Y. Zhao

发表

Analysis of Nutrient Composition, Amino Acid and Fatty Acid Profile in the Muscle of a Farmed Rainbow Trout (Oncorhynchus Mykiss)

S. Hao, Ya Wei, Jianwei Cen, 2017 .

Freshness and Shelf Life of Air Packaged and Modified AtmospherePackaged Fresh Tilapia Fillets during Freezing-point Storage

X. Yang, Laihao Li, Hui Huang, 2016 .

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.

Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela).

Wuyin Weng, Gengxin Hao, Xujian Qiu, 2022, Food research international.

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.

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.

Changes in apoptosis factors and activation of caspase-3 in tilapia muscle during storage

S. Hao, X. Yang, Laihao Li, 2018 .

Effects of Ozonated Water Treatment on Physico-chemical, Microbiological and Sensory Characteristics Changes of Nile Tilapia (Oreochromis niloticus) Fillets during Storage in Ice

S. Hao, X. Yang, Laihao Li, 2020, Ozone: Science & Engineering.

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.

Study on Synthesis and Characterization of a Fluorescence Probe and its Application for Determination of Superoxide Anion Radical

S. Hao, X. Yang, Hong Lin, 2011 .

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.

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.

Effect of inorganic salt stress on the thermotolerance and ethanol production at high temperature of Pichia kudriavzevii

X. Yang, Laihao Li, Y. Zhao, 2018, Annals of Microbiology.

Effect of inorganic salt stress on the thermotolerance and ethanol production at high temperature of Pichia kudriavzevii

X. Yang, Laihao Li, Y. Zhao, 2018, Annals of Microbiology.

Trace Element Accumulation and Tissue Distribution in the Purpleback Flying Squid Sthenoteuthis oualaniensis from the Central and Southern South China Sea

X. Yang, Bo Qi, Jianwei Cen, 2016, Biological Trace Element Research.

Trace Element Accumulation and Tissue Distribution in the Purpleback Flying Squid Sthenoteuthis oualaniensis from the Central and Southern South China Sea

X. Yang, Bo Qi, Jianwei Cen, 2016, Biological Trace Element Research.

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

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

Study on Extractiing of Heme from Tilapias Blood by Enzymatic Method

S. Hao, X. Yang, Laihao Li, 2014 .

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.

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.

Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage

Ya Wei, Jianwei Cen, Y. Zhao, 2021, CyTA - Journal of Food.

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.

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products.

Laihao Li, Xiao Hu, Ya Wei, 2021, Food research international.

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.

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

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

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.

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.

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 .

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 .

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.

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.

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.

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

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

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.

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.

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.

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.

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 .

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.

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

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

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.

Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan.

Yucang Zhang, Wuyin Weng, Shen Yang, 2023, International journal of biological macromolecules.

Research advances on processing and quality safety control technology of aquatic pre-made products

Jianwei Cen, Y. Zhao, Shaoling Yang, 2022 .

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.

Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions

Shengjun Chen, D. Sun-Waterhouse, Y. Zhao, 2024, Trends in Food Science & Technology.

Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia.

Y. Zhao, Shaoling Yang, Chunsheng Li, 2024, Food chemistry.