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Food Chemistry|May 3, 2022
Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3Daqiao Yang, Chunsheng Li, Laihao Li, et al.
Food Chemistry|January 1, 2026
Insight into the shell discoloration on black tiger shrimp (Penaeus monodon) induced by water change under frozen storageYuan Chai, Shengjun Chen, Ya Wei, et al.
Food Chemistry|January 7, 2025
Detection of amino thiols from fish samples by stable isotope chemical labelling coupled with ultra-performance liquid chromatography-tandem mass spectrometrySiyuan Wu, Yang Feng, Shengjun Chen, et al.
Foods (Basel, Switzerland)|November 29, 2019
In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale GelatinFeng Xiao, Shengjun Chen, Laihao Li, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauceChunsheng Li, Wenjing Li, Laihao Li, et al.
International Journal of Biological Macromolecules|April 8, 2021
Degradation of Codium cylindricum polysaccharides by H2O2-Vc-ultrasonic and H2O2-Fe2+-ultrasonic treatment: Structural characterization and antioxidant activityShanglong Yan, Chuang Pan, Xianqing Yang, et al.
Food Chemistry|January 10, 2026
Construction of correlation networks and metabolic pathways reveals the self-gel and flavor formation mechanisms of silver carp surimi during natural fermentation based on volatile and non-volatile metabonomicsChunhui Wang, Shengjun Chen, Yongqiang Zhao, et al.
Foods (Basel, Switzerland)|July 9, 2022
Effects of Modified Atmosphere Packaging with Different Gas Ratios on the Quality Changes of Golden Pompano (Trachinotus ovatus) Fillets during Superchilling StorageXiaofan Zhang, Chuang Pan, Shengjun Chen, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contributionQiaoyan Cui, Laihao Li, Hui Huang, et al.
Marine Drugs|October 22, 2021
Purification and Identification of Novel Xanthine Oxidase Inhibitory Peptides Derived from Round Scad (Decapterus maruadsi) Protein HydrolysatesXiao Hu, Ya Zhou, Shaobo Zhou, et al.
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