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1 . Academic Journal
Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions
저자
by
Lanxiang Su
;
Wenge Yang
;
Siyang Liu
;
Chunhong Yuan
;
Tao Huang
, et al.
소스
Foods, Vol 13, Iss 8, p 1273 (2024)
Open Access (DOAJ)
Web of Science
Scopus
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7 .
Spoilage mechanism and preservation technologies on the quality of shrimp: An overview
저자
by
Shiyi Peng
;
Huamao Wei
;
Shengnan Zhan
;
Wenge Yang
;
Qiaoming Lou
, et al.
소스
Trends in Food Science & Technology
. 129:233-243
Web of Science
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7 .
Cryoprotective Effects of Carrageenan on Pre-prepared Gel of Minced Shrimp (Litopenaeus Vannamei) During Frozen Storage
저자
by
Geran Xia
;
Ru Jia
;
Jingjing Tong
;
Xinxin Zhang
;
Shutong Zhang
, et al.
소스
Food and Bioprocess Technology
.
Scopus
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7 .
Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas)
저자
by
Shiliang Dong
;
Yabin Niu
;
Huamao Wei
;
Yumeng Lin
;
Xin Lu
, et al.
소스
Food Quality and Safety
. 7
Open Access (OpenAIRE)
Scopus
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7 .
Effect of two-stage heating treatment on physicochemical properties of shrimp (Penaeus vannamei) meat
저자
by
Changjie Yang
;
Xinyi Zhou
;
Tao Huang
;
Xiaotong Song
;
Ru Jia
, et al.
소스
Journal of the science of food and agricultureREFERENCES
.
Full Text (Wiley)
Scopus
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7 .
The mechanisms and applications of cryoprotectants in aquatic products: An overview
저자
by
Zhenlei Liu
;
Wenge Yang
;
Huamao Wei
;
Shanggui Deng
;
Xunxin Yu
, et al.
소스
Food chemistry
. 408
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7 .
Influence mechanisms of different setting time at low temperature on the gel quality and protein structure of Solenocera crassicornis surimi
저자
by
Jingjing Tong
;
Ru Jia
;
Geran Xia
;
Xinxin Zhang
;
Shutong Zhang
, et al.
소스
Food Bioscience
. 51:102344
Web of Science
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7 .
Influence Mechanisms of Different Setting Time at Low Temperature on the Gel Quality and Protein Structure of Solenocera Crassicornis Surimi
저자
by
Jingjing Tong
;
Ru Jia
;
Geran Xia
;
Xinxin Zhang
;
Shutong Zhang
, et al.
소스
SSRN Electronic Journal
.
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7 .
Differentiation between fresh and frozen-thawed scallop adductor muscle as raw materials for sashimi during cold storage
저자
by
Chunhong Yuan
;
Huamao Wei
;
Kefeng Yu
;
Koichi Takaki
;
Naoto Shimakage
, et al.
소스
Journal of food scienceREFERENCES
. 86(12)
Full Text (Wiley)
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7 .
Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration
저자
by
Huamao Wei
;
Md. Golam Rasul
;
Zhongqi Sun
;
Wenge Yang
;
Tao Huang
, et al.
소스
Food Research International
. 158:111461
Web of Science
Scopus
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