Q. Jiang

发表

The hypolipidemic activity of chitosan nanopowder prepared by ultrafine milling.

W. Xia, Wei Zhang, Jiali Zhang, 2013, Carbohydrate polymers.

Prediction of the Thermophysical Properties of Bighead Carp (Aristichthys nobilis) Fillets After Curing and Deep-Fat Frying

Yanshun Xu, W. Xia, Q. Jiang, 2015 .

Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures

W. Xia, Xuefeng Zeng, Q. Jiang, 2013 .

Effect of High Pressure Processing on the Quality and Endogenous Enzyme Activities of Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4ºC

Yanshun Xu, W. Xia, Q. Jiang, 2018, Journal of Aquatic Food Product Technology.

Geraniol grafted chitosan oligosaccharide as a potential antibacterial agent.

W. Xia, Lin Yue, Jingru Li, 2017, Carbohydrate polymers.

Nutrient Compositions and Properties of Antarctic Krill (Euphausia superba) Muscle and Processing By-Products

Yanshun Xu, W. Xia, Shujing Li, 2016 .

Changes in myofibrillar structure of silver carp (Hypophthalmichthys molitrix) as affected by endogenous proteolysis under acidic condition

Yanshun Xu, W. Xia, T. Rustad, 2016 .

Modification of Chitosan/Chitin and Its Oligosaccharides

Q. Jiang, Xiaoli Liu, 2019, Oligosaccharides of Chitin and Chitosan.

Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets

Jinhong Zang, Yanshun Xu, W. Xia, 2017 .

The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

Yanshun Xu, W. Xia, Lihong Ge, 2015 .

Effect of Pretreatments on Hydrolysis Efficiency and Antioxidative Activity of Hydrolysates Produced from Bighead Carp (Aristichthys nobilis)

Yanshun Xu, W. Xia, Q. Jiang, 2016 .

Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate

I. Amadou, Xia Wen-shui, Q. Jiang, 2012, Food and Bioprocess Technology.

The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and NF-κB signaling pathways.

Yanshun Xu, W. Xia, Q. Jiang, 2021, Food chemistry.

Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)

Yanshun Xu, W. Xia, Shengqi Rao, 2012 .

Differential effects of lipid fractions from silver carp brain on human cervical carcinoma cells in vitro.

Yanshun Xu, W. Xia, Q. Jiang, 2014, Food & function.

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Yanshun Xu, W. Xia, A. Mahmud, 2018 .

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

Yanshun Xu, W. Xia, Q. Jiang, 2022, Foods.

Synthesis and antioxidant properties of chitosan and carboxymethyl chitosan-stabilized selenium nanoparticles.

W. Xia, Lin Yue, Yanfang Li, 2015, Carbohydrate polymers.

Effect of freezing methods on quality changes of grass carp during frozen storage

Yanshun Xu, W. Xia, Q. Jiang, 2020 .

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus )

Yanshun Xu, W. Xia, Q. Jiang, 2018, Journal of Food Process Engineering.

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)

Yanshun Xu, W. Xia, Q. Jiang, 2016 .

One-step procedure for enhancing the antibacterial and antioxidant properties of a polysaccharide polymer: Kojic acid grafted onto chitosan.

W. Xia, Q. Jiang, Xiaoli Liu, 2018, International journal of biological macromolecules.

Chitosan oligosaccharide-N-chlorokojic acid mannich base polymer as a potential antibacterial material.

W. Xia, Lin Yue, Q. Jiang, 2018, Carbohydrate polymers.

Effect of kojic acid-grafted-chitosan oligosaccharides as a novel antibacterial agent on cell membrane of gram-positive and gram-negative bacteria.

Yanshun Xu, W. Xia, Q. Jiang, 2015, Journal of bioscience and bioengineering.

In vitro antioxidant activity of protein fractions extracted from seinat (Cucumis melo var. tibish) seeds

Yanshun Xu, W. Xia, A. Siddeeg, 2015 .

Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein

Yanshun Xu, W. Xia, Q. Jiang, 2021, International Food Research Journal.

Profound changes of mitochondria during postmortem condition used as freshness indicator in grass carp (Ctenopharyngodon idella) muscle

Yanshun Xu, W. Xia, Q. Jiang, 2022, Food Bioscience.

