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Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Journal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2544-2553

2020

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Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage

Food chemistry, 2019-01, Vol.272, p.109-116

2019

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Effects of gallic acid and its alkyl esters on lipid oxidation during in vitro simulated gastrointestinal digestion of fresh and fried oysters

International journal of food science & technology, 2022-03, Vol.57 (3), p.1718-1728

2022

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The Inhibitory Effect of Gallic Acid Alkyl Esters on Lipid Oxidation of Intactly Soaked Oyster Meats and Oyster Meat Homogenates during Refrigerated Storage

European journal of lipid science and technology, 2023-07, Vol.125 (7), p.n/a

2023

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Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process

International journal of food science & technology, 2021-06, Vol.56 (6), p.2938-2945

2021

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Comparative studies on the lipid profiles of female and male gonads of abalone ( Haliotis discus hannai )

European journal of lipid science and technology, 2023-11, Vol.125 (11)

2023

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Lipid Profiles in By‐Products and Muscles of Three Shrimp Species (Penaeus monodon, Penaeus vannamei, and Penaeus chinensis)

European journal of lipid science and technology, 2020-07, Vol.122 (7), p.n/a

2020

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Effects of metal ion removal from Antarctic krill oil on its qualities and stabilities of colour and oxidation

International journal of food science & technology, 2024-09, Vol.59 (9), p.6007-6016

2024

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Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

Journal of food science, 2018-12, Vol.83 (12), p.2976-2982

2018

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Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage

International journal of food science & technology, 2022-04, Vol.57 (4), p.2435-2446

2022

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Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

International journal of food science & technology, 2015-03, Vol.50 (3), p.633-639

2015

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Preparation and Hepatoprotective Activities of Peptides Derived from Mussels ( Mytilus edulis ) and Clams ( Ruditapes philippinarum )

Marine drugs, 2022-11, Vol.20 (11), p.719

2022

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Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil

Food science & nutrition, 2022-08, Vol.10 (8), p.2804-2812

2022

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Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles

Food & function, 2022-02, Vol.13 (4), p.1785-1796

2022

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Lipid profiles in different parts of two species of scallops (Chlamys farreri and Patinopecten yessoensis)

Food chemistry, 2018-03, Vol.243, p.319-327

2018

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Comparison of different solvents for extraction of oils from by‐products of shrimps Penaeus vannamei and Procambarus clarkia

Journal of food processing and preservation, 2021-09, Vol.45 (9), p.n/a

2021

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Mechanism of texture deterioration of cockle (Clinocardium californiense) during chilled storage

Journal of food processing and preservation, 2022-02, Vol.46 (2), p.n/a

2022

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Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

Food & function, 2018-07, Vol.9 (7), p.3610-3616

2018

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Effects of long‐term intake of Antarctic krill oils on artery blood pressure in spontaneously hypertensive rats

Journal of the science of food and agriculture, 2017-03, Vol.97 (4), p.1143-1148

2017

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Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel (Mytilus edulis) Oil During Accelerated Oxidative Storage

Journal of aquatic food product technology, 2023-05, Vol.32 (5), p.516-527

2023

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Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus

Journal of aquatic food product technology, 2020-04, Vol.29 (4), p.391-406

2020

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Improving the oxidative stability and lengthening the shelf life of DHA algae oil with composite antioxidants

Food chemistry, 2020-05, Vol.313, p.126139-126139, Article 126139

2020

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Mechanism of color change in Antarctic krill oil during storage

Food chemistry, 2024-06, Vol.444, p.138583-138583, Article 138583

2024

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Simultaneous quantification of 24 aldehydes and ketones in oysters (Crassostrea gigas) with different thermal processing procedures by HPLC-electrospray tandem mass spectrometry

Food research international, 2021-09, Vol.147, p.110559-110559, Article 110559

2021

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A direct and facile simultaneous quantification of non-polar and polar lipids in different species of marine samples using normal-phase HPLC–CAD

Journal of food composition and analysis, 2022-12, Vol.114, p.104813, Article 104813

2022

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Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage

Effects of gallic acid and its alkyl esters on lipid oxidation during in vitro simulated gastrointestinal digestion of fresh and fried oysters

The Inhibitory Effect of Gallic Acid Alkyl Esters on Lipid Oxidation of Intactly Soaked Oyster Meats and Oyster Meat Homogenates during Refrigerated Storage

Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process

Comparative studies on the lipid profiles of female and male gonads of abalone ( Haliotis discus hannai )

Lipid Profiles in By‐Products and Muscles of Three Shrimp Species (Penaeus monodon, Penaeus vannamei, and Penaeus chinensis)

Effects of metal ion removal from Antarctic krill oil on its qualities and stabilities of colour and oxidation

Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage

Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

Preparation and Hepatoprotective Activities of Peptides Derived from Mussels ( Mytilus edulis ) and Clams ( Ruditapes philippinarum )

Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil

Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles

Lipid profiles in different parts of two species of scallops (Chlamys farreri and Patinopecten yessoensis)

Comparison of different solvents for extraction of oils from by‐products of shrimps Penaeus vannamei and Procambarus clarkia

Mechanism of texture deterioration of cockle (Clinocardium californiense) during chilled storage

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

Effects of long‐term intake of Antarctic krill oils on artery blood pressure in spontaneously hypertensive rats

Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel (Mytilus edulis) Oil During Accelerated Oxidative Storage

Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus

Improving the oxidative stability and lengthening the shelf life of DHA algae oil with composite antioxidants

Mechanism of color change in Antarctic krill oil during storage

Simultaneous quantification of 24 aldehydes and ketones in oysters (Crassostrea gigas) with different thermal processing procedures by HPLC-electrospray tandem mass spectrometry

A direct and facile simultaneous quantification of non-polar and polar lipids in different species of marine samples using normal-phase HPLC–CAD

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