受强制性开放获取政策约束的文章 - Longteng Zhang了解详情
无法在其他位置公开访问的文章：26 篇
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
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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
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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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
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
强制性开放获取政策： 国家自然科学基金委员会
Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storage
Q Li, L Zhang, Y Luo
Food microbiology 73, 237-244, 2018
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Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) fillets
S Zhuang, X Liu, Y Li, L Zhang, H Hong, J Liu, Y Luo
Food Chemistry 336, 127683, 2021
强制性开放获取政策： 国家自然科学基金委员会
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common …
D Li, S Jia, L Zhang, Z Wang, J Pan, B Zhu, Y Luo
Journal of Food Engineering 212, 226-233, 2017
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Influence of lightly salting and sugaring on the quality and water distribution of grass carp (Ctenopharyngodon idellus) during super-chilled storage
N Qin, L Zhang, J Zhang, S Song, Z Wang, JM Regenstein, Y Luo
Journal of food engineering 215, 104-112, 2017
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Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and …
L Zhang, Q Li, H Hong, Y Luo
Food chemistry 365, 130510, 2021
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Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress
L Zhang, P Gui, Y Zhang, J Lin, Q Li, H Hong, Y Luo
Lwt 102, 142-149, 2019
强制性开放获取政策： 国家自然科学基金委员会
Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy
L Zhang, Q Li, H Hong, Y Luo, R Lametsch
Food Research International 137, 109678, 2020
强制性开放获取政策： 国家自然科学基金委员会
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