Anti-platelet-activating factor, antibacterial, and antiradical activities of lipids extract from silver carp brain

Yanshun Xu, W. Xia, Q. Jiang, 2013, Lipids in Health and Disease.

Effect of chitosan with different molecular weight on the stability, antioxidant and anticancer activities of well-dispersed selenium nanoparticles.

W. Xia, Lin Yue, Q. Jiang, 2018, IET nanobiotechnology.

Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases.

Yanshun Xu, W. Xia, Q. Jiang, 2022, Food research international.

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

Yanshun Xu, W. Xia, Q. Jiang, 2014 .

Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone

Yanshun Xu, W. Xia, Q. Jiang, 2022, Food Bioscience.

Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles

Yanshun Xu, W. Xia, Q. Jiang, 2022, LWT.

Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride

Yanshun Xu, W. Xia, Q. Jiang, 2016 .

Acid-induced Gel Formation of Silver Carp (Hypophthalmichthys molitrix) Myofibrils as Affected by Salt Concentration

W. Xia, Q. Jiang, Xu Yanshun, 2013 .

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

Yanshun Xu, W. Xia, Q. Jiang, 2018 .

Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix)

W. Xia, Q. Jiang, Chunjiang Qiu, 2013 .

Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid δ-lactone.

Yanshun Xu, W. Xia, Q. Jiang, 2012, Food chemistry.

Effect of glucono-δ-lactone acidification and heat treatment on the physicochemical properties of silver carp mince

Yanshun Xu, W. Xia, Q. Jiang, 2011 .

Influence of Enzymatic Hydrolysis on the Nutritional, Functional and Antioxidant Properties of Protein Hydrolysates Prepared from Seinat (Cucumis melo var. tibish) Seeds

A. AL-Farga, A. Siddeeg, Xia Wen-shui, 2015 .

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

Yanshun Xu, W. Xia, Q. Jiang, 2014 .

Effects of washing and membrane removal pretreatments on the antioxidant properties of grass carp (Ctenopharyngodon idella) protein hydrolysates produced by in vitro digestion

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Protective effects of lipid extract from brains of silver carp against oxidative damage in HEK-293 cells

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

An eco-friendly strategy for preparing lignin nanoparticles by self-assembly: Characterization, stability, bioactivity, and Pickering emulsion

W. Xia, Wei Zhang, Q. Jiang, 2022, Industrial Crops and Products.

Recovery of Chitin from Antarctic Krill (Euphausia superba) Shell Waste by Microbial Deproteinization and Demineralization

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus).

Yanshun Xu, W. Xia, Q. Jiang, 2020, Food chemistry.

Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage.

Yanshun Xu, W. Xia, Q. Jiang, 2019, Food chemistry.

Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish

Jinhong Zang, Yanshun Xu, W. Xia, 2015 .

Effects of blanching on extraction and stability of anthocyanins from blueberry peel

Yanshun Xu, Q. Jiang, Fang Yang, 2020, Journal of Food Measurement and Characterization.

Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish

Yanshun Xu, W. Xia, Xuefeng Zeng, 2014 .

Synthesis, characterization, and antimicrobial activity of kojic acid grafted chitosan oligosaccharide.

Yanshun Xu, Q. Jiang, Peipei Yu, 2014, Journal of agricultural and food chemistry.

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

Yanshun Xu, W. Xia, Q. Jiang, 2014, European Food Research and Technology.

Recent advances in quality retention of non-frozen fish and fishery products: A review

Yanshun Xu, W. Xia, J. Regenstein, 2020, Critical reviews in food science and nutrition.

Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application

W. Xia, Wei Zhang, Q. Jiang, 2023, Food Hydrocolloids.

Sustainable chitosan films containing a betaine-based deep eutectic solvent and lignin: Physicochemical, antioxidant, and antimicrobial properties

W. Xia, Wei Zhang, Q. Jiang, 2022, Food Hydrocolloids.

The Role of Organic Acid Structures in Changes of Physicochemical and Antioxidant Properties of Crosslinked Chitosan Films

Yanshun Xu, W. Xia, Wei Zhang, 2021, SSRN Electronic Journal.

Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures

W. Xia, Xuefeng Zeng, L. Guan, 2015 .

Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

W. Xia, Xuefeng Zeng, Q. Jiang, 2013 .

Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage

Yanshun Xu, W. Xia, Q. Jiang, 2022, Food Bioscience.

The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis.

Jinhong Zang, Yanshun Xu, W. Xia, 2022, Food chemistry.

Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation.

Jinhong Zang, W. Xia, J. Regenstein, 2021, Food chemistry.

A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages.

Yanshun Xu, W. Xia, Yidan Chen, 2022, Food research international.

The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation

Yanshun Xu, W. Xia, Q. Jiang, 2021 .

The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate.

Yanshun Xu, W. Xia, Q. Jiang, 2017, International journal of biological macromolecules.

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

Yanshun Xu, W. Xia, Q. Jiang, 2020, Journal of food protection.

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.

Bin Wang, Fang Yang, Wenshui Xia, 2018, Food chemistry.

Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.

Jinhong Zang, Yanshun Xu, W. Xia, 2018, Food chemistry.

Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage.

Jinhong Zang, Yanshun Xu, W. Xia, 2018, International journal of food microbiology.

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.

Jinhong Zang, Yanshun Xu, W. Xia, 2018, Food research international.

The Effects of Chitosan Coating on Biogenic Amines Inhibition and Microbial Succession of Refrigerated Grass Carp (Ctenopharyngodon idellus) Fillets

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Freshness assessment of grass carp (Ctenopharyngodon idellus) fillets during stroage at 4 °C by physicochemical, microbiological and sensorial evaluations

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials.

Yanshun Xu, W. Xia, Q. Jiang, 2021, Carbohydrate polymers.

Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles

W. Xia, J. Regenstein, Q. Jiang, 2022, Food Hydrocolloids.

Improvement of Antioxidant Activity of Grass Carp (Ctenopharyngodon idella) Protein Hydrolysate by Washing and Membrane Removal Pretreatments and Ultrasonic Treatment

Yanshun Xu, W. Xia, Q. Jiang, 2018 .

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature

Yanshun Xu, W. Xia, Q. Jiang, 2021, Food Bioscience.

Effects of spray-drying operational parameters on the quality of freshwater mussel powder

Yanshun Xu, W. Xia, Q. Jiang, 2013 .

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.

Yanshun Xu, W. Xia, Q. Jiang, 2022, Food chemistry.

Physicochemical properties and chemical composition of Seinat ( Cucumis melo var. tibish ) seed oil and its antioxidant activity

Yanshun Xu, W. Xia, Q. Jiang, 2014 .

Physicochemical and structural characteristics of chitosan nanopowders prepared by ultrafine milling.

W. Xia, Wei Zhang, Jiali Zhang, 2012, Carbohydrate polymers.

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.

Jinhong Zang, Yanshun Xu, W. Xia, 2020, Food microbiology.

Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste

Yanshun Xu, W. Xia, Q. Jiang, 2020 .

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

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

Yanshun Xu, W. Xia, Q. Jiang, 2021, Foods.

Diffusive Model with Variable Effective Diffusivity Considering Shrinkage for Hot-Air Drying of Lightly Salted Grass Carp Fillets

Yanshun Xu, W. Xia, Q. Jiang, 2013 .

Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking

Yanshun Xu, W. Xia, Q. Jiang, 2019, International Journal of Food Science & Technology.

Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels

Yanshun Xu, W. Xia, Q. Jiang, 2021 .

Facile synthesis and antibacterial activity of geraniol conjugated chitosan oligosaccharide derivatives.

W. Xia, Lin Yue, I. Khan, 2021, Carbohydrate polymers.

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes

Yanshun Xu, W. Xia, Q. Jiang, 2021, Ultrasonics sonochemistry.

Synthesis, characterization and bioactivities of N,O-carbonylated chitosan.

W. Xia, Lin Yue, Hongli Liu, 2016, International journal of biological macromolecules.

Synthesis of varisized chitosan-selenium nanocomposites through heating treatment and evaluation of their antioxidant properties.

