| Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds S Jia, Y Li, S Zhuang, X Sun, L Zhang, J Shi, H Hong, Y Luo Food Microbiology 84, 103248, 2019 | 164 | 2019 |
| The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage Z Huang, X Liu, S Jia, L Zhang, Y Luo International journal of food microbiology 266, 52-59, 2018 | 135 | 2018 |
| Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of … L Zhang, Q Li, J Shi, B Zhu, Y Luo Food Hydrocolloids 75, 116-124, 2018 | 126 | 2018 |
| Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends S Zhuang, H Hong, L Zhang, Y Luo Comprehensive Reviews in Food Science and Food Safety 20 (1), 252-288, 2021 | 123 | 2021 |
| Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi … L Zhang, Q Li, H Hong, Y Luo Food Chemistry 316, 126343, 2020 | 118 | 2020 |
| Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical … H Lu, L Zhang, Q Li, Y Luo Food Chemistry 223, 96-103, 2017 | 117 | 2017 |
| The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets D Li, L Zhang, S Song, Z Wang, C Kong, Y Luo Food Chemistry 224, 347-352, 2017 | 100 | 2017 |
| Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi J Lin, H Hong, L Zhang, C Zhang, Y Luo Food Chemistry 298, 124868, 2019 | 92 | 2019 |
| Differential proteomic analysis to identify proteins associated with quality traits of frozen mud shrimp (Solenocera melantho) using an iTRAQ-based strategy J Shi, L Zhang, Y Lei, H Shen, X Yu, Y Luo Food Chemistry 251, 25-32, 2018 | 81 | 2018 |
| Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio … Q Li, L Zhang, H Lu, S Song, Y Luo Lwt 78, 317-324, 2017 | 79 | 2017 |
| Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures D Li, N Qin, L Zhang, Q Li, W Prinyawiwatkul, Y Luo International Journal of Refrigeration 98, 294-301, 2019 | 67 | 2019 |
| Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage Y Liu, L Zhang, S Gao, Y Bao, Y Tan, Y Luo, X Li, H Hong Food Chemistry 370, 131079, 2022 | 66 | 2022 |
| Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage Y Li, S Zhuang, Y Liu, L Zhang, X Liu, H Cheng, J Liu, R Shu, Y Luo Food Microbiology 91, 103492, 2020 | 66 | 2020 |
| The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 C during 72 h postmortem L Zhang, Q Li, J Lyu, C Kong, S Song, Y Luo Food chemistry 216, 130-137, 2017 | 66 | 2017 |
| Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage D Li, S Jia, L Zhang, Q Li, J Pan, B Zhu, W Prinyawiwatkul, Y Luo Innovative Food Science & Emerging Technologies 42, 25-32, 2017 | 65 | 2017 |
| Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix … S Jia, Z Huang, Y Lei, L Zhang, Y Li, Y Luo Food Microbiology 76, 52-61, 2018 | 61 | 2018 |
| Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys … L Zhang, Q Li, S Jia, Z Huang, Y Luo Food Chemistry 246, 121-128, 2018 | 61 | 2018 |
| Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic … Y Li, S Jia, H Hong, L Zhang, S Zhuang, X Sun, X Liu, Y Luo Food Microbiology 91, 103495, 2020 | 59 | 2020 |
| Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach S Zhuang, Y Tan, H Hong, D Li, L Zhang, Y Luo Food Research International 152, 110926, 2022 | 57 | 2022 |
| Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates L Zhang, Y Shan, H Hong, Y Luo, X Hong, W Ye Lwt 123, 109050, 2020 | 54 | 2020 |
