Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi) by Shen, Yingying, Wu, Yanyan, Wang, Yueqi, Li, Laihao, Li, Chunsheng, Zhao, Yongqiang, Yang, Shaoling

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Inhibitory effect of antioxidant peptides derived from Pinctada fucata protein on ultraviolet-induced photoaging in mice by Wu, Yanyan, Tian, Qian, Li, Laihao, Khan, Muhammad Naseem, Yang, Xianqing, Zhang, Zhongmin, Hu, Xiao, Chen, Shengjun

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The characteristics of gelatin extracted from sturgeon ( Acipenser baeri) skin using various pretreatments by Hao, Shuxian, Li, Laihao, Yang, Xianqing, Cen, Jianwei, Shi, Hong, Bo, Qi, He, Junyan

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Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3 by Yang, Daqiao, Li, Chunsheng, Li, Laihao, Chen, Shengjun, Hu, Xiao, Xiang, Huan

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Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses by Wang, Yueqi, Li, Chunsheng, Zhao, Yongqiang, Li, Laihao, Yang, Xianqing, Wu, Yanyan, Chen, Shengjun, Cen, Jianwei, Yang, Shaoling, Yang, Daqiao

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Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network by Zhao, Yue, Wang, Yueqi, Li, Chunsheng, Li, Laihao, Yang, Xianqing, Wu, Yanyan, Chen, Shengjun, Zhao, Yongqiang

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Kokumi-Enhancing Mechanism of N‑l‑lactoyl‑l‑Met Elucidated by Sensory Experiments and Molecular Simulations by Wu, Jing, Ling, Zhan, Feng, Yunzi, Cui, Chun, Li, Laihao

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Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods by Li, Rui, Sun, Zuli, Zhao, Yongqiang, Li, Laihao, Yang, Xianqing, Cen, Jianwei, Chen, Shengjun, Li, Chunsheng, Wang, Yueqi

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Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexe... by Lin, Shanting, Hu, Xiao, Li, Laihao, Yang, Xianqing, Chen, Shengjun, Wu, Yanyan, Yang, Shaoling

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Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis by Wang, Yueqi, Wang, Huifang, Wu, Yanyan, Xiang, Huan, Zhao, Yongqiang, Chen, Shengjun, Qi, Bo, Li, Laihao

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Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus by Li, Chunsheng, Zhao, Yue, Wang, Yueqi, Li, Laihao, Huang, Jianlian, Yang, Xianqing, Chen, Shengjun, Zhao, Yongqiang

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Study on Biogenic Amines in Various Dry Salted Fish Consumed in China by Wu, Yanyan, Chen, Yufeng, Li, Laihao, Yang, Xianqing, Yang, Shaoling, Lin, Wanling, Zhao, Yongqiang, Deng, Jianchao

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Cadmium detoxification induced by salt stress improves cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by Li, Chunsheng, Yang, Xianqing, Xu, Ying, Li, Laihao, Wang, Yueqi

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Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products by Wang, Yueqi, Shen, Yingying, Wu, Yanyan, Li, Chunsheng, Li, Laihao, Zhao, Yongqiang, Hu, Xiao, Wei, Ya, Huang, Hui

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UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermenta... by Wang, Huifang, Wu, Yanyan, Xiang, Huan, Sun-Waterhouse, Dongxiao, Zhao, Yongqiang, Chen, Shengjun, Li, Laihao, Wang, Yueqi

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Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi by Cao, Rong, Liu, Qi, Chen, Shengjun, Yang, Xianqing, Li, Laihao

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Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage by Wu, Jing, Li, Chunsheng, Li, Laihao, Yang, Xianqing, Wang, Yueqi, Zhou, Wenguo

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Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage by Li, Chunsheng, Zhao, Yue, Wang, Yueqi, Li, Laihao, Yang, Xianqing, Chen, Shengjun, Zhao, Yongqiang, Zhou, Wenguo

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Discovery of N‑l‑Lactoyl‑l‑Trp as a Bitterness Masker via Structure-Based Virtual Screening and a Sensory Approach by Wu, Jing, Zhao, Junpeng, Zhou, Yubo, Cui, Chun, Xu, Jucai, Li, Laihao, Feng, Yunzi

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A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring by Yong, Yueyuan, Wang, Shancan, Li, Laihao, Li, Rui, Ahmad, Hafiz Nabeel, Munawar, Noshaba, Zhu, Jie

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