W. Xia, Lin Yue, Q. Jiang, 2018, International journal of biological macromolecules.

Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity.

W. Xia, Lin Yue, Q. Jiang, 2020, Food chemistry.

Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure

W. Xia, Q. Jiang, Chunjiang Qiu, 2014, European Food Research and Technology.

Molecular forces involved in heat-induced freshwater surimi gel: Effects of various bond disrupting agents on the gel properties and protein conformation changes

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase

Yanshun Xu, W. Xia, Q. Jiang, 2023, LWT.

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

Yanshun Xu, W. Xia, Q. Jiang, 2020 .

Effect of fermentation on immunological properties of allergens from black carp ( Mylopharyngodon piceus ) sausages

Yanshun Xu, W. Xia, Q. Jiang, 2020, International Journal of Food Science & Technology.

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish.

Jinhong Zang, Yanshun Xu, W. Xia, 2018, Food chemistry.

Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu).

Yanshun Xu, W. Xia, Q. Jiang, 2018, Food chemistry.

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

Yanshun Xu, W. Xia, Q. Jiang, 2016 .

Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish

Yanshun Xu, W. Xia, Q. Jiang, 2016 .

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

W. Xia, Xuefeng Zeng, Q. Jiang, 2013 .

Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

Yanshun Xu, W. Xia, T. Rustad, 2015, Food chemistry.

Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets

Yanshun Xu, W. Xia, X. Zhan, 2020 .

Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time

Yanshun Xu, W. Xia, Q. Jiang, 2016 .

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum.

Yanshun Xu, Q. Jiang, Fang Yang, 2016, Food chemistry.

Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China

Yanshun Xu, W. Xia, Q. Jiang, 2017 .

Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies

W. Xia, Q. Jiang, Shaoquan Liu, 2021, Food Bioscience.

Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain.

Yanshun Xu, W. Xia, N. Zhao, 2018, Food chemistry.

Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures.

Bin Wang, Jinhong Zang, Yanshun Xu, 2018, Food research international.

Endogenous proteases in giant freshwater prawn ( Macrobrachium rosenbergii ): changes and its impacts on texture deterioration during frozen storage

Yanshun Xu, W. Xia, Q. Jiang, 2021 .

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

Yanshun Xu, W. Xia, Q. Jiang, 2022, Journal of Food Measurement & Characterization.

Characterisation of dominant autochthonous strains for nitrite degradation of Chinese traditional fermented fish

Yanshun Xu, W. Xia, Q. Jiang, 2018, International Journal of Food Science & Technology.

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

Yanshun Xu, W. Xia, Q. Jiang, 2018, Journal of Food Processing and Preservation.

Improvement of the quality stability of vacuum‐packaged fermented fish ( Suanyu ) stored at room temperature by irradiation and thermal treatments

Yanshun Xu, W. Xia, Q. Jiang, 2020, International Journal of Food Science & Technology.

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

Yanshun Xu, W. Xia, Q. Jiang, 2020 .

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

Yanshun Xu, W. Xia, Xuefeng Zeng, 2017 .

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

Yanshun Xu, W. Xia, X. Lu, 2022, Foods.

Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish.

Yanshun Xu, W. Xia, Q. Jiang, 2019, Food chemistry.

Lipid Extracts from the Brains of Silver Carp (Hypophthalmichthys molitrix) Induce Apoptosis in MCF-7 Cells through the Generation of Reactive Oxygen Species and the Mitochondrial Pathway

Yanshun Xu, W. Xia, Q. Jiang, 2017, Nutrition and cancer.

The characterization and biological activities of synthetic N, O-selenized chitosan derivatives.

W. Xia, Hao Cheng, Q. Jiang, 2021, International journal of biological macromolecules.

The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing

Yanshun Xu, W. Xia, Q. Jiang, 2021 .

Physicochemical and microbiological changes in postmortem crayfish ( Procambarus clarkii ) stored at 4 °C and 25 °C

Yanshun Xu, W. Xia, Q. Jiang, 2022, International Journal of Food Science & Technology.

The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt fermented fish

Yanshun Xu, W. Xia, Q. Jiang, 2018, International Journal of Food Science & Technology.

