Laihao Li

X. Yang, Laihao Li, Xiao Hu, 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Chuang Pan, S. Hao, X. Yang, 2020 .

Immunomodulatory effects of the polysaccharide from Sinonovacula constricta on RAW264.7 macrophage cells

Laihao Li, M. Jiang, Qiancheng Zhao, 2022, Food Science & Nutrition.

Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and Identification

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

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.

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Laihao Li, Bo Qi, Y. Zhao, 2021, Frontiers in Bioengineering and Biotechnology.

Study on biogenic amines in various dry salted fish consumed in China

X. Yang, Laihao Li, J. Deng, 2016, Journal of Ocean University of China.

Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage

X. Yang, Laihao Li, Hui Huang, 2018, Food Analytical Methods.

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 .

Antioxidant Properties of Microalgae Protein Hydrolysates Prepared by Neutral Protease Digestion

X. Yang, Laihao Li, Xiao Hu, 2014 .

Beneficial effects of three brown seaweed polysaccharides on gut microbiota and their structural characteristics: An overview

C. Brennan, Yufeng Gong, Laihao Li, 2020 .

Applying Both Chemical Liquefaction and Enzymatic Catalysis Can Increase Production of Agaro-Oligosaccharides from Agarose

Jie Liu, Laihao Li, Xiangzhao Mao, 2020, Journal of Ocean University of China.

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.

Purification and characteristics of serine protease from the head of pacific white shrimp

X. Yang, Ping Wang, Laihao Li, 2012, Food Science and Biotechnology.

Identification of Symbiotic or Epiphyte Microbe F17 from Pinctada Fucata and Analysis of Its Main Metabolites by GC–MS

X. Yang, W. Shi, Laihao Li, 2014 .

Effect of lipid on surimi gelation properties of the three major Chinese carps.

X. Yang, Laihao Li, Hui Huang, 2020, Journal of the science of food and agriculture.

Purification and characterization of protease from intestine of tilapia: Purification and characterization of protease from intestine of tilapia

X. Yang, Laihao Li, Yan-yan Wu, 2010 .

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

X. Yang, Laihao Li, Ya Wei, 2018 .

Comparative Study of Eight Strains of Lactic Acid Bacteria In Vitro Antioxidant Activity

X. Yang, Laihao Li, Yan Yan Wu, 2014 .

Enzymatically synthesized γ-[Glu](n≥1)-Gln as novel calcium-binding peptides to deliver calcium with enhanced bioavailability.

D. Sun-Waterhouse, Geoffrey I N Waterhouse, Laihao Li, 2022, Food chemistry.

The Effect of Modified Atmosphere Packaging on the Quality of Sturgeon Caviar at 0°C

S. Hao, Laihao Li, D. He, 2014 .

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.

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Laihao Li, Hui Huang, Y. Zhao, 2020 .

Biochemical characterization and degradation pattern analysis of a novel PL-6 alginate lyase from Streptomyces coelicolor A3(2).

C. Xue, Laihao Li, Xiangzhao Mao, 2020, Food chemistry.

Changes of activated factors and activation of calpain in tilapia muscle during storage

X. Yang, Laihao Li, Hui Huang, 2018, Fisheries Science.

Changes of activated factors and activation of calpain in tilapia muscle during storage

X. Yang, Laihao Li, Hui Huang, 2018, Fisheries Science.

Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production

X. Yang, Cheng Li, Wenwen Yu, 2020 .

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.

Lipid oxidation and fatty acid composition in salt-dried yellow croaker (Pseudosciaena polyactis) during processing

X. Yang, Laihao Li, Y. Zhao, 2017, Journal of Ocean University of China.

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.

Cloning, purification and characterization of a novel GH46 family chitosanase, Csn-CAP, from Staphylococcus capitis

Laihao Li, Rong Cao, Qi Liu, 2018, Process Biochemistry.

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.

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.

Comparison of the Changes in Fatty Acids and Triacylglycerols between Decapterus maruadsi and Trichiurus lepturus during Salt-dried Process.

X. Yang, Laihao Li, Yan-yan Wu, 2019, Journal of Oleo Science.

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.

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.

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi).

Laihao Li, Y. Zhao, Yan-yan Wu, 2021, Food chemistry.

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.

Comparative analysis of lipid components in fresh Crassostrea Hongkongensis (raw) and its dried products by using high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (HPLC/Q-TOF-MS)

Laihao Li, Yunru Wang, W. Lan, 2023, Frontiers in Nutrition.

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.

Molecular modification, expression and purification of new subtype antioxidant peptide from Pinctada fucata by recombinant Escherichia coli to improve antioxidant-activity

X. Yang, Laihao Li, Yan-yan Wu, 2018, Journal of Food Science and Technology.

Functional Expression, Purification and Identification of Modified Antioxidant Peptides from Pinctada fucata Muscle

X. Yang, Laihao Li, Yan-yan Wu, 2018, International Journal of Peptide Research and Therapeutics.

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.

Magnetic metal-organic framework MIL-100(Fe) microspheres for the magnetic solid-phase extraction of trace polycyclic aromatic hydrocarbons from water samples.

X. Yang, Jianping Li, Fuyou Du, 2016, Journal of separation science.

Functional Expression, Purification and Identification of Modified Antioxidant Peptides from Pinctada fucata Muscle

X. Yang, Laihao Li, Yongkai Ma, 2019, International Journal of Peptide Research and Therapeutics.

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

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

Purification and identification of an antioxidant peptide from Pinctada fucata muscle

X. Yang, Laihao Li, Xiao Hu, 2018 .

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.

Chemical, Microbiological, Color and Textural Changes in Nile Tilapia (Oreochromis niloticus) Fillets Sterilized by Ozonated Water Pretreatment During Frozen Storage

S. Hao, X. Yang, Laihao Li, 2017 .

EFFECTS OF DIFFERENT COLOR RETENTION METHODS ON THE APPEARANCE OF TILAPIA (OREOCHROMIS NILOTICUS♀ × OREOCHROMIS AUREUS♂) FILLETS

S. Hao, X. Yang, Laihao Li, 2013 .

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 .

A New Fluorimetric Derivatization Reaction to Detect Tetrodotoxin

S. Hao, X. Yang, Laihao Li, 2016 .

Preliminary Fractionation and Derivatives Changes of Myoglobin from Tilapia (O. niloticus♀×O. aureus♂) Dark Muscle with Ammonium Sulfate

S. Hao, X. Yang, Laihao Li, 2011 .

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.

Emulsifying Properties of Cross-Linking Between Proteins Extracted from Cold/Hot Pressed Peanut Meal and Hydrolysed Fish (Decapterus Maruadsi) Proteins

X. Yang, Jiaoyan Ren, Mouming Zhao, 2014 .

Formulation Optimization of Cryoprotectant for Crisp Grass Carp by Response Surface Methodology

X. Yang, Laihao Li, X. Ma, 2014 .

Optimization of Nitrite Reductase Production Conditions in Lactobacillus plantarum from Salted Fish

X. Yang, Laihao Li, Bo Qi, 2013 .

A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring.

Laihao Li, Jie Zhu, Rui Li, 2023, International journal of biological macromolecules.

Analysis and Evaluation of Nutrient Composition of the Factory Farming Jade Perch

S. Hao, Laihao Li, Ya Wei, 2014 .

Extraction of Fish Oil from the Muscle of Sturgeon Using Supercritical Fluids

S. Hao, X. Yang, Laihao Li, 2013 .

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

Shengjun Chen, Laihao Li, Y. Zhao, 2023, Ultrasonics sonochemistry.