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Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthy...
Author / Creator:Alahmad, Kamal ; Noman, Anwar ; Xia, Wenshui ; Jiang, Qixing ; Xu, Yanshun
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2023-01, Vol.28 (2), p.519
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Comparison of the flavor qualities between two varieties of Mercenaria mercenaria
Author / Creator:Zhang, Zhidong ; Chen, Suhua ; Chen, Aihua ; Xu, Yanshun ; Zhang, Yu ; Yu, Wenwen ; Cao, Yi ; Jia, Chaofeng ; Wu, Yangping
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2023-08, Vol.13 (1), p.13047-13047, Article 13047
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Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets
Author / Creator:Alahmad, Kamal ; Xia, Wenshui ; Jiang, Qixing ; Xu, Yanshun
Publisher:Basel: MDPI AG
Journal title:Foods, 2021-11, Vol.10 (11), p.2837
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Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets
Author / Creator:Xu, Yanshun ; Ge, Lihong ; Jiang, Xiaoqing ; Xia, Wenshui ; Jiang, Qixing
Publisher:New York: Springer US
Journal title:Food and bioprocess technology, 2015-10, Vol.8 (10), p.2171-2175
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Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme
Author / Creator:Alahmad, Kamal ; Xia, Wenshui ; Jiang, Qixing ; Xu, Yanshun
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2022-04, Vol.11 (9), p.1320
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Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (Ctenopharyngodon idella) Muscle
Author / Creator:Tie, Huaimao ; Lu, Xuan ; Yu, Dawei ; Yang, Fang ; Jiang, Qixing ; Xu, Yanshun ; Xia, Wenshui
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2022-12, Vol.12 (1), p.140
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Preparation and characterization of chitosan-stearate complexes and in vitro evaluation on the adsorption of deoxycholic acid salt
Author / Creator:Xu, Yiyu ; Xu, Yanshun ; Zhang, Jiali ; Xia, Wenshui
Publisher:Hoboken, NJ: Blackwell Publishing Ltd
Journal title:Polymer engineering and science, 2014-03, Vol.54 (3), p.592-597
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A Top-oil Temperature Prediction Method for the Split Transformer Based on PSOGSA
Author / Creator:Xin, Zi ; Wei, Bengang ; Liang, Yongliang ; Xu, Yanshun ; Guo, Ruochen ; Lou, Jie
Publisher:Bristol: IOP Publishing
Journal title:IOP conference series. Materials Science and Engineering, 2018-06, Vol.366 (1), p.12060
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Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish
Author / Creator:Zeng, Xuefeng ; Xia, Wenshui ; Jiang, Qixing ; Xu, Yanshun ; Fan, Jing
Journal title:Journal of food processing and preservation, 2017-10, Vol.41 (5), p.n/a
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Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Porphyra spp.)
Author / Creator:Ge, Mengmeng ; Shen, Jiandong ; Liu, Cikun ; Xia, Wenshui ; Xu, Yanshun
Journal title:Journal of food processing and preservation, 2022-08, Vol.46 (8), p.n/a
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Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish
Author / Creator:Sun, Yingying ; Gao, Pei ; Xu, Yanshun ; Xia, Wenshui ; Hua, Qian ; Jiang, Qixing
Publisher:United States: Elsevier Limited
Journal title:Journal of food protection, 2020-06, Vol.83 (6), p.1057-1065
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The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C
Author / Creator:Hu, Dan ; Xu, Yanshun ; Yu, Dawei ; Xia, Wenshui ; Jiang, Qixing
Journal title:Journal of food processing and preservation, 2020-11, Vol.44 (11), p.n/a
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Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish
Author / Creator:Liao, E ; Xu, Yanshun ; Jiang, Qixing ; Xia, Wenshui
Journal title:Journal of food processing and preservation, 2018-08, Vol.42 (8), p.e13694-n/a
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Sarcoplasmic Protein Hydrolysis Activity of Lactobacillus plantarum 120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish
Author / Creator:Wang, Weixin ; Xia, Wenshui ; Gao, Pei ; Xu, Yanshun
Journal title:Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a
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Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish
Author / Creator:Gao, Pei ; Yang, Fang ; Yu, Peipei ; Jiang, Qixing ; Xu, Yanshun ; Xia, Wenshui
Journal title:Journal of food processing and preservation, 2020-04, Vol.44 (4), p.n/a
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Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)
Author / Creator:Jiang, Qixing ; Zhang, Jinwen ; Gao, Pei ; Yu, Dawei ; Yang, Fang ; Xu, Yanshun ; Xia, Wenshui ; Chen, Nuo ; Jiao, Tingting
Publisher:New York: Springer US
Journal title:Journal of food measurement & characterization, 2023-04, Vol.17 (2), p.1208-1217
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Binding of a novel bacteriostatic agent—chitosan oligosaccharides–kojic acid graft copolymer to bovine serum albumin: spectroscopic and conformation investigations
Author / Creator:Liu, Xiaoli ; Xia, Wenshui ; Jiang, Qixing ; Xu, Yanshun ; Yu, Peipei
Publisher:Berlin/Heidelberg: Springer-Verlag
Journal title:European food research & technology, 2015-01, Vol.240 (1), p.109-118
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Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinen...
Author / Creator:Noman, Anwar ; Qixing, Jiang ; Xu, Yanshun ; Abed, Sherif M. ; Obadi, Mohammed ; Ali, Abdelmoneim H. ; AL‐Bukhaiti, Wedad Q. ; Xia, Wenshui
Publisher:United States
Journal title:Journal of food biochemistry, 2020-08, Vol.44 (8), p.e13292-n/a
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Comparative Study on Nutritional Value and Fatty Acid Profiles of Brains and Eyes from Four Freshwater Fishes
Author / Creator:Wang, Caixia ; Xia, Wenshui ; Xu, Yanshun ; Jiang, Qixing ; Yu, Peipei
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Journal of the American Oil Chemists' Society, 2014-08, Vol.91 (8), p.1471-1476
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Physicochemical Properties, Volatile Compounds and Phospholipid Classes of Silver Carp Brain Lipids
Author / Creator:Wang, Caixia ; Xia, Wenshui ; Xu, Yanshun ; Jang, Qixing ; Yu, Peipie
Publisher:Berlin/Heidelberg: Springer-Verlag
Journal title:Journal of the American Oil Chemists' Society, 2013-09, Vol.90 (9), p.1301-1309
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Showing 1 to 20 of 30 results

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Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthy...

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Comparison of the flavor qualities between two varieties of Mercenaria mercenaria

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Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

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Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

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Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme

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Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (Ctenopharyngodon idella) Muscle

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Preparation and characterization of chitosan-stearate complexes and in vitro evaluation on the adsorption of deoxycholic acid salt

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A Top-oil Temperature Prediction Method for the Split Transformer Based on PSOGSA

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Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish

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Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Porphyra spp.)

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Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish

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The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

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Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish

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Sarcoplasmic Protein Hydrolysis Activity of Lactobacillus plantarum 120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

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Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

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Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)

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Binding of a novel bacteriostatic agent—chitosan oligosaccharides–kojic acid graft copolymer to bovine serum albumin: spectroscopic and conformation investigations

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Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinen...

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Comparative Study on Nutritional Value and Fatty Acid Profiles of Brains and Eyes from Four Freshwater Fishes

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Physicochemical Properties, Volatile Compounds and Phospholipid Classes of Silver Carp Brain Lipids

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