Xin Zhou

Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

B. Zhu, F. Shahidi, Liang Song, 2018 .

Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

F. Shahidi, Da‐yong Zhou, Kanyasiri Rakariyatham, 2019, Journal of Food Science and Technology.

Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage.

F. Shahidi, Da‐yong Zhou, Zhongyuan Liu, 2019, Food chemistry.

Effect of Various Hot-Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development.

B. Zhu, Tong Wang, F. Shahidi, 2018, Journal of food science.

Extraction and Characterization of Phospholipid-Enriched Oils from Antarctic Krill (Euphausia Superba) with Different Solvents

B. Zhu, Liang Song, Da‐yong Zhou, 2018 .

The Forms of Fluoride in Antarctic Krill (Euphausia superba) Oil Extracted with Hexane and its Removal with Different Absorbents

B. Zhu, Lei Qin, Liang Song, 2017 .

Identification of glycerophospholipid molecular species of mussel (Mytilus edulis) lipids by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry.

B. Zhu, F. Shahidi, Lei Qin, 2016, Food chemistry.

Characterization of lipids in three species of sea urchin.

Fereidoon Shahidi, F. Shahidi, Da‐yong Zhou, 2018, Food chemistry.

Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu

F. Bai, P. Han, Xin Zhou, 2023, Food Research International.