Effect of fatty acids on the flavor formation of fish sauce von Ding, Anzi, Zhu, Meng, Qian, Xiaoqing, Shi, Liu, Huang, Huang, Xiong, Guangquan, Wang, Jun, Wang, Lan

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Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets von Xia, Yuting, Zhang, Wei, Shi, Gangpeng, Wang, Chao, Wang, Lan, Shi, Liu, Chen, Sheng, Chen, Lang, Guo, Xiaojia, Wu, Wenjin, Ding, Anzi, Zhang, Yun, Xiong, Guangquan

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Convolutional Neural Network-Based Fish Posture Classification von Li, Xin, Ding, Anzi, Mei, Shaojie, Wu, Wenjin, Hou, Wenguang

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Effects of fatty acid chain length on properties of potato starch-fatty acid complexes under partially gelatinization von Wang, Lan, Wang, Wei, Wang, Yiwen, Xiong, Guangquan, Mei, Xin, Wu, Wenjing, Ding, Anzi, Li, Xin, Qiao, Yu, Liao, Li

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Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat von Zhou, Mingzhu, Shi, Gangpeng, Deng, Yi, Wang, Chao, Qiao, Yu, Xiong, Guangquan, Wang, Lan, Wu, Wenjin, Shi, Liu, Ding, Anzi

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Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage von Wang, Lan, Xiong, Guangquan, Peng, Yong-bo, Wu, Wenjing, Li, Xin, Wang, Jun, Qiao, Yu, Liao, Li, Ding, Anzi

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Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles von Huang, Han, Wang, Lan, Xiong, Guangquan, Shi, Liu, Li, Xin, Ding, Anzi, Qiao, Yu, Yang, Yuping, Wu, Wenjing

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Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets ( Lctalurus punctatus ) During Refrigeration von Ling, Yuzhao, Zhou, Mingzhu, Qiao, Yu, Xiong, Guangquan, Wei, Lingyun, Wang, Lan, Wu, Wenjin, Shi, Liu, Ding, Anzi, Li, Xin

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Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage von Zhou, Mingzhu, Ling, Yuzhao, Chen, Fangxue, Wang, Chao, Qiao, Yu, Xiong, Guangquan, Wang, Lan, Wu, Wenjin, Shi, Liu, Ding, Anzi

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In Vitro Antibacterial Mechanism of High-Voltage Electrostatic Field against Acinetobacter johnsonii von Huang, Han, Gao, Tianqi, Qian, Xiaoqing, Wu, Wenjing, Fan, Xiuzhi, Shi, Liu, Xiong, Guangquan, Ding, Anzi, Li, Xin, Qiao, Yu, Liao, Li, Wang, Lan

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Magnetic Levitation With Cylindrical Magnets for Density-Based Measurement von Liu, Jialuo, Ding, Anzi, Cao, Quanliang

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Radial Magnetic Levitation and Its Application to Density Measurement, Separation, and Detection of Microplastics von Xia, Liangyu, Liu, Ruiqi, Liu, Jialuo, Zhu, Xinhui, Ding, Anzi, Cao, Quanliang

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Density-Based High-Sensitivity Measurement and Separation via Axial Magnetic Levitation von Cao, Quanliang, Ding, Anzi, Liu, Jialuo, Han, Xiaotao

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Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods von Ding, Anzi, Zhu, Meng, Qian, Xiaoqing, Li, Jiapeng, Xiong, Guangquan, Shi, Liu, Wu, Wenjin, Wang, Lan

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Effects of hypoxia on meat qualities and muscle metabolism in rainbow trout (Oncorhynchus mykiss) during short-time transportation and its relief by reoxygenation von Wu, Yiwen, Zhao, Manman, Xiong, Guangquan, Sun, Weiqing, Wu, Wenjin, Ding, Anzi, Chen, Sheng, Wang, Lan, Shi, Liu

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Pressure Difference Puffing Process of Surimi-Starch Chips von Dandan WANG, Lan WANG, Jiangtao LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Wenfang HAN

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Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics von Chen, Fangxue, Shen, Lingwei, Shi, Xujia, Deng, Yi, Qiao, Yu, Wu, Wenjin, Xiong, Guangquan, Wang, Lan, Li, Xin, Ding, Anzi, Shi, Liu

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Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides) von Shi, Liu, Yang, Tao, Xiong, Guangquan, Li, Xin, Wang, Xiaohong, Ding, Anzi, Qiao, Yu, Wu, Wenjin, Liao, Li, Wang, Lan

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Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage von Huang, Han, Sun, Weiqing, Xiong, Guangquan, Shi, Liu, Jiao, Chunhai, Wu, Wenjing, Li, Xin, Qiao, Yu, Liao, Li, Ding, Anzi, Wang, Lan

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Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia) von Shi, Liu, Xiong, Guangquan, Yin, Tao, Ding, Anzi, Li, Xin, Wu, Wenjin, Qiao, Yu, Liao, Li, Jiao, Chunhai, Wang, Lan

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