Li Xin

发表

Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments

Yaqin Hu, Y. Qiao, Wenjin Wu, 2018 .

Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia)

Tao Yin, Y. Qiao, C. Jiao, 2020 .

The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C

Dongshen Li, Chao Wang, Y. Qiao, 2018 .

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

Yaqin Hu, Y. Qiao, Wenjin Wu, 2018 .

Insight into acute heat stress on meat qualities of rainbow trout (Oncorhynchus mykiss) during short-time transportation

Weiqing Sun, Wenjin Wu, D. Anzi, 2021 .

Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage

Weiqing Sun, Y. Qiao, C. Jiao, 2020 .

Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage

Tao Yin, Y. Qiao, Wenjin Wu, 2020 .

Application of HVEF treatment in bacteriostasis against Acinetobacter radioresistens

Y. Qiao, Wenjin Wu, Liao Li, 2021 .