Shuo Wang, Ph.D.

2017- University of West Virginia, Portland, OR, United States 
"Shuo Wang"

Shuo Wang got his Ph.D. in Computation and Neural Systems from the California Institute of Technology in 2014, and did his postdoctoral research at the California Institute of Technology and Princeton University before joining the faculty at WVU in 2017. His research interests revolve around visual saliency, attention, and face processing, and he also has a strong interest in autism research. He employs an array of neuroscience methods, including psychophysics, eye tracking, intracranial electrophysiology, fMRI, EEG, and computational modeling.

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Ralph Adolphs grad student 2014 Caltech
Ralph Adolphs post-doc 2014-2016 Caltech
Alexander T. Todorov post-doc 2016-2017 Princeton
James W. Simpkins research scientist West Virginia University


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Ralph Adolphs collaborator
Qi Chen collaborator
Ueli Rutishauser collaborator
Alexander T. Todorov collaborator
Rongjun Yu collaborator
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Wei L, Chen H, Liu R, et al. (2021) Fluorescent sensor based on quantum dots and nano-porphyrin for highly sensitive and specific determination of ethyl carbamate in fermented food. Journal of the Science of Food and Agriculture
Zhang QL, Wang S, Zhang Y, et al. (2021) The effect of refined nursing intervention on patients undergoing maintenance hemodialysis in the hemodialysis center during the COVID-19 epidemic. Bmc Nursing. 20: 66
Hu Y, Wu S, Wang Y, et al. (2021) Unbiased Immunization Strategy Yielding Specific Nanobodies against Macadamia Allergen of Vicilin-like Protein for Immunoassay Development. Journal of Agricultural and Food Chemistry
Wu Y, Dong L, Wu Y, et al. (2021) Effect of methylglyoxal on the alteration in structure and digestibility of α-lactalbumin, and the formation of advanced glycation end products under simulated thermal processing. Food Science & Nutrition. 9: 2299-2307
Xu Y, Lin G, Spada C, et al. (2021) Public Knowledge, Attitudes, and Practices Behaviors Towards Coronavirus Disease 2019 (COVID-19) During a National Epidemic-China. Frontiers in Public Health. 9: 638430
Han Z, Gao J, Zhang S, et al. (2021) Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying. Foods (Basel, Switzerland). 10
Mao Z, Jiang H, Wang S, et al. (2021) The MdHY5-MdWRKY41-MdMYB transcription factor cascade regulates the anthocyanin and proanthocyanidin biosynthesis in red-fleshed apple. Plant Science : An International Journal of Experimental Plant Biology. 306: 110848
Zhang Y, Dong L, Zhang J, et al. (2021) Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins. Annual Review of Food Science and Technology. 12: 259-286
Zou R, Wang S, Li F, et al. (2021) The Application of Head-Up Tilt Test to Diagnose Hemodynamic Type of Orthostatic Intolerance in Children Aged Between 3 and 5 Years. Frontiers in Pediatrics. 9: 623880
Wang S, Jin Y, Chen J, et al. (2021) Blood lead levels of Chinese children from 1991 to 2020: Based on Monte Carlo simulation. Environmental Pollution (Barking, Essex : 1987). 278: 116823
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