Pei Gao

发表

Cloning and characterization of a novel GH75 family chitosanase from Penicillium oxalicum M2

W. Xia, Xiaoli Liu, Shaoquan Liu, 2022, Process Biochemistry.

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

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

Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter cultures

Yanshun Xu, W. Xia, Qian Hua, 2021, International Journal of Food Science & Technology.

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.

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.

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 .

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.

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.

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.

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.

Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage.

Yanshun Xu, W. Xia, Qian Hua, 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 .

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.

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.

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.

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.

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 .

Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment

Yanshun Xu, W. Xia, Qian Hua, 2022, Food Bioscience.

Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria

Yanshun Xu, W. Xia, Shaoquan Liu, 2020 .

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

W. Xia, Xinzhi Li, Shaoquan Liu, 2019, Front. Microbiol..

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

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

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.

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.

Sarcoplasmic Protein Hydrolysis Activity of Lactobacillus plantarum 120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Yanshun Xu, W. Xia, Weixin Wang, 2017 .

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 .

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 .

Lipid fraction and fatty acid profile changes in low-salt fermented fish as affected by processing stage and inoculation of autochthonous starter cultures

Yanshun Xu, W. Xia, J. Regenstein, 2018, LWT.

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

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

A Novel Chitosanase from Penicillium oxalicum M2 for Chitooligosaccharide Production: Purification, Identification and Characterization

W. Xia, S. Cao, Bin Wang, 2022, Molecular Biotechnology.

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

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

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.

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 .

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 .

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.

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 .

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 role of microbes in free fatty acids release and oxidation in fermented fish paste

Jinhong Zang, Yanshun Xu, W. Xia, 2019, LWT.

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.

Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology.

W. Xia, Xinzhi Li, Shaoquan Liu, 2020, Food chemistry.

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.

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.

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.

The role of endogenous serine proteinase on disintegration of collagen fibers from grass carp (Ctenopharyngodon idellus)

Yanshun Xu, W. Xia, Wei Zhang, 2021, LWT.

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.

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.