Shuai Wang

Comparison of taste and odour characteristics of three mass‐produced aquaculture clams in China

Bin He, Jian-ping Zhang, Shang-long Chen, 2020 .

Comparison of Extracellular Proteins from Virulent and Avirulent Vibrio parahaemolyticus Strains To Identify Potential Virulence Factors.

Bin He, Xiao Liu, Y. He, 2019, Journal of food protection.

Integrative and Conjugative Elements-Positive Vibrio parahaemolyticus Isolated From Aquaculture Shrimp in Jiangsu, China

Xueyang Zhang, Bin He, Jian-ping Zhang, 2019, Front. Microbiol..

Comparison of biological indicators and umami‐related compounds in the gonad and abdomen meats ofEriocheir sinensisduring different fattening periods under salinity

Bin He, Xugan Wu, Yu He, 2020 .

Comparison of flavour qualities of three sourced Eriocheir sinensis.

Ningping Tao, Xichang Wang, Weiqiang Qiu, 2016, Food chemistry.

Analysis of Secreted Proteins and Potential Virulence via the ICEs-Mediated Pathway of the Foodborne Pathogen Vibrio parahaemolyticus

Kaiwen Wang, Jinwei Zhou, Fengjiao Sun, 2021, Frontiers in Microbiology.