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Scientific Reports|October 6, 2025
Enhanced spatiotemporal skeleton modeling: integrating part-joint attention with dynamic graph convolutionYanghong Qin, Shengrui Liu, Chunhong Yuan
Food Science & Nutrition|March 29, 2019
Antioxidant and antibacterial properties of coating with chitosan-citrus essential oil and effect on the quality of Pacific mackerel during chilled storageYuan Li, Chunhua Wu, Tiantian Wu, et al.
Scientific Reports|August 19, 2025
Research on deep learning model for stock prediction by integrating frequency domain and time series featuresWenjie Sun, Jianhua Mei, Shengrui Liu, et al.
Journal of Agricultural and Food Chemistry|August 11, 2023
Mitochondria of Live Mizuhopecten yessoensis Scallops Can Sensitively Respond to Quality Changes during Dry/Reimmersed Storage as Determined by TMT-Labeled Proteomic AnalysisZhongzhuan Yin, Yang Liu, Yaxuan Li, et al.
Journal of Food Science|March 16, 2012
Structural stability of myosin rod from silver carp as affected by seasonChunhong Yuan, Xichang Wang, Shunsheng Chen, et al.
International Journal of Biological Macromolecules|November 22, 2019
Intelligent gelatin/oxidized chitin nanocrystals nanocomposite films containing black rice bran anthocyanins for fish freshness monitoringsYujun Ge, Yuan Li, Yan Bai, et al.
Food Chemistry|February 28, 2015
The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gelChunhua Wu, Chunhong Yuan, Shiguo Chen, et al.
Journal of Food Science|June 7, 2024
The effect of ohmic heating conditions and heating modes on gel properties of unwashed pre-rigor common carp (Cyprinus carpio) surimiRanran Wang, Jingying Mu, Kefeng Yu, et al.
Journal of Food Processing and Preservation|February 28, 2017
Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift ProcessingYuanyong Tian, Wei Wang, Chunhong Yuan, et al.
Journal of Food Biochemistry|July 9, 2021
Identification of novel antioxidant peptide from porcine plasma hydrolysate and its effect in in vitro digestion/HepG2 cells modelGaoshang Li, Junqi Zhan, Lingping Hu, et al.
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