Hua Xiang

发表

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.

Nobel Prize in Chemistry 2020: The great breakthrough from frontier research in microbiology

Hua Xiang, Luyao Gong, 2020, Chinese Science Bulletin.

Depletion of OLFM4 gene inhibits cell growth and increases sensitization to hydrogen peroxide and tumor necrosis factor-alpha induced-apoptosis in gastric cancer cells

Yi Huang, Mei-hua Yang, Xue Jiang, 2012, Journal of Biomedical Science.

Inhibitory effects on the HMG-CoA Reductase in the chemical constituents of the Cassia mimosoides Linn

Liping Huang, Chuangpeng Shen, Min Liu, 2016 .

Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects.

Shengjun Chen, Laihao Li, Xiao Hu, 2023, Food research international.

Novel potential XOD inhibitory peptides derived from Trachinotus ovatus: Isolation, identification and structure-function analysis

Shengjun Chen, X. Yang, Xiao Hu, 2022, Food Bioscience.

Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and Identification

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

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.

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.

Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage.

Chuang Pan, Shengjun Chen, S. Hao, 2023, Food chemistry.

Antioxidant Activity of Gracilaria lemaneiformis Polysaccharide Degradation Based on Nrf-2/Keap-1 Signaling Pathway in HepG2 Cells with Oxidative Stress Induced by H2O2

Chuang Pan, Shengjun Chen, Xiao Hu, 2022, Marine drugs.

Optimized Degradation and Inhibition of α-glucosidase Activity by Gracilaria lemaneiformis Polysaccharide and Its Production In Vitro

Shengjun Chen, X. Yang, Laihao Li, 2021, Marine Drugs.

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.

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.

Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage

Chuang Pan, Shengjun Chen, S. Hao, 2022, Current research in food science.

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.

Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation

Sameh A. Korma, Y. Liu, I. Cacciotti, 2023, Food chemistry: X.

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.

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

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

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.

Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science.

Y. Zhao, Yueqi Wang, Chunsheng Li, 2024, Food chemistry.