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Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Food chemistry, 2019-10, Vol.296, p.132-141

2019

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The Hypopigmentation Mechanism of Tyrosinase Inhibitory Peptides Derived from Food Proteins: An Overview

Molecules (Basel, Switzerland), 2022-04, Vol.27 (9), p.2710

2022

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Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

Food research international, 2022-06, Vol.156, p.111153-111153, Article 111153

2022

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Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system

Journal of hazardous materials, 2019-03, Vol.366, p.151-159

2019

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The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview

Food Chemistry: X, 2022-03, Vol.13, p.100252-100252, Article 100252

2022

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Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

Ultrasonics sonochemistry, 2023-11, Vol.100, p.106597-106597, Article 106597

2023

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Biogenic amines in commercial fish and fish products sold in southern China

Food control, 2012-05, Vol.25 (1), p.303-308

2012

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Purification and Identification of Novel Xanthine Oxidase Inhibitory Peptides Derived from Round Scad ( Decapterus maruadsi ) Protein Hydrolysates

Marine drugs, 2021-09, Vol.19 (10), p.538

2021

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Effect of a high-collagen peptide diet on the gut microbiota and short-chain fatty acid metabolism

Journal of functional foods, 2020-12, Vol.75, p.104278, Article 104278

2020

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Optimized Degradation and Inhibition of α-glucosidase Activity by Gracilaria lemaneiformis Polysaccharide and Its Production In Vitro

Marine drugs, 2021-12, Vol.20 (1), p.13

2021

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Purification and Identification of Antioxidant Peptides from Schizochytrium Limacinum Hydrolysates by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry

Molecules (Basel, Switzerland), 2019-08, Vol.24 (16), p.3004

2019

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Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products

Food Chemistry: X, 2022-06, Vol.14, p.100314-100314, Article 100314

2022

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Preparation and Characterization of Mg-Doped Calcium Phosphate-Coated Phycocyanin Nanoparticles for Improving the Thermal Stability of Phycocyanin

Foods, 2022-02, Vol.11 (4), p.503

2022

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Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer

Frontiers in microbiology, 2020-08, Vol.11, p.1934-1934

2020

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Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Food science and human wellness, 2023-11, Vol.12 (6), p.2408-2416

2023

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Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

Fermentation (Basel), 2023-06, Vol.9 (6), p.515

2023

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Changes of activated factors and activation of calpain in tilapia muscle during storage

Fisheries science, 2018-09, Vol.84 (5), p.889-895

2018

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The effects of different extraction methods on composition and storage stability of sturgeon oil

Food chemistry, 2015-04, Vol.173, p.274-282

2015

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Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Food Chemistry: X, 2021-12, Vol.12, p.100153-100153, Article 100153

2021

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Preparation and Antioxidant Activities In Vitro of a Designed Antioxidant Peptide from Pinctada fucata by Recombinant Escherichia coli

Journal of Microbiology and Biotechnology, 2018, 28(1), , pp.1-11

2018

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Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Food science and human wellness, 2024-01, Vol.13 (1), p.101-114

2024

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Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish ( Siniperca chuatsi ) Fermentation

Foods, 2022-03, Vol.11 (7), p.944

2022

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Case report: Shock after percutaneous vertebroplasty of the 5th thoracic vertebra

Frontiers in surgery, 2023-05, Vol.10, p.1120346

2023

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Comparison of the Changes in Fatty Acids and Triacylglycerols between Decapterus maruadsi and Trichiurus lepturus during Salt-dried Process

Journal of Oleo Science, 2019, Vol.68(8), pp.769-779

2019

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Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Frontiers in nutrition (Lausanne), 2022-04, Vol.9, p.851895-851895

2022

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Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

The Hypopigmentation Mechanism of Tyrosinase Inhibitory Peptides Derived from Food Proteins: An Overview

Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

Acid stress induces cross-protection for cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii by regulating cadmium transport and antioxidant defense system

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics

Biogenic amines in commercial fish and fish products sold in southern China

Purification and Identification of Novel Xanthine Oxidase Inhibitory Peptides Derived from Round Scad ( Decapterus maruadsi ) Protein Hydrolysates

Effect of a high-collagen peptide diet on the gut microbiota and short-chain fatty acid metabolism

Optimized Degradation and Inhibition of α-glucosidase Activity by Gracilaria lemaneiformis Polysaccharide and Its Production In Vitro

Purification and Identification of Antioxidant Peptides from Schizochytrium Limacinum Hydrolysates by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry

Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products

Preparation and Characterization of Mg-Doped Calcium Phosphate-Coated Phycocyanin Nanoparticles for Improving the Thermal Stability of Phycocyanin

Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine Bacterium Vibrio fluvialis A8 Through Horizontal Gene Transfer

Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

Changes of activated factors and activation of calpain in tilapia muscle during storage

The effects of different extraction methods on composition and storage stability of sturgeon oil

Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Preparation and Antioxidant Activities In Vitro of a Designed Antioxidant Peptide from Pinctada fucata by Recombinant Escherichia coli

Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish ( Siniperca chuatsi ) Fermentation

Case report: Shock after percutaneous vertebroplasty of the 5th thoracic vertebra

Comparison of the Changes in Fatty Acids and Triacylglycerols between Decapterus maruadsi and Trichiurus lepturus during Salt-dried Process

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

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