Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis by Dandan Zhao, Jun Hu, Xuxia Zhou, Wenxuan Chen

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Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fish by Qi Zhang, Qi Zhang, Qi Zhang, Shiliang Jia, Shiliang Jia, Shiliang Jia, Yicheng Ding, Yicheng Ding, Yicheng Ding, Dongmei Li, Yuting Ding, Yuting Ding, Yuting Ding, Xuxia Zhou, Xuxia Zhou, Xuxia Zhou

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Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals by Qi Zhang, Shiliang Jