Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments von Zhang, Xiaojing, Gao, Pei, Xia, Wenshui, Jiang, Qixing, Liu, Shaoquan, Xu, Yanshun

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Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes von Liu, Cikun, Xu, Yanshun, Xia, Wenshui, Jiang, Qixing

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Comparison of the flavor qualities between two varieties of Mercenaria mercenaria von Zhang, Zhidong, Chen, Suhua, Chen, Aihua, Xu, Yanshun, Zhang, Yu, Yu, Wenwen, Cao, Yi, Jia, Chaofeng, Wu, Yangping

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Transcriptome analysis of the effects of chitosan on the hyperlipidemia and oxidative stress in high-fat diet fed mice von Wang, Bin, Zhang, Sicong, Wang, Xiaoya, Yang, Shuo, Jiang, Qixing, Xu, Yanshun, Xia, Wenshui

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Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle von Jiang, Qixing, Han, Jingwen, Gao, Pei, Yu, Lixia, Xu, Yanshun, Xia, Wenshui

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Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cy... von Ding, Yuxin, Feng, Ruonan, Zhu, Zhifei, Xu, Junmin, Xu, Yanshun

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Effect of kojic acid-grafted-chitosan oligosaccharides as a novel antibacterial agent on cell membrane of gram-positive and gram-negative bacteria von Liu, Xiaoli, Xia, Wenshui, Jiang, Qixing, Xu, Yanshun, Yu, Peipei

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Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus von Xu, Yanshun, Xia, Wenshui, Yang, Fang, Nie, Xiaohua

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Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets von Alahmad, Kamal, Xia, Wenshui, Jiang, Qixing, Xu, Yanshun

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Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish von Zeng, Xuefeng, Xia, Wenshui, Wang, Jinsong, Jiang, Qixing, Xu, Yanshun, Qiu, Yong, Wang, Haiying

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Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength von Fu, Yaping, Xu, Yanshun

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Acid-induced aggregation of actomyosin from silver carp ( Hypophthalmichthys molitrix) von Xu, Yanshun, Xia, Wenshui, Jiang, Qixing, Rao, Shengqi

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Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors von Wen, Xinyi, Chen, Aihua, Wu, Yangping, Yang, Yunyi, Xu, Yanshun, Xia, Wenshui, Zhang, Yu, Cao, Yi, Chen, Suhua

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Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp ( Ctenopharyngodon idella ) Muscle von Tie, Huaimao, Lu, Xuan, Yu, Dawei, Yang, Fang, Jiang, Qixing, Xu, Yanshun, Xia, Wenshui

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Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing von Yu, Lixia, Jiang, Qixing, Yu, Dawei, Xu, Yanshun, Gao, Pei, Xia, Wenshui

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Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis) von Xu, Yanshun, Chen, Yanping, Cao, Yaqun, Huang, Wenxia, Zhang, Sicong, Xia, Wenshui, Jiang, Qixing

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Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus von Xu, Yanshun, Xia, Wenshui, Yang, Fang, Nie, Xiaohua

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Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials von Xu, Yixin, Liu, Xiaoli, Jiang, Qixing, Yu, Dawei, Xu, Yanshun, Wang, Bin, Xia, Wenshui

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Preparation and characterization of chitosan-stearate complexes and in vitro evaluation on the adsorption of deoxycholic acid salt von Xu, Yiyu, Xu, Yanshun, Zhang, Jiali, Xia, Wenshui

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Effect of Temperature on Protein Compositional Changes of Big Head Carp (Aristichthys nobilis) Muscle and Exudates von Qixing, Jiang, Zhengran, Ma, Shuoshuo, Wang, Yanshun, Xu, Fengyu, Tang, Xueqin, Xu, Peipei, Yu, Wenshui, Xia

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