Shengjun Chen

发表

Effect of low-temperature preservation on quality changes of Pacific white shrimp, Litopenaeus vannamei: A review.

Chuang Pan, Shengjun Chen, S. Hao, 2019, Journal of the science of food and agriculture.

In vitro Antioxidant Effects of Porphyra haitanensis Peptides on H2O2-Induced Damage in HepG2 Cells

Shengjun Chen, X. Yang, Laihao Li, 2021, Journal of Ocean University of China.

Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at -18 °C by chitosan coating incorporated with citric acid or licorice extract.

Shengjun Chen, Hong Lin, Xujian Qiu, 2016, Journal of the science of food and agriculture.

Antioxidant and Structural Properties of Tilapia Protein Hydrolysates-Calcium Complex

Shengjun Chen, X. Yang, Laihao Li, 2014 .

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses.

Shengjun Chen, X. Yang, Laihao Li, 2020, Food chemistry.

In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale Gelatin

Shengjun Chen, Laihao Li, W. Cheng, 2019, Foods.

Purification and Identification of Antioxidant Peptides from Schizochytrium Limacinum Hydrolysates by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry

Shengjun Chen, X. Yang, Jiaoyan Ren, 2019, Molecules.

Effects of Silver Carp Antioxidant Peptide on the Lipid Oxidation of Sierra Fish Fillets (Scomberomorus Niphonius) during Frozen Storage

Shengjun Chen, S. Dong, Xujian Qiu, 2014 .

Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes

Shengjun Chen, X. Yang, Laihao Li, 2021 .

Isolation and Identification of Nitrite-Degrading Lactic Acid Bacteria from Salted Fish

Shengjun Chen, X. Yang, Laihao Li, 2011 .

GLPGPSGEEGKR: Fe2+ chelating characterization and potential transport pathways for improving Fe2+ bioavailability in Caco-2 cells

Shengjun Chen, S. Hao, X. Yang, 2022, Food Bioscience.

Antimicrobial activity and mechanism of action of oregano essential oil against Morganella psychrotolerans and potential application in tuna

Chuang Pan, Shengjun Chen, X. Yang, 2022, LWT.

Preparation, purification, and identification of novel antioxidant peptides derived from Gracilariopsis lemaneiformis protein hydrolysates

Shengjun Chen, X. Yang, Jing Liu, 2022, Frontiers in Nutrition.

Inhibitory effect of antioxidant peptides derived from Pinctada fucata protein on ultraviolet-induced photoaging in mice

Shengjun Chen, X. Yang, Laihao Li, 2013 .

Insights on Litopenaeus vannamei quality deterioration during partial freezing storage from combining traditional quality studies and label-free based proteomic analysis

Chuang Pan, Shengjun Chen, X. Yang, 2022, Journal of Food Composition and Analysis.

A novel zinc-binding peptide identified from tilapia (Oreochromis niloticus) skin collagen and transport pathway across Caco-2 monolayers

Shengjun Chen, X. Yang, C. Xue, 2021 .

Degradation of hyaluronic acid derived from tilapia eyeballs by a combinatorial method of microwave, hydrogen peroxide, and ascorbic acid

Shengjun Chen, X. Yang, Laihao Li, 2015 .

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Shengjun Chen, Laihao Li, Huan Xiang, 2022, Foods.

Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3.

Shengjun Chen, Laihao Li, Xiao Hu, 2022, Food chemistry.

Photosynthetic Protein-Based Edible Quality Formation in Various Porphyra dentata Harvests Determined by Label-Free Proteomics Analysis

Shengjun Chen, X. Yang, Laihao Li, 2022, Cells.

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Shengjun Chen, X. Yang, Laihao Li, 2022, Frontiers in Nutrition.

UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation.

Shengjun Chen, D. Sun-Waterhouse, Laihao Li, 2022, Food chemistry.

Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

Shengjun Chen, Laihao Li, Xiao Hu, 2022, Current research in food science.

Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)

Shengjun Chen, Y. Zhao, Yan-yan Wu, 2022, Frontiers in Nutrition.

Efficient biodegradation of malachite green by a newly isolated Klebsiella pneumoniae strain WA‐1

Shengjun Chen, X. Yang, J. Deng, 2019, Environmental Progress & Sustainable Energy.

Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce.

Shengjun Chen, Laihao Li, Wenjing Li, 2022, Food research international.

