Yafang Jin

Antagonistic and synergistic effects of warming and microplastics on microalgae: Case study of the red tide species Prorocentrum donghaiense.

Yan Zhao, Shaojie Huang, Zengling Ma, 2022, Environmental pollution.

Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles

Gang Wang, Yanyun Zhao, Yun Deng, 2016 .

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.

Yanyun Zhao, Yun Deng, Yifeng Zhang, 2016, Food chemistry.

Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules

Yanyun Zhao, Xiaoyong Song, Yun Deng, 2014 .

Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.

Yanyun Zhao, Hongcai Zhang, Yun Deng, 2012, Carbohydrate research.

Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.

Yanyun Zhao, Bingjun Qian, Yun Deng, 2015, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS

Yanyun Zhao, Yun Deng, Wenjuan Yu, 2015 .

Whole-genome sequencing-based analysis of antimicrobial resistance, virulence factors, and genetic diversity in Yersinia isolated in Wenzhou, China 2020.

Shaojie Huang, Y. Li, Leyi Zhang, 2023, Molecular phylogenetics and evolution.

Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation.

Yanyun Zhao, Hongcai Zhang, Yun Deng, 2012, Carbohydrate research.

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.

Yanyun Zhao, Yun Deng, Yifeng Zhang, 2016, Food chemistry.