| Quality, functionality, and microbiology of fermented fish: a review J Zang, Y Xu, W Xia, JM Regenstein Critical Reviews in Food Science and Nutrition 60 (7), 1228-1242, 2020 | 158 | 2020 |
| Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing J Zang, Y Xu, W Xia, D Yu, P Gao, Q Jiang, F Yang Food Research International 111, 565-573, 2018 | 134 | 2018 |
| The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish Y Xu, L Li, J Mac Regenstein, P Gao, J Zang, W Xia, Q Jiang Food Chemistry 256, 259-267, 2018 | 112 | 2018 |
| Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter … J Zang, Y Xu, W Xia, JM Regenstein, D Yu, F Yang, Q Jiang Food Microbiology 90, 103487, 2020 | 86 | 2020 |
| Technological roles of microorganisms in fish fermentation: a review Y Xu, J Zang, JM Regenstein, W Xia Critical Reviews in Food Science and Nutrition 61 (6), 1000-1012, 2021 | 71 | 2021 |
| Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets … D Yu, JM Regenstein, J Zang, W Xia, Y Xu, Q Jiang, F Yang Food chemistry 262, 1-6, 2018 | 71 | 2018 |
| Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage D Yu, JM Regenstein, J Zang, Q Jiang, W Xia, Y Xu International Journal of Food Microbiology 285, 61-68, 2018 | 56 | 2018 |
| Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation D Yu, W Zhao, J Dong, J Zang, JM Regenstein, Q Jiang, W Xia Food Chemistry 374, 131619, 2022 | 47 | 2022 |
| Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.) J Zang, D Yu, T Li, Y Xu, JM Regenstein, W Xia Food Research International 155, 111128, 2022 | 45 | 2022 |
| The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet J Zang, Y Xu, W Xia, Q Jiang International Journal of Food Science & Technology 52 (2), 464-471, 2017 | 44 | 2017 |
| The role of microbes in free fatty acids release and oxidation in fermented fish paste Y Xu, L Li, W Xia, J Zang, P Gao Lwt 101, 323-330, 2019 | 32 | 2019 |
| Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures J Zang, Y Xu, W Xia, Q Jiang, F Yang, B Wang Food Research International 111, 87-96, 2018 | 23 | 2018 |
| The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.) J Zang, D Yu, P Zhang, Y Xu, W Xia Lwt 154, 112806, 2022 | 22 | 2022 |
| Inhibitory effect of edible additives on collagenase activity and softening of chilled grass carp fillets Y Xu, X Jiang, L Ge, J Zang, W Xia, Q Jiang Journal of Food Processing and Preservation 41 (2), e12836, 2017 | 12 | 2017 |
| Purification and characterization of an extracellular acidic protease of Pediococcus pentosaceus isolated from fermented fish Y Xu, M Dai, J Zang, Q Jiang, W Xia Food Science and Technology Research 21 (5), 739-744, 2015 | 9 | 2015 |
| The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis D Yu, W Zhao, X Wan, L Wu, J Zang, Q Jiang, Y Xu, W Xia Food Chemistry 404, 134633, 2023 | 5 | 2023 |
| The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes Z Zhang, J Zhao, J Zang, C Peng, L Lv, Z Li Food Chemistry 450, 139345, 2024 | 1 | 2024 |
| Assessment of Multifunctional Activity of a Postbiotic Preparation Derived from Lactobacillus paracasei Postbio-P6 H Dong, X Ren, Y Song, J Zhang, H Zhuang, J Shen, J Yang, C Peng, ... Preprints, 2024 | | 2024 |
| Correlations between Microbiota Succession and Volatile Profiles Development and Biogenic Amine Formation Involved in the Ripening of Chinese Sour Meat Inoculated with Mixed … J Zang, T Li, K Liu, Z Zhang, X Liu, J Zhao, C Peng, Z Li Available at SSRN 4834260, 0 | | |
