Qianqian Xue

发表

Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil

Li-li Xu, Yong Xue, Zhaojie Li, 2019, Antioxidants.

Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil.

Yong Xue, Chang-Hu Xue, J. Velasco, 2022, Food chemistry.

Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave

C. Xue, Zihao Wei, H. Mou, 2021, LWT.

A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS.

Yong Xue, Chang-Hu Xue, J. Velasco, 2022, Food chemistry.

Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA

Yong Xue, Chang-Hu Xue, J. Velasco, 2022, LWT.

Physiological responses of the triploid Pacific oyster ( Crassostrea gigas ) to varying salinities of aquaculture seawater

C. Xue, Lipin Chen, Zhaojie Li, 2021 .

Effects of cooling rates during depuration on the quality of Pacific oysters (Crassostrea gigas) at anhydrous preservation stage

C. Xue, Zhaojie Li, Shijie Bi, 2023, Food chemistry: X.

Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas)

C. Xue, Zihao Wei, Lipin Chen, 2021, Journal of Food Measurement and Characterization.

Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains

Xiaoming Jiang, Qianqian Xue, Li-Hao Wang, 2024, Foods.