Author Search Results :: UTM Library Massive Scholar Tracking

1

Construction of Polygonatum sibiricum Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity by Wanwen Chen, Hao Cheng, Wenshui Xia

Published 2022-01-01

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Article

2

Determination of 4-Hexylresorcinol in Shrimp Samples by Solid Phase Extraction Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry by Yunbin Hao, Xuehui Gao, Wenshui Xia

Published 2018-08-01

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Article

3

Progress in the Surface Functionalization of Selenium Nanoparticles and Their Potential Application in Cancer Therapy by Wanwen Chen, Hao Cheng, Wenshui Xia

Published 2022-09-01

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Article

4

Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Published 2021-11-01

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5

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes by Cikun Liu, Yanshun Xu, Wenshui Xia, Qixing Jiang

Published 2021-11-01

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Article

6

Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis</i... by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Published 2022-04-01

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7

Quality Changes of Pre-fried Fish during Frozen and Reheating Process by Zhiqin GE, Zhe CHEN, Dawei YU, Wenshui XIA, Yanshun XU

Published 2024-02-01

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8

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Car... by Kamal Alahmad, Anwar Noman, Wenshui Xia, Qixing Jiang, Yanshun Xu

Published 2023-01-01

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Article

9

Variation of Edible Quality and Microflora of Grass Carp Fillets with Sizing during Refrigerated Storage by Xinyu WAN, Heng JIANG, Wenshui XIA, Dawei YU, Yanshun XU

Published 2024-09-01

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Article

10

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion by Han Li, Qian Li, Qi Wang, Jiwang Chen, Wenshui Xia, E Liao

Published 2024-06-01

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Article

11

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation by Pei Gao, Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu, Shaoquan Liu

Published 2019-10-01

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12

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression by Pei Gao, Qixing Jiang, Yanshun Xu, Fang Yang, Peipei Yu, Wenshui Xia

Published 2020-01-01

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Article

13

Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing by Lixia Yu, Qixing Jiang, Dawei Yu, Yanshun Xu, Pei Gao, Wenshui Xia

Published 2018-01-01

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Article

14

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle by Qixing Jiang, Jingwen Han, Pei Gao, Lixia Yu, Yanshun Xu, Wenshui Xia

Published 2018-01-01

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Article

15

Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures by Wei Zhang, Jiwang Chen, Yi Yue, Zhenzhou Zhu, E Liao, Wenshui Xia

Published 2020-01-01

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Article

16

Chitosan Modification and Pharmaceutical/Biomedical Applications by Jiali Zhang, Wenshui Xia, Ping Liu, Qinyuan Cheng, Talba Tahi, Wenxiu Gu, Bo Li

Published 2010-06-01

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Article

17

Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (Ctenopharyngodon idella) Muscle by Huaimao Tie, Xuan Lu, Dawei Yu, Fang Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia

Published 2022-12-01

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Article

18

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction by Jiaqi Feng, Jiwang Chen, Chaofan Chen, Zijun Yuan, E. Liao, Wenshui Xia, Douglas G. Hayes

Published 2022-01-01

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Article

19

The Construction of a Low-Odor Background Model of Silver Carp (Hypophthalmichthys molitrix) Surimi by Haiyong GENG, Lihua CHEN, Fang YANG, Yi WU, Shufen WANG, Qixing JIANG, Yanshun XU, Wenshui XIA

Published 2024-06-01

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20

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors by Xinyi Wen, Aihua Chen, Yangping Wu, Yunyi Yang, Yanshun Xu, Wenshui Xia, Yu Zhang, Yi Cao, Suhua Chen

Published 2020-01-01

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Article

Construction of <i>P</i><i>olygonatum sibiricum</i> Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity by Wanwen Chen, Hao Cheng, Wenshui Xia

Determination of 4-Hexylresorcinol in Shrimp Samples by Solid Phase Extraction Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry by Yunbin Hao, Xuehui Gao, Wenshui Xia

Progress in the Surface Functionalization of Selenium Nanoparticles and Their Potential Application in Cancer Therapy by Wanwen Chen, Hao Cheng, Wenshui Xia

Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes by Cikun Liu, Yanshun Xu, Wenshui Xia, Qixing Jiang

Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (<i>Hypophthalmichthys nobilis</i... by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Quality Changes of Pre-fried Fish during Frozen and Reheating Process by Zhiqin GE, Zhe CHEN, Dawei YU, Wenshui XIA, Yanshun XU

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Car... by Kamal Alahmad, Anwar Noman, Wenshui Xia, Qixing Jiang, Yanshun Xu

Variation of Edible Quality and Microflora of Grass Carp Fillets with Sizing during Refrigerated Storage by Xinyu WAN, Heng JIANG, Wenshui XIA, Dawei YU, Yanshun XU

