Facile synthesis and antibacterial activity of geraniol conjugated chitosan oligosaccharide derivatives
Bi, Ran, Yue, Lin, Niazi, Sobia, Khan, Imran Mahmood, Sun, Dan, Wang, Bin, Wang, Zhouping, Jiang, Qixing, Xia, Wenshui
Published in Carbohydrate polymers (01.01.2021)
Published in Carbohydrate polymers (01.01.2021)
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The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet
Yang, Fang, Jia, Shengnan, Liu, Jixuan, Gao, Pei, Yu, Dawei, Jiang, Qixing, Xu, Yanshun, Yu, Peipei, Xia, Wenshui, Zhan, Xiaobei
Published in Food chemistry (15.12.2019)
Published in Food chemistry (15.12.2019)
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Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage
Yu, Dawei, Regenstein, Joe M., Zang, Jinhong, Jiang, Qixing, Xia, Wenshui, Xu, Yanshun
Published in International journal of food microbiology (20.11.2018)
Published in International journal of food microbiology (20.11.2018)
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Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage
Yang, Fang, Jing, Diantao, Yu, Dawei, Xia, Wenshui, Jiang, Qixing, Xu, Yanshun, Yu, Peipei
Published in Food chemistry (25.04.2019)
Published in Food chemistry (25.04.2019)
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Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes
Wang, Bin, Sun, Yudi, Jiang, Qixing, Xu, Yanshun, Xia, Wenshui
Published in International journal of food science & technology (01.11.2024)
Published in International journal of food science & technology (01.11.2024)
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Journal Article
The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation
Yu, Dawei, Jing, Diantao, Yang, Fang, Gao, Pei, Jiang, Qixing, Xu, Yanshun, Yu, Peipei, Xia, Wenshui
Published in International journal of refrigeration (01.02.2021)
Published in International journal of refrigeration (01.02.2021)
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Geraniol grafted chitosan oligosaccharide as a potential antibacterial agent
Yue, Lin, Li, Jingru, Chen, Wanwen, Liu, Xiaoli, Jiang, Qixing, Xia, Wenshui
Published in Carbohydrate polymers (15.11.2017)
Published in Carbohydrate polymers (15.11.2017)
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Assessment of gelatinolytic proteinases in chilled grass carp (Ctenopharyngodon idellus) fillets: characterization and contribution to texture softening
Shen, Jiandong, Jiang, Qixing, Zhang, Wei, Xu, Yanshun, Xia, Wenshui
Published in Journal of the science of food and agriculture (30.03.2022)
Published in Journal of the science of food and agriculture (30.03.2022)
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Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel
Yang, Fang, Guo, Honghui, Gao, Pei, Yu, Dawei, Xu, Yanshun, Jiang, Qixing, Yu, Peipei, Xia, Wenshui
Published in Food chemistry (15.09.2021)
Published in Food chemistry (15.09.2021)
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The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates
Zhang, Liming, Yu, Dawei, Xu, Yanshun, Jiang, Qixing, Yu, Dongxing, Xia, Wenshui
Published in Food chemistry (30.10.2023)
Published in Food chemistry (30.10.2023)
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Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
Jiang, Qixing, Zhang, Haifeng, Gao, Pei, Yang, Fang, Yu, Dongxing, Xia, Wenshui, Yu, Dawei
Published in Food chemistry (15.12.2024)
Published in Food chemistry (15.12.2024)
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The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis
Yu, Dawei, Zhao, Wenyu, Wan, Xinyu, Wu, Liying, Zang, Jinhong, Jiang, Qixing, Xu, Yanshun, Xia, Wenshui
Published in Food chemistry (15.03.2023)
Published in Food chemistry (15.03.2023)
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Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase
Jiang, Qixing, Chen, Nuo, Gao, Pei, Yu, Dawei, Yang, Fang, Xu, Yanshun, Xia, Wenshui
Published in Food science & technology (01.01.2023)
Published in Food science & technology (01.01.2023)
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