian, Zhou Guanghong.sRNA networks as molecular switches: Decoding foodborne bacterial pathogen adaptation from farm to fork to clinic and prospects for next-generation precision interventions,TRENDS IN FOOD SCIENCE &amp;amp; TECHNOLOGY,2026,168:-(Participating authors)

Wang Huawei, Ma Guangxia, Fan Zhenzhen, Wang Huhu, Xu Xinglian.Low temperature storage leads to advanced upregulation of typical virulence regulators, pyk and purR of enterotoxigenic Staphylococcus aureus cultured on chicken meat,FOOD MICROBIOLOGY,2025,128:-(Correspondence Author)

李宛玲,李青,马欣,贺建生,徐幸莲,王虎虎.不同原料鸡品种对新疆特色烤鸡品质特性与风味的影响,食品工业科技,2025,:1-15(Correspondence Author)

Lyu Chongyang, Hu Haijing, Cai Linlin, He Shuwen, Xu Xinglian, Zhou Guanghong, Wang Huhu.A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis,JOURNAL OF ADVANCED RESEARCH,2025,71:127-139(Correspondence Author)

Qin Shan, Wang Huhu, Xu Xinglian, Jia Zhen, Lu Shiling, Wang Hui, Zhang Qiuqin.Environmental driving forces affect the biogenic amine degradation performance of Lactiplantibacillus plantarum,FOOD BIOSCIENCE,2025,74:-(Participating authors)

Cai Linlin, Xie Yunting, Hu Haijing, Lv Chongyang, Shao Liangting, Wang Huhu, Xu Xinglian, Zhou Guanghong.SaaS sRNA promotes the interfering effect of Salmonellaon hepatic iron metabolism via modulating ferroportin 1.,iScience,2025,28(2):111660-111660(Co corresponding author)

Lyu Chongyang, Li Yueguang, Dong Yang, Xu Xinglian, Wang Huhu.Comprehensive evaluation of the bacterial adhesion and spoilage capacity of meat-borne Acinetobacter spp.,FOOD RESEARCH INTERNATIONAL,2025,203:-(Correspondence Author)

Shao Xuefei, Wang Huhu, Song Xiangyu, Xu Na, Cai Linlin, Xu Xinglian.Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time,FOOD CHEMISTRY,2025,480:-(Participating authors)

Sun Siyu, Li Yaoyi, Sun Mingxin, Wang Hansen, Xu Xinglian, Wang Huhu.Inactivation mechanisms of Acinetobacter haemolyticus subjected to varying duration of pulsed light treatment,FOOD BIOSCIENCE,2025,65:-(Correspondence Author)

Liu Silu, Shao Liangting, Dong Yang, Gong Junming, Yang Xinqi, Li Fang, Xu Xinglian, Wang Huhu.Hydrolysis of myofibrillar proteins by protease AprA secreted from Pseudomonas fragi: Preference for degrading Ala-linked peptide bonds,FOOD CHEMISTRY,2025,479:-(Correspondence Author)

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