1. A bottom-up evaluation on cryoprotective potentials of gelatine from fish scale. (March 2022) Authors: Zhu, Shichen; Yu, Jiehang; Liu, Shulai; Ding, Yuting; Wang, Wenjie; Zhou, Xuxia Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A comparative study on the taste quality of Mytilus coruscus under different shucking treatments. (30th June 2023) Authors: Zhu, Shichen; Zhu, Lin; Ke, Zhigang; Chen, Hui; Zheng, Yadan; Yang, Peng; Xiang, Xingwei; Zhou, Xiaomin; Jin, Youding; Deng, Shanggui; Zhou, Xuxia; Ding, Yuting; Liu, Shulai Journal: Food chemistry Issue: Volume 412(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil. (October 2017) Authors: Zhou, Xuxia; Jiang, Shan; Zhao, Dandan; Zhang, Jianyou; Gu, Saiqi; Pan, Zhiyan; Ding, Yuting Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 84(2017) Page Start: 562 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle. (30th September 2022) Authors: Ke, Zhigang; Bai, Yiwen; Zhu, Hao; Xiang, Xingwei; Liu, Shulai; Zhou, Xuxia; Ding, Yuting Journal: Food chemistry Issue: Volume 389(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of the action of the lipid oxidation product 4-hydroxyhexenal on Lactiplantibacillus plantarum, the dominant bacterium in dry-cured fish. (February 2023) Authors: Zhang, Qi; Ding, Yicheng; Jia, Shiliang; Zhou, Lin; Zhou, Xuxia Journal: Food bioscience Issue: Volume 51(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation. (30th May 2022) Authors: Ke, Zhigang; Bai, Yan; Bai, Yiwen; Chu, Yushan; Gu, Saiqi; Xiang, Xingwei; Ding, Yuting; Zhou, Xuxia Journal: Food chemistry Issue: Volume 377(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation. (15th September 2016) Authors: Zhou, Xuxia; Chong, Yunqing; Ding, Yuting; Gu, Saiqi; Liu, Lin Journal: Food chemistry Issue: Volume 207(2016) Page Start: 205 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation. (15th September 2016) Authors: Zhou, Xuxia; Chong, Yunqing; Ding, Yuting; Gu, Saiqi; Liu, Lin Journal: Food chemistry Issue: Volume 207(2016) Page Start: 205 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage. (September 2021) Authors: Zhang, Qi; Chen, Xiaocao; Ding, Yuting; Ke, Zhigang; Zhou, Xuxia; Zhang, Jianyou Journal: Food microbiology Issue: Volume 98(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review. (May 2021) Authors: Zhu, Shichen; Yu, Jiehang; Chen, Xu; Zhang, Qi; Cai, Xixi; Ding, Yuting; Zhou, Xuxia; Wang, Shaoyun Journal: Trends in food science & technology Issue: Volume 111(2021) Page Start: 223 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