Qiu Ting Ruan

Effect of hemoglobin on Nile tilapia (Oreochromis niloticus) kidney (NTK) cell line damage.

Min Lv, Huawei Ma, Laiba Shafique, 2022, Fish & shellfish immunology.

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying.

Yang Hu, Yueqi An, Xiaoying Luo, 2021, Food chemistry.

The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid.

Xiaobao Qi, Min Lv, Huawei Ma, 2023, Food chemistry.

Comparison and dynamic simulation of Staphylococcus aureus growth kinetics in grilled oysters

Ailing Guo, Min Lv, Huawei Ma, 2023, LWT.

Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods.

E. Yu, Min Lv, Huawei Ma, 2023, International journal of biological macromolecules.

Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods.

Shanbai Xiong, Qiu Ting Ruan, Wenrong Li, 2023, Food chemistry.

Gelatin from specific freshwater and saltwater fish extracted using six different methods: Component interactions, structural characteristics, and functional properties

Huawei Ma, Chuanyan Pan, Qiu Ting Ruan, 2023, LWT.

Influences of Trypsin Pretreatment on the Structures, Composition, and Functional Characteristics of Skin Gelatin of Tilapia, Grass Carp, and Sea Perch

E. Yu, Min Lv, Huawei Ma, 2023, Marine drugs.