Salt stress improves thermotolerance and high-temperature bioethanol production of multi-stress-tolerant Pichia kudriavzevii by stimulating intracellular metabolism and inhibiting oxidative damage

Shengjun Chen, X. Yang, Laihao Li, 2021, Biotechnology for Biofuels.

Bioinformatic Prediction and Characterization of Proteins in Porphyra dentata by Shotgun Proteomics

Shengjun Chen, X. Yang, Laihao Li, 2022, Frontiers in Nutrition.

Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice

Shengjun Chen, X. Yang, Laihao Li, 2021, LWT.

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network.

Shengjun Chen, X. Yang, Yue Zhao, 2021, Food research international.

Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage.

Chuang Pan, Shengjun Chen, S. Hao, 2022, Food chemistry.

Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract.

Shengjun Chen, Qiuming Yang, Xujian Qiu, 2014, Food chemistry.

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation.

Shengjun Chen, X. Yang, Laihao Li, 2019, Food chemistry.

Unraveling the effect of the combination of modified atmosphere packaging and ε-polylysine on the physicochemical properties and bacterial community of greater amberjack (Seriola dumerili)

Chuang Pan, Shengjun Chen, X. Yang, 2022, Frontiers in Nutrition.

Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects.

Shengjun Chen, Laihao Li, Xiao Hu, 2023, Food research international.

The Hypopigmentation Mechanism of Tyrosinase Inhibitory Peptides Derived from Food Proteins: An Overview

Shengjun Chen, Laihao Li, Xiao Hu, 2022, Molecules.

Effect of a high-collagen peptide diet on the gut microbiota and short-chain fatty acid metabolism

Shengjun Chen, Xuanri Shen, Laihao Li, 2020 .

Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish.

Shengjun Chen, Laihao Li, Ya Wei, 2022, Food research international.

Degradation of sulphated polysaccharides from Grateloupia livida and antioxidant activity of the degraded components.

Chuang Pan, Shengjun Chen, X. Yang, 2020, International journal of biological macromolecules.

Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

Shengjun Chen, Laihao Li, Rong Cao, 2015, Journal of Ocean University of China.

Chuang Pan, Shengjun Chen, X. Yang, 2020, Food chemistry.

Novel potential XOD inhibitory peptides derived from Trachinotus ovatus: Isolation, identification and structure-function analysis

Shengjun Chen, X. Yang, Xiao Hu, 2022, Food Bioscience.

Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods

Chuang Pan, Shengjun Chen, X. Yang, 2022, Gels.

Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and Identification

Chuang Pan, Shengjun Chen, X. Yang, 2022, Foods.

Effects of Modiﬁed Atmosphere Packaging with Different Gas Ratios on the Quality Changes of Golden Pompano ( Trachinotus ovatus) Fillets during Superchilling Storage

Chuang Pan, Shengjun Chen, Yong Xue, 2022 .

Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods.

Shengjun Chen, X. Yang, Laihao Li, 2021, Food chemistry.

Discrimination and Characterization of Volatile Organic Compound Fingerprints During Sea Bass (Lateolabrax Japonicas) Fermentation by a Combination of Gc-Ims and Gc-Ms

Shengjun Chen, Laihao Li, Huan Xiang, 2022, SSRN Electronic Journal.

Purification, characterization and antibacterial activities of red color-related protein found in the shell of kuruma shrimp, Marsupenaeus japonicus.

Chuang Pan, Shengjun Chen, S. Hao, 2019, Food chemistry.

The effects of modified atmosphere packaging and enzyme inhibitors on protein oxidation of tilapia muscle during iced storage

Shengjun Chen, S. Hao, X. Yang, 2018 .

Modeling quality changes in Pacific white shrimp ( Litopenaeus vannamei ) during storage: Comparison of the Arrhenius model and Random Forest model

Chuang Pan, Shengjun Chen, Xiao Hu, 2020 .

Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer

Shengjun Chen, X. Yang, Laihao Li, 2020, Frontiers in Microbiology.

Purification and Identification of Novel Xanthine Oxidase Inhibitory Peptides Derived from Round Scad (Decapterus maruadsi) Protein Hydrolysates

Shengjun Chen, X. Yang, Shaobo Zhou, 2021, Marine drugs.

Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Chuang Pan, Shengjun Chen, X. Yang, 2021, Food chemistry: X.

Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review

Shengjun Chen, Hong Lin, Xujian Qiu, 2019, Journal of Aquatic Food Product Technology.

Unraveling the antibacterial mechanism of Lactiplantibacillus plantarum MY2 cell-free supernatants against Aeromonas hydrophila ST3 and potential application in raw tuna

Chuang Pan, Shengjun Chen, X. Yang, 2022, Food Control.

Changes in microbial composition and quality characteristics of yellowfin tuna under different storage temperature

Shengjun Chen, X. Yang, Xupeng Li, 2021 .

Novel insight into the antioxidant proteins derived from laver (Porphyra haitanensis) by proteomics analysis and protein based bioinformatics

Chuang Pan, Shengjun Chen, X. Yang, 2021 .

Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis

Shengjun Chen, Laihao Li, Bo Qi, 2022, LWT.

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi).

Shengjun Chen, X. Yang, Laihao Li, 2018, Journal of oleo science.

Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage.

Shengjun Chen, X. Yang, Yue Zhao, 2021, Food research international.

Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water

Chuang Pan, Shengjun Chen, Wanqing Sun, 2023, Food Bioscience.

Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism.

Shengjun Chen, Laihao Li, Wenjing Li, 2023, Food research international.

Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus

Shengjun Chen, X. Yang, Yue Zhao, 2021, LWT.

Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage.

Chuang Pan, Shengjun Chen, S. Hao, 2023, Food chemistry.

Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics

Shengjun Chen, Laihao Li, Huan Xiang, 2022, LWT.

Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products

Shengjun Chen, X. Yang, Laihao Li, 2022, Food chemistry: X.

Antioxidant Activity of Gracilaria lemaneiformis Polysaccharide Degradation Based on Nrf-2/Keap-1 Signaling Pathway in HepG2 Cells with Oxidative Stress Induced by H2O2

Chuang Pan, Shengjun Chen, Xiao Hu, 2022, Marine drugs.

Optimized Degradation and Inhibition of α-glucosidase Activity by Gracilaria lemaneiformis Polysaccharide and Its Production In Vitro

Shengjun Chen, X. Yang, Laihao Li, 2021, Marine Drugs.

Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile

Shengjun Chen, Hong Lin, Xujian Qiu, 2014 .

Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Shengjun Chen, X. Yang, Laihao Li, 2023, Food Science and Human Wellness.

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

Shengjun Chen, Laihao Li, Ya Wei, 2022, Food Research International.

Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano

Shengjun Chen, Y. Zhao, Yan-yan Wu, 2023, Food Research International.

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: comparison of different fermentation stages

Shengjun Chen, X. Yang, Laihao Li, 2021, Food Research International.

Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu

Shengjun Chen, Laihao Li, J. Deng, 2022, Frontiers in Nutrition.

Insights into microbiota community dynamics and flavor development mechanism during golden pomfret ( Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Shengjun Chen, D. Sun-Waterhouse, Laihao Li, 2023, Food Science and Human Wellness.

Application of Response Surface Methodology to Optimise Preparation High Antioxidant Activity Product from Pinctada fucata Muscle

Shengjun Chen, X. Yang, Z. Duan, 2011 .

Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergy

Shengjun Chen, X. Yang, Zhenxing Li, 2023, Frontiers in Nutrition.

PROPOSED NEW COLOR RETENTION METHOD FOR TILAPIA FILLETS (O. NILOTICUS♀ × O. AUREUS♂) BY EUTHANATIZING WITH REDUCED CARBON MONOXIDE

Shengjun Chen, S. Hao, X. Yang, 2008 .

Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage

Chuang Pan, Shengjun Chen, S. Hao, 2022, Current research in food science.

Degradation of Codium cylindricum polysaccharides by H2O2-Vc-ultrasonic and H2O2-Fe2+-ultrasonic treatment: Structural characterization and antioxidant activity.

Chuang Pan, Shengjun Chen, X. Yang, 2021, International journal of biological macromolecules.

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers.

Shengjun Chen, D. Sun-Waterhouse, Laihao Li, 2023, Comprehensive reviews in food science and food safety.

Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy

Shengjun Chen, Y. Zhao, Yueqi Wang, 2023, Journal of Food Composition and Analysis.

Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins

Shengjun Chen, Shanting Lin, Yanyan Wu, 2024, Trends in Food Science & Technology.