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Food Chemistry|July 3, 2024
Effect of cytochrome c release on the mitochondrial-dependent apoptosis and quality deterioration of black rockfish (Sebastes schlegelii) postmortem storageXiaowei Fan, Yu Song, Yanjun Liu, et al.
Talanta|May 18, 2024
A smartphone-assisted portable sensing hydrogel modules based on UCNPs and Co3O4 NPs for fluorescence quantitation of hypoxanthine in aquatic productsYunrui Cao, Yu Song, Xiaowei Fan, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
Effects of apoptosis on quality changes of Larimichthys crocea postmortem storage with emphasis on cytochrome c-mediated lipid deteriorationXiaowei Fan, Yu Song, Yanjun Liu, et al.
Food Chemistry|February 21, 2026
Insight into the mechanism of natural preservatives (rosmarinic acid and phytic acid) against quality deterioration of Pacific white shrimp through interactions with hemocyaninJunpeng Zeng, Xiaowei Fan, Junyi Song, et al.
Food Chemistry|April 28, 2024
A smartphone-assisted sensing hydrogels based on UCNPs@SiO2-phenol red nanoprobes for detecting the pH of aquatic productsYunrui Cao, Yu Song, Xiaowei Fan, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
A comparative lipid profile of four fish species: From muscle to industrial by-products based on RPLC-Q-TOF-MS/MSXinyu Cao, Mengjie Xu, Tingyu Feng, et al.
Food Chemistry|March 12, 2025
Low temperature, high salinity depuration enhances Pacific oyster (Crassostrea gigas) lipid nutrition during anhydrous living-preservation: Lipidomic insights based on RPLC-Q-TOF-MS/MSXinyu Cao, Yu Song, Xiaowei Fan, et al.
Food Chemistry|December 14, 2024
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying processJunpeng Zeng, Nan Meng, Yu Song, et al.
Food Chemistry|February 13, 2024
Characterization of oxylipins in Antarctic krill oil (Euphausia superba) during storage based on RPLC-MS/MS analysisNan Meng, Xincen Wang, Yu Song, et al.
Food Chemistry|April 27, 2025
Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alterationJunpeng Zeng, Xiaowei Fan, Nan Meng, et al.
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