Yu Fu

24PUBLICATIONS
33CO-AUTHORS
Fish physiology and geneticsFood engineeringAnimal growth and developmentAquacultureBioavailability and ecotoxicology
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Publications (24)

|Sep 25, 2026
Carbon Dots From Farmed Fish Blood as Novel Preservatives: Antioxidant, Antimicrobial Activities, and Shelf Life Extension of Refrigerated Slices From Asian Seabass Without and With Prior Bleeding.

|Jun 29, 2026
Multimodal Artificial Intelligence for Precision Oil Reduction and Sensory Reconstruction in Traditional Chinese Foods: Mechanisms, Strategies, and Future Perspectives.

|May 27, 2026
The Dual Future of Sustainable Meat: Challenges and Opportunities in Conventional Animal Production and Cultivated Meat.

|Oct 16, 2025
Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars.

Wei Wu, Xilong Wang, Jiayuan Chen

|Oct 14, 2025
Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry.

Sirong Huang, Binbin Yu, Bei Wang

|Oct 30, 2024
Ethanolic cashew leaf extract: Antifungal activity and its application for shelf-life extension of dried salted tilapia fillets.

Pitima Sinlapapanya, Suriya Palamae, Jirayu Buatong

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Frequent Collaborators

7 joint publications

Yuhao Zhang

4 joint publications

Na Zhang

4 joint publications

Hongjie Dai

3 joint publications

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