Showing results (11-20 of 117) with videos related to
Sort By:
Pageof 12
Food Research International (Ottawa, Ont.)|March 3, 2025
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of startersChunsheng Li, Yongqiang Zhao, Yueqi Wang, et al.Robotics and Biomimetics|April 8, 2016
Single-step collision-free trajectory planning of biped climbing robots in spatial trussesHaifei Zhu, Yisheng Guan, Shengjun Chen, et al.Food Chemistry|April 11, 2024
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genusChunsheng Li, Shengjun Chen, Hui Huang, et al.Frontiers in Nutrition|December 12, 2022
Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)Peng Chen, Yingjie Qiu, Shengjun Chen, et al.Journal of the Science of Food and Agriculture|April 5, 2023
A novel antioxidant protein of non-phycobiliprotein family derived from marine red alga Porphyra haitanensisPan Chuang, Fengting Tao, Bo Qi, et al.Frontiers in Nutrition|August 8, 2022
Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from ChouguiyuDaqiao Yang, Laihao Li, Chunsheng Li, et al.Food Chemistry|February 21, 2026
Novel insight into the flavor formation mechanism during air frying of tilapia by volatile and non-volatile metabolomics: Construction of correlation networks and formation pathways of key flavor metabolitesTianyu Chen, Shengjun Chen, Hui Huang, et al.Food Chemistry|November 17, 2019
Purification, characterization and antibacterial activities of red color-related protein found in the shell of kuruma shrimp, Marsupenaeus japonicusChuang Pan, Shoichiro Ishizaki, Shengjun Chen, et al.Food Chemistry|May 24, 2020
Red color-related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysisChuang Pan, Xiaoling Liang, Shengjun Chen, et al.Food & Function|May 13, 2015
The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cellsFengchao Zha, Binbin Wei, Shengjun Chen, et al.Pageof 12