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Food Chemistry|September 10, 2023
Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalitiesLongteng Zhang, Qian Li, Wei Zhang, et al.Foods (Basel, Switzerland)|January 11, 2022
Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp (<i>Hypophthalmichthys molitrix</i>) by Dissolving Hydroxyapatite and CollagenYueyue Liu, Huiman Jiang, Longteng Zhang, et al.Food Chemistry|February 11, 2018
Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp (Solenocera melantho) using an iTRAQ-based strategyJing Shi, Longteng Zhang, Yutian Lei, et al.Food Research International (Ottawa, Ont.)|February 19, 2022
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approachShuai Zhuang, Yuqing Tan, Hui Hong, et al.Journal of Food Protection|February 22, 2017
Biogenic Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during StorageQingzheng Li, Jian Lv, Longteng Zhang, et al.Food Chemistry|February 5, 2017
The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) filletsDapeng Li, Longteng Zhang, Sijia Song, et al.International Journal of Food Microbiology|February 8, 2018
Effects of chitosan oligosaccharides on microbiota composition of silver carp (Hypophthalmichthys molitrix) determined by culture-dependent and independent methods during chilled storageShiliang Jia, Xiaochang Liu, Zhan Huang, et al.Food Microbiology|September 1, 2018
Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenolsShiliang Jia, Zhan Huang, Yutian Lei, et al.Food Chemistry|September 7, 2016
The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortemLongteng Zhang, Qian Li, Jian Lyu, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Structural characteristics of high-moisture extrudates with oil-in-water emulsionsHong Wang, Longteng Zhang, Tomasz Pawel Czaja, et al.Pageof 7