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Food Chemistry|February 25, 2025
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysisJinlin Li, Liping Yuan, Linlin Weng, et al.
Food Chemistry|September 12, 2024
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganismsBin Peng, Linju Xu, Chengwei Yu, et al.
Foods (Basel, Switzerland)|April 16, 2025
Gelatin-Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold StorageHuijuan Zhou, Jinlin Li, Chengwei Yu, et al.
Food Chemistry|December 25, 2022
Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysisYi Le, Xiaowei Lou, Chengwei Yu, et al.
Food Research International (Ottawa, Ont.)|June 14, 2024
Lipidomics profile and volatile compounds of squids (Illex argentinus, Ommastrephes Bartram and Dosidicus gigas) in the Argentine, North Pacific Ocean, Equator and Peru by UPLC-triple TOF-MS and HS-SPME-GC-O-MSBin Peng, Jinlin Li, Chengwei Yu, et al.
Food Chemistry: X|March 4, 2024
Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (<i>Ctenopharyngodon idella</i>) fillets during storage at 4 °CQingxi Liang, Xiangfei Hu, Bizhen Zhong, et al.
Frontiers in Veterinary Science|April 14, 2022
Identification of Potential Molecular Mechanism Related to Infertile EndometriosisXiushen Li, Li Guo, Weiwen Zhang, et al.
Cell Reports|March 7, 2023
Single-cell chromatin accessibility and transcriptome atlas of mouse embryosShan Jiang, Zheng Huang, Yun Li, et al.
Food Research International (Ottawa, Ont.)|May 22, 2026
A combined lipidomics and flavoromics approach reveals that enzymatic interesterification improves the flavor stability of stored grass carp (Ctenopharyngodon idella) oilBin Peng, Linchuan Xu, Huijuan Zhou, et al.
Food Chemistry: X|October 23, 2025
Integrated lipidomics and flavoromics approach elucidates the antioxidant-mediated preservation mechanisms in silver carp (<i>Hypophthalmichthys molitrix</i>) visceral fish oil during thermal processingBin Peng, Linchuan Xu, Liping Yuan, et al.
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