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Food Chemistry|May 28, 2025
Effect and mechanism of cold plasma treatment on the heat pump drying performance of mussel (Mytilus coruscus) meatSheng Wan, Yilin Lu, Xuxia Zhou, et al.
Food Chemistry|April 18, 2025
Antimicrobial packaging films based on MOF nanozymes engineered via biomineralization and bimetallic hybridization for fruit preservationXia Xu, Wenjing Zhang, Shiliang Jia, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMSQi Zhang, Yicheng Ding, Saiqi Gu, et al.
Journal of Environmental Management|January 3, 2026
A structure-process hydrological connectivity framework for estuarine wetland management: Case study of a typical Estuary in Northern ChinaShanshan Hong, Guangshuai Zhang, Zhihong Liu, et al.
Comprehensive Reviews in Food Science and Food Safety|March 20, 2023
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsionsWei Tang, Qingchun Zhang, Christos Ritzoulis, et al.
Food Chemistry|July 21, 2024
Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysisWangli Dai, Shulai Liu, Yicheng Ding, et al.
Food Chemistry|August 17, 2023
Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive reviewShiliang Jia, Hanrui Shen, Dong Wang, et al.
Biology|September 28, 2023
Chromosome-Level Genome Assembly of Protosalanx chinensis and Response to Air Exposure StressYanfeng Zhou, Xizhao Zhang, Xuemei Tang, et al.
Molecules (Basel, Switzerland)|January 16, 2020
Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite GelsXia Xu, Hong Chen, Qi Zhang, et al.
Frontiers in Microbiology|November 21, 2022
Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fishQi Zhang, Shiliang Jia, Yicheng Ding, et al.
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