Yongjun Ma

Analysis of flavor change in the industrial production of fungal fermentation based mussel (Mytilus edulis) cooking liquor using a laser irradiation desorption based GC/MS method

Gongshuai Song, Qing Shen, Xiaomin Zhou, 2019, LWT.

Effect of steam explosion pretreatment on the production of microscale tuna bone power by ultra-speed pulverization.

Junli Feng, Yiwei Cui, Qing Shen, 2021, Food chemistry.

A two-stage enzymatic process for synthesis of extremely pure high oleic glycerol monooleate.

Yonghua Wang, Bo Yang, Tie Li, 2011, Enzyme and microbial technology.

Effect of Chitosan Coating Enriched with 6-gingerol on Red Drum Fillets Quality and Shelf Life during Refrigerated Storage

Jianrong Li, L. Mao, Yongxia Xu, 2017 .

A process for the synthesis of PUFA-enriched triglycerides from high-acid crude fish oil

Xiaoquan Yang, Yonghua Wang, Bo Yang, 2012 .

Metabolic engineering and mechanical investigation of enhanced plant autoluminescence

Siqi Ma, Jianping Wu, Jiayi Ji, 2023, Plant biotechnology journal.

Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process

Jianrong Li, L. Mao, Xiaotao Sun, 2019, Journal of Aquatic Food Product Technology.