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Food Chemistry|April 10, 2025
Uncovering quality changes in oysters (Crassostrea hongkongensis) during frozen storage based on lipidomics and proteomicsYuanyuan Hu, Zhengze Quan, Zonghan Wang, et al.Food & Function|June 17, 2021
Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during <i>in vitro</i> digestionFeijian Liu, Xiuping Dong, Shike Shen, et al.Foods (Basel, Switzerland)|May 13, 2023
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary IntakeYisha Xie, Qingqing Liu, Wenwen Zhang, et al.Journal of the Science of Food and Agriculture|January 17, 2026
Non-destructive intelligent prediction of shelf life and quality of Tegillarca granosa using multilayer perceptron modelYi Yuan, Jiaxin Qiang, Songyi Lin, et al.Meat Science|April 25, 2020
Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed hamXiuxia Guo, Shuo Tao, Jinfeng Pan, et al.Food Chemistry|March 22, 2024
Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequenceChengyan Gao, Mantong Zhao, Xinwen Wang, et al.Foods (Basel, Switzerland)|August 12, 2023
Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-OligosaccharidesYong Wang, Caiyun Wu, Hui Jia, et al.Food Science & Nutrition|January 21, 2021
Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysisXinru Fan, Xiaoyu Lin, Chunhua Wu, et al.Journal of Texture Studies|June 8, 2020
Low-temperature steaming improves eating quality of whitefishKexin Wang, Xiaoyu Lin, Wenyu Zhao, et al.International Journal of Biological Macromolecules|November 21, 2017
Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditionsJinfeng Pan, Qi Li, Hui Jia, et al.Pageof 14