The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS by Zewei Zhang, Hongwu Ji, Di Zhang, Shucheng Liu, Xiaoshan Zheng

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Evaluation of Aroma Characteristics of Dried Shrimp (<i>Litopenaeus vannamei</i>) Prepared by Five Different Procedures by Weizhen Sun, Hongwu Ji, Di Zhang, Zewei Zhang, Shucheng Liu, Wenkui Song

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The Preventive Mechanism of Anserine on Tert-Butyl Hydroperoxide-Induced Liver Injury in L-02 Cells via Regulating the Keap1-Nrf2 and JNK-Caspase-3 Signaling Pathways by Ming Chen, Jing Luo, Hongwu Ji, Wenkui Song, Di Zhang, Weiming Su, Shucheng Liu

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Carnosine reduces serum uric acid in hyperuricemia rats via restoring hepatorenal dysfunction and enhancing uric acid excretion by inhibiting inflammation by Ming Chen, Jing Luo, Hongwu Ji, Wenkui Song, Di Zhang, Weiming Su, Shucheng Liu

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Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs by Hao Chen, Hao Chen, Hao Chen, Hao Chen, Jie Wu, Jie Wu, Xiaodan Huang, Xiaodan Huang, Xuzhong Feng, Hongwu Ji, Hongwu Ji, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang

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Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish (<i>Procambarus clarkii</i>) by Hao Chen, Hongwu Ji, Chuang Pan, Di Zhang, Weiming Su, Shucheng Liu, Yijia Deng, Xiaodan Huang

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Brown adipose tissue-derived Nrg4 alleviates non-alcoholic fatty liver disease in mice by Jing Luo, Ming Chen, Hongwu Ji, Weifeng Su, Wenkui Song, Di Zhang, Weiming Su, Shucheng Liu

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Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of <i>Litopenaeus vannamei</i> by Wenda Yan, Qinxiu Sun, Ouyang Zheng, Zongyuan Han, Zefu Wang, Shuai Wei, Hongwu Ji, Shucheng Liu

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Optimization of Preparation Technology and Properties of Amomum tsaoko Essential Oil Microcapsule by Xingquan ZHAO, Yuanyuan GAO, Liangkun LIAO, Wei ZHOU, Hao TU, Shaohao XIONG, Yajian LIANG, Hongwu JI, Jihua LI

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Changes of Lipid and Fatty Acid Composition in Shrimps (Litopenaeus vannamei) before and after Hot-air-drying by Xiaoshan ZHENG, Hongwu JI, Zewei ZHANG, Di ZHANG, Ying ZHOU, Zhendong TANG, Weizhen SUN, Shucheng LIU, Wenkui SONG

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Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils by Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu

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Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp by Zhenyang Liu, Qiumei Liu, Di Zhang, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Wenzheng Shi, Hongwu Ji, Shucheng Liu

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Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel by Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, Shucheng Liu

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Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating by Qiumei LIU, Zefu WANG, Zhenyang LIU, Qinxiu SUN, Shuai WEI, Qiuyu XIA, Zongyuan HAN, Hongwu JI, Wenzheng SHI, Shucheng LIU

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Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities by Qinxiu Sun, Honghong Zhang, Xianqing Yang, Qian Hou, Yan Zhang, Jiangpeng Su, Xianhua Liu, Qihang Wei, Xiuping Dong, Hongwu Ji, Shucheng Liu

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