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Journal of Food Biochemistry
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September 19, 2022
Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation
Naiyong Xiao, Huiya Xu, Quanyou Guo, et al.
Food Chemistry: X
|
April 10, 2024
Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars
Junya Liu, Min You, Xueshen Zhu, et al.
Journal of Food Science
|
March 28, 2026
An Integrated Autolysis Process Utilizing Endogenous Enzymes for Enhanced Astaxanthin Extraction and De-Esterification From Antarctic Krill
Kexin Wang, Yurui Zhang, Wenzheng Shi, et al.
Food Chemistry
|
July 13, 2026
Comparative analysis of non-volatile flavor compounds in salt-sugar co-cured grass carp fillets utilizing various frying techniques
Wei Zeng, Menglong Sun, Dajun Wang, et al.
Seminars in Cell & Developmental Biology
|
December 8, 2024
Collective mechanics of small migrating cell groups
Wenzheng Shi, Selena Gupta, Calina Copos, et al.
Food Chemistry
|
November 25, 2021
Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus)
Hongli Wang, Yao Zheng, Wenzheng Shi, et al.
Journal of the Science of Food and Agriculture
|
May 14, 2022
Fish proteins as potential precursors of taste-active compounds: an in silico study
Yun Hu, Naiyong Xiao, Yiting Ye, et al.
Food Science & Nutrition
|
March 9, 2019
Effect of ice water pretreatment on the quality of Pacific White Shrimps (<i>Litopenaeus vannamei</i>)
Nan Xu, Wenzheng Shi, Xichang Wang, et al.
International Journal of Biological Macromolecules
|
July 7, 2024
Four amino acids play an important role in the allergenicity of hemocyanin allergen
Hongwei Luan, Jiada Lu, Wenzheng Shi, et al.
Journal of Food Biochemistry
|
July 7, 2020
Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus)
Ludan Tu, Xugan Wu, Xichang Wang, et al.
Page
of 12
Search research articles
Search
Showing results (11-20 of 117) with videos related to
Sort By:
Page
of 12
Journal of Food Biochemistry
|
September 19, 2022
Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation
Naiyong Xiao, Huiya Xu, Quanyou Guo, et al.
Food Chemistry: X
|
April 10, 2024
Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars
Junya Liu, Min You, Xueshen Zhu, et al.
Journal of Food Science
|
March 28, 2026
An Integrated Autolysis Process Utilizing Endogenous Enzymes for Enhanced Astaxanthin Extraction and De-Esterification From Antarctic Krill
Kexin Wang, Yurui Zhang, Wenzheng Shi, et al.
Food Chemistry
|
July 13, 2026
Comparative analysis of non-volatile flavor compounds in salt-sugar co-cured grass carp fillets utilizing various frying techniques
Wei Zeng, Menglong Sun, Dajun Wang, et al.
Seminars in Cell & Developmental Biology
|
December 8, 2024
Collective mechanics of small migrating cell groups
Wenzheng Shi, Selena Gupta, Calina Copos, et al.
Food Chemistry
|
November 25, 2021
Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus)
Hongli Wang, Yao Zheng, Wenzheng Shi, et al.
Journal of the Science of Food and Agriculture
|
May 14, 2022
Fish proteins as potential precursors of taste-active compounds: an in silico study
Yun Hu, Naiyong Xiao, Yiting Ye, et al.
Food Science & Nutrition
|
March 9, 2019
Effect of ice water pretreatment on the quality of Pacific White Shrimps (<i>Litopenaeus vannamei</i>)
Nan Xu, Wenzheng Shi, Xichang Wang, et al.
International Journal of Biological Macromolecules
|
July 7, 2024
Four amino acids play an important role in the allergenicity of hemocyanin allergen
Hongwei Luan, Jiada Lu, Wenzheng Shi, et al.
Journal of Food Biochemistry
|
July 7, 2020
Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus)
Ludan Tu, Xugan Wu, Xichang Wang, et al.
Page
of 12