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Food Research International (Ottawa, Ont.)|March 1, 2021
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic networkYue Zhao, Yueqi Wang, Chunsheng Li, et al.
Current Research in Food Science|December 26, 2022
Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storageKangting Sun, Chuang Pan, Shengjun Chen, et al.
Food & Function|July 19, 2018
Preparation of a fermentation solution of grass fish bones and its calcium bioavailability in ratsShuwei Tang, Shiyuan Dong, Ming Chen, et al.
Current Research in Food Science|October 7, 2022
Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)Daqiao Yang, Chunsheng Li, Laihao Li, et al.
Molecules (Basel, Switzerland)|August 22, 2019
Purification and Identification of Antioxidant Peptides from Schizochytrium Limacinum Hydrolysates by Consecutive Chromatography and Electrospray Ionization-Mass SpectrometryXiao Hu, Xianqing Yang, Qiong Wu, et al.
Food Chemistry|September 29, 2024
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory scienceYujie Li, Yanyan Wu, Shengjun Chen, et al.
Molecules (Basel, Switzerland)|September 28, 2024
Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography-Ion Mobility SpectrometryTianyu Chen, Yong Xue, Chunsheng Li, et al.
Food Research International (Ottawa, Ont.)|March 1, 2025
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromicsYujie Li, Yanyan Wu, Shengjun Chen, et al.
Frontiers in Nutrition|December 5, 2022
Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)Di Wang, Xupeng Li, Xianqing Yang, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausageChunsheng Li, Yue Zhao, Yueqi Wang, et al.
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