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

Yanshun Xu, W. Xia, Q. Jiang, 2020 .

Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing

Yanshun Xu, W. Xia, Q. Jiang, 2018 .

Development of reduced-salt gel of silver carp meat batter using low frequency ultrasound: Effect on color, texture, cooking loss and microstructure

Yanshun Xu, W. Xia, Q. Jiang, 2021 .

Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel.

Yanshun Xu, W. Xia, Honghui Guo, 2021, Food chemistry.

The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet.

Yanshun Xu, W. Xia, X. Zhan, 2019, Food chemistry.

Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp (Ctenopharyngodon idella) fillets.

Yanshun Xu, W. Xia, Lihong Ge, 2016, Journal of the science of food and agriculture.

The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates.

Yanshun Xu, W. Xia, Dongxing Yu, 2023, Food chemistry.

Research on apoptotic mechanism and related pathways involving in postmortem grass carp (Ctenopharyngodon idellus) muscle.

Yanshun Xu, W. Xia, Q. Jiang, 2022, Journal of the science of food and agriculture.

The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet

Jinhong Zang, Yanshun Xu, W. Xia, 2017 .

High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract

W. Xia, Q. Jiang, Chunjiang Qiu, 2013 .

Preliminary Purification and Characterization of Adhesive Proteins from Freshwater Mussels

Yanshun Xu, W. Xia, Q. Jiang, 2014 .

Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles

Yanshun Xu, W. Xia, Dongxing Yu, 2023, Food Bioscience.

The role of endogenous proteases in degrading grass carp (Ctenopharyngodon idella) myofibrillar structural proteins during ice storage

Yanshun Xu, W. Xia, Q. Jiang, 2022, LWT.

Broad‐spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice‐stored grass carp (Ctenopharyngodon idella) fillets

Yanshun Xu, W. Xia, Lihong Ge, 2016 .

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

Yanshun Xu, W. Xia, Lihong Ge, 2015, Food and Bioprocess Technology.

Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds

Yanshun Xu, W. Xia, A. Siddeeg, 2014, Food Science and Biotechnology.

Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp ( Ctenopharyngodon idellus ) fillets

Yanshun Xu, W. Xia, Q. Jiang, 2020, International Journal of Food Science & Technology.

Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp

Yanshun Xu, W. Xia, Wei Zhang, 2014 .

Transcriptome analysis of the effects of chitosan on the hyperlipidemia and oxidative stress in high-fat diet fed mice.

Bin Wang, Sicong Zhang, Wenshui Xia, 2017, International journal of biological macromolecules.

L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms.

W. Xia, Q. Jiang, Peipei Yu, 2023, International journal of biological macromolecules.

Impact of Protein Oxidation Induced by Different Cooking Methods in Channel Fish ( Ietalurus Punetaus) on Structure and in vitro Digestion of Protein

Yanshun Xu, W. Xia, Q. Jiang, 2022, SSRN Electronic Journal.

Assessment of gelatinolytic proteinases in chilled grass carp (Ctenopharyngodon idellus) fillets: characterization and contribution to texture softening.

Yanshun Xu, W. Xia, Wei Zhang, 2021, Journal of the science of food and agriculture.

Analysis of volatile compounds contributing to distinctive odor of silver carp ( Hypophthalmichthys molitrix ) surimi

W. Xia, Lihua Chen, Q. Jiang, 2022, International Journal of Food Science & Technology.

Seasonal variations in the channel catfish (Ictalurus punctatus): Nutritional composition, texture, and physicochemical properties of myofibrillar protein

W. Xia, Q. Jiang, Fang Yang, 2024, Food Bioscience.

Effect of different starch on masking fishy odor compounds

W. Xia, Q. Jiang, Fang Yang, 2024, International Journal of Biological Macromolecules.

Investigation on Structural Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage

Yanshun Xu, Xia Wen-shui, Q. Jiang, 2013 .

L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi ( Hypophthalmichthys molitrix ) gel

Yanshun Xu, W. Xia, Wenmin Wu, 2022, International Journal of Food Science & Technology.

Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures.

Q. Jiang, Fang Yang, Peipei Yu, 2024, Food chemistry.