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Food Chemistry: X|May 12, 2025
Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Procambarus clarkii)Bin Peng, Sijie Xu, Huimin Ma, et al.Current Research in Food Science|October 29, 2025
Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinadeShi Nie, Qingfeng Ding, Hui Hong, et al.Food Research International (Ottawa, Ont.)|May 22, 2026
A combined lipidomics and flavoromics approach reveals that enzymatic interesterification improves the flavor stability of stored grass carp (Ctenopharyngodon idella) oilBin Peng, Linchuan Xu, Huijuan Zhou, et al.Food Chemistry: X|October 23, 2025
Integrated lipidomics and flavoromics approach elucidates the antioxidant-mediated preservation mechanisms in silver carp (Hypophthalmichthys molitrix) visceral fish oil during thermal processingBin Peng, Linchuan Xu, Liping Yuan, et al.Food Chemistry|November 25, 2024
Mechanism studies of gliadin-glucose glycation reaction and products formation by heat treatment with different conduction modesQiannan Jiang, Xiangfei Hu, Zongcai Tu, et al.Food Chemistry|November 19, 2025
Spatio-temporal heterogeneity of quality attributes and flavors in grass carp (Ctenopharyngodon idella) cubes during deep frying: Key metabolic evidenceHao Wang, Ning Cui, Bin Peng, et al.Food Research International (Ottawa, Ont.)|November 4, 2025
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathwaysShi Nie, Lu Zhang, Jingtao Hu, et al.Food Research International (Ottawa, Ont.)|September 4, 2024
Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish piecesHongmei Yin, Qiang Hong, Xiang Yu, et al.Food Chemistry: X|March 4, 2024
Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °CQingxi Liang, Xiangfei Hu, Bizhen Zhong, et al.Journal of Agricultural and Food Chemistry|August 13, 2017
Mechanism of Reduction in IgG and IgE Binding of β-Lactoglobulin Induced by Ultrasound Pretreatment Combined with Dry-State Glycation: A Study Using Conventional Spectrometry and High-Resolution Mass SpectrometryWenhua Yang, Zongcai Tu, Hui Wang, et al.Pageof 10