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Sensory evaluation of fresh/frozen mackerel products: A review

Comprehensive reviews in food science and food safety, 2021-07, Vol.20 (4), p.3504-3530

2021

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Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Journal of food science, 2022-06, Vol.87 (6), p.2504-2514

2022

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Multicolorful Carbon Dots for Tumor Theranostics

Current medicinal chemistry, 2018-01, Vol.25 (25), p.2894-2909

2018

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Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Journal of food processing and preservation, 2019-11, Vol.43 (11), p.n/a

2019

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Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment

Journal of the science of food and agriculture, 2021-03, Vol.101 (4), p.1554-1561

2021

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Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage

Ultrasonics sonochemistry, 2022-01, Vol.82, p.105883-105883, Article 105883

2022

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Structural and biochemical changes in dermis of sea cucumber (Stichopus japonicus) during autolysis in response to cutting the body wall

Food chemistry, 2018-02, Vol.240, p.1254-1261

2018

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Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Journal of food science, 2019-05, Vol.84 (5), p.1023-1034

2019

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Changes in Aroma Profile of Shiitake Mushroom ( Lentinus edodes ) during Different Stages of Hot Air Drying

Foods, 2020-04, Vol.9 (4), p.444

2020

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Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose

Journal of food science, 2021-09, Vol.86 (9), p.4001-4016

2021

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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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Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysis

Food & function, 2019-02, Vol.10 (2), p.1123-1131

2019

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Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low‐field NMR and MRI studies

Journal of food processing and preservation, 2018-01, Vol.42 (1), p.e13338-n/a

2018

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Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

Journal of the American Oil Chemists' Society, 2019-12, Vol.96 (12), p.1367-1377

2019

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The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism

Food & function, 2020-07, Vol.11 (7), p.6487-6495

2020

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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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Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

Journal of food science, 2020-11, Vol.85 (11), p.3679-3689

2020

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Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods

Journal of texture studies, 2023-12, Vol.54 (6), p.872-884

2023

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Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (Argopecten irradians) during cold storage and its mechanism

International journal of food science & technology, 2020-11, Vol.55 (11), p.3432-3440

2020

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The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

Food & function, 2021-03, Vol.12 (4), p.1626-1638

2021

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Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates

Food and bioprocess technology, 2020-04, Vol.13 (4), p.680-692

2020

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Functional food packaging for reducing residual liquid food: Thermo-resistant edible super-hydrophobic coating from coffee and beeswax

Journal of colloid and interface science, 2019-01, Vol.533, p.742-749

2019

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Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis

Food Chemistry: X, 2023-10, Vol.19, p.100733-100733, Article 100733

2023

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Affinity purification of angiotensin-converting enzyme inhibitory peptides from Volutharpa ampullacea perryi protein hydrolysate using Zn-SBA-15 immobilized ACE

European food research & technology, 2018-03, Vol.244 (3), p.457-468

2018

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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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Sensory evaluation of fresh/frozen mackerel products: A review

Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Multicolorful Carbon Dots for Tumor Theranostics

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment

Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage

Structural and biochemical changes in dermis of sea cucumber (Stichopus japonicus) during autolysis in response to cutting the body wall

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Changes in Aroma Profile of Shiitake Mushroom ( Lentinus edodes ) during Different Stages of Hot Air Drying

Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose

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

Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysis

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low‐field NMR and MRI studies

Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism

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

Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods

Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (Argopecten irradians) during cold storage and its mechanism

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates

Functional food packaging for reducing residual liquid food: Thermo-resistant edible super-hydrophobic coating from coffee and beeswax

Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis

Affinity purification of angiotensin-converting enzyme inhibitory peptides from Volutharpa ampullacea perryi protein hydrolysate using Zn-SBA-15 immobilized ACE

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

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