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Samad Bodbodak, Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Leila Kamali Rousta, Zahra Rafiee, Mehdi Jalali-Jivan, Mohammad Saeed Kharazmi & Seid Mahdi Jafari. (2022) Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Ying Chen, Dongming Lan, Weifei Wang, Weiqian Zhang & Yonghua Wang. (2023) Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type. International Journal of Biological Macromolecules 252, pages 126262.
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Hasniyati Muin, Norhidayah Mohd Taufek, Zazali Alias & Adibi Md Nor. (2023) Supplementation of red seaweed (Gracilaria changii) in black soldier fly (Hermetia illucens) larvae-based diet for red hybrid tilapia: Effects on growth performance, fillet quality, sensory analysis, haematological indices, and antioxidant enzyme activities. Journal of Applied Phycology.
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Shuai Wu, Keqiang Lai, Ming Chen, Yuxia Fan, Xiangjun Li, Linzhi Tan, Xiaole Xiang & Yiqun Huang. (2023) Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness. Journal of Food Composition and Analysis 118, pages 105177.
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Hui Lin, Juanjuan Zhang, Yiqun Huang, Faxiang Wang, Yongle Liu & Lihong Niu. (2022) Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization. Journal of Food Measurement and Characterization 17:1, pages 155-166.
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Yang Wu, Shuangjie Tian, Jing Yuan, Zhiyu Zhang, Huihui Zhou, Weihua Gao, Wenbing Zhang & Kangsen Mai. (2022) Effects of Clostridium autoethanogenum protein as substitute for dietary fishmeal on the growth, feed utilization, intestinal health and muscle quality of large yellow croaker Larimichthys crocea. Aquaculture 561, pages 738591.
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Suhong Huang, Xiaoli Dong, Yulong Zhang, Ming Huang & Yuandong Zheng. (2022) Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat. Food Science and Human Wellness 11:5, pages 1252-1258.
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Ali Aberoumand & Milad Masoudi. (2022) The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets. Potravinarstvo Slovak Journal of Food Sciences 16, pages 287-295.
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Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang & Yuandong Zheng. (2022) Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage. Food Science and Human Wellness 11:2, pages 255-262.
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Rong Meng, Lin Li, Yiqun Huang, Yongle Liu, Xiayin Ma & Xiaole Xiang. (2021) Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus). Journal of Food Measurement and Characterization 15:6, pages 5599-5606.
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Didem ÜÇOK ALAKAVUK, Şehnaz Yasemin TOSUN & İdil CAN TUNÇELLİ. (2021) IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ. Gıda 46:5, pages 1205-1217.
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Leipeng Cao, Zhenghua Huang, Daishe Wu, Roger Ruan & Yuhuan Liu. (2021)
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Jun Mei, Yong Shen, Wenru Liu, Weiqing Lan, Na Li & Jing Xie. (2020) Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage. Coatings 10:6, pages 506.
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Xue Wang, Mohammad Russel, Yiwen Zhang, Junbo Zhao, Yituo Zhang & Jiajia Shan. (2019) A Clustering-Based Partial Least Squares Method for Improving the Freshness Prediction Model of Crucian Carps Fillets by Hyperspectral Image Technology. Food Analytical Methods 12:9, pages 1988-1997.
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N Pinyosak, S Asavasanti & C Tangduangdee. (2019) Reducing of weight variation in soaking step of shrimp processing: effects of iced storage time and soaking equipment. IOP Conference Series: Earth and Environmental Science 301:1, pages 012060.
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Lihong Niu, Xiaohua Sun, Juming Tang, Jing Wang, Barbara A Rasco, Keqiang Lai, Yuxia Fan & Yiqun Huang. (2017) Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness. Journal of Food Composition and Analysis 63, pages 133-138.
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Mahmoudreza Ovissipour, Barbara Rasco, Juming Tang & Shyam Sablani. (2017) Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar). Food and Bioprocess Technology 10:10, pages 1865-1882.
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L. Otero, M. Pérez-Mateos & M.E. López-Caballero. (2017) Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins. Innovative Food Science & Emerging Technologies 41, pages 19-25.
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Lihong Niu, Xiaohua Sun, Juming Tang, Jing Wang, Barbara A. Rasco, Keqiang Lai & Yiqun Huang. (2017) Free and protein-bound N-carboxymethyllysine and N-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment. Journal of Food Composition and Analysis 57, pages 56-63.
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