Effects of Inoculating Autochthonous Starter Cultures on Changes of <i>N-</i>Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion by Han Li, Qian Li, Qi Wang, Jiwang Chen, Wenshui Xia, E Liao

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation by Pei Gao, Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu, Shaoquan Liu

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression by Pei Gao, Qixing Jiang, Yanshun Xu, Fang Yang, Peipei Yu, Wenshui Xia

Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing by Lixia Yu, Qixing Jiang, Dawei Yu, Yanshun Xu, Pei Gao, Wenshui Xia

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle by Qixing Jiang, Jingwen Han, Pei Gao, Lixia Yu, Yanshun Xu, Wenshui Xia

Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures by Wei Zhang, Jiwang Chen, Yi Yue, Zhenzhou Zhu, E Liao, Wenshui Xia

Chitosan Modification and Pharmaceutical/Biomedical Applications by Jiali Zhang, Wenshui Xia, Ping Liu, Qinyuan Cheng, Talba Tahi, Wenxiu Gu, Bo Li

Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (<i>Ctenopharyngodon idella</i>) Muscle by Huaimao Tie, Xuan Lu, Dawei Yu, Fang Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction by Jiaqi Feng, Jiwang Chen, Chaofan Chen, Zijun Yuan, E. Liao, Wenshui Xia, Douglas G. Hayes

The Construction of a Low-Odor Background Model of Silver Carp (Hypophthalmichthys molitrix) Surimi by Haiyong GENG, Lihua CHEN, Fang YANG, Yi WU, Shufen WANG, Qixing JIANG, Yanshun XU, Wenshui XIA

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors by Xinyi Wen, Aihua Chen, Yangping Wu, Yunyi Yang, Yanshun Xu, Wenshui Xia, Yu Zhang, Yi Cao, Suhua Chen

Construction of <i>P</i><i>olygonatum sibiricum</i> Polysaccharide Functionalized Selenium Nanoparticles for the Enhancement of Stability and Antioxidant Activity by Wanwen Chen, Hao Cheng, Wenshui Xia

Determination of 4-Hexylresorcinol in Shrimp Samples by Solid Phase Extraction Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry by Yunbin Hao, Xuehui Gao, Wenshui Xia

Progress in the Surface Functionalization of Selenium Nanoparticles and Their Potential Application in Cancer Therapy by Wanwen Chen, Hao Cheng, Wenshui Xia

Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes by Cikun Liu, Yanshun Xu, Wenshui Xia, Qixing Jiang

Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (<i>Hypophthalmichthys nobilis</i... by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Quality Changes of Pre-fried Fish during Frozen and Reheating Process by Zhiqin GE, Zhe CHEN, Dawei YU, Wenshui XIA, Yanshun XU

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Car... by Kamal Alahmad, Anwar Noman, Wenshui Xia, Qixing Jiang, Yanshun Xu

Variation of Edible Quality and Microflora of Grass Carp Fillets with Sizing during Refrigerated Storage by Xinyu WAN, Heng JIANG, Wenshui XIA, Dawei YU, Yanshun XU

Effects of Inoculating Autochthonous Starter Cultures on Changes of <i>N-</i>Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion by Han Li, Qian Li, Qi Wang, Jiwang Chen, Wenshui Xia, E Liao

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation by Pei Gao, Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu, Shaoquan Liu

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression by Pei Gao, Qixing Jiang, Yanshun Xu, Fang Yang, Peipei Yu, Wenshui Xia

Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing by Lixia Yu, Qixing Jiang, Dawei Yu, Yanshun Xu, Pei Gao, Wenshui Xia

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle by Qixing Jiang, Jingwen Han, Pei Gao, Lixia Yu, Yanshun Xu, Wenshui Xia

Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures by Wei Zhang, Jiwang Chen, Yi Yue, Zhenzhou Zhu, E Liao, Wenshui Xia

Chitosan Modification and Pharmaceutical/Biomedical Applications by Jiali Zhang, Wenshui Xia, Ping Liu, Qinyuan Cheng, Talba Tahi, Wenxiu Gu, Bo Li

Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (<i>Ctenopharyngodon idella</i>) Muscle by Huaimao Tie, Xuan Lu, Dawei Yu, Fang Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction by Jiaqi Feng, Jiwang Chen, Chaofan Chen, Zijun Yuan, E. Liao, Wenshui Xia, Douglas G. Hayes

The Construction of a Low-Odor Background Model of Silver Carp (Hypophthalmichthys molitrix) Surimi by Haiyong GENG, Lihua CHEN, Fang YANG, Yi WU, Shufen WANG, Qixing JIANG, Yanshun XU, Wenshui XIA

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors by Xinyi Wen, Aihua Chen, Yangping Wu, Yunyi Yang, Yanshun Xu, Wenshui Xia, Yu Zhang, Yi Cao, Suhua Chen

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