1. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures. (September 2020) Authors: Zang, Jinhong; Xu, Yanshun; Xia, Wenshui; Regenstein, Joe M.; Yu, Dawei; Yang, Fang; Jiang, Qixing Journal: Food microbiology Issue: Volume 90(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing. (September 2018) Authors: Zang, Jinhong; Xu, Yanshun; Xia, Wenshui; Yu, Dawei; Gao, Pei; Jiang, Qixing; Yang, Fang Journal: Food research international Issue: Volume 111(2018) Page Start: 565 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.). (May 2022) Authors: Zang, Jinhong; Yu, Dawei; Li, Tingren; Xu, Yanshun; Regenstein, Joe M.; Xia, Wenshui Journal: Food research international Issue: Volume 155(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets. Issue 2 (4th July 2016) Authors: Xu, Yanshun; Jiang, Xiaoqing; Ge, Lihong; Zang, Jinhong; Xia, Wenshui; Jiang, Qixing Journal: Journal of food processing and preservation Issue: Volume 41:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. (1st October 2018) Authors: Yu, Dawei; Regenstein, Joe M.; Zang, Jinhong; Xia, Wenshui; Xu, Yanshun; Jiang, Qixing; Yang, Fang Journal: Food chemistry Issue: Volume 262(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation. (16th April 2022) Authors: Yu, Dawei; Zhao, Wenyu; Dong, Junli; Zang, Jinhong; Regenstein, Joe M.; Jiang, Qixing; Xia, Wenshui Journal: Food chemistry Issue: Volume 374(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures. (September 2018) Authors: Zang, Jinhong; Xu, Yanshun; Xia, Wenshui; Jiang, Qixing; Yang, Fang; Wang, Bin Journal: Food research international Issue: Volume 111(2018) Page Start: 87 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Quality, functionality, and microbiology of fermented fish: a review. Issue 7 (11th April 2020) Authors: Zang, Jinhong; Xu, Yanshun; Xia, Wenshui; Regenstein, Joe M. Journal: Critical reviews in food science and nutrition Issue: Volume 60:Issue 7(2020) Page Start: 1228 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Technological roles of microorganisms in fish fermentation: a review. Issue 6 (26th March 2021) Authors: Xu, Yanshun; Zang, Jinhong; Regenstein, Joe M.; Xia, Wenshui Journal: Critical reviews in food science and nutrition Issue: Volume 61:Issue 6(2021) Page Start: 1000 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish. (1st August 2018) Authors: Xu, Yanshun; Li, Lin; Regenstein, Joe Mac; Gao, Pei; Zang, Jinhong; Xia, Wenshui; Jiang, Qixing Journal: Food chemistry Issue: Volume 256(2018) Page Start: 259 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