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Current Research in Food Science|May 2, 2024
Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditionsYanmo Pan, Qinxiu Sun, Yang Liu, et al.
Food Chemistry: X|April 20, 2026
Effect of sodium lactate on the gel quality of cold-stored Litopenaeus vannamei: Perspective of 4D-DIA proteomicsYantao Yin, Huixiang Ye, Jia Cai, et al.
Food Chemistry: X|November 26, 2021
Quality and volatile compound analysis of shrimp heads during different temperature storageZhenyang Liu, Qiumei Liu, Shuai Wei, et al.
Food & Function|January 26, 2022
The anti-fatigue effect of the Auxis thazard oligopeptide via modulation of the AMPK/PGC-1α pathway in miceYushan Qu, Hongwu Ji, Wenkui Song, et al.
Journal of Food Science|January 13, 2021
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)Yang Liu, Qinxiu Sun, Yanmo Pan, et al.
Foods (Basel, Switzerland)|August 29, 2024
Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp PasteHuanming Liu, Ailian Huang, Jiawen Yi, et al.
Chemical Communications (Cambridge, England)|February 11, 2026
Polyaniline-encapsulated NiFe layered double hydroxide electrocatalyst for robust water oxidationFengming Zhang, Filip Ublekov, Yue Li, et al.
Food Research International (Ottawa, Ont.)|March 12, 2026
Integrated multi-omics to analyze the generation mechanism of volatile substances in refrigerated tilapia filletsZhenyang Liu, Naiyong Xiao, Lei Qin, et al.
Food Chemistry: X|June 4, 2026
Virgin coconut oil: A comprehensive review of its health impacts and functional food applicationsImad Khan, Zehua Qiu, Jianguo Zhang, et al.
Foods (Basel, Switzerland)|November 27, 2021
Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of ShrimpZhenyang Liu, Qiumei Liu, Di Zhang, et al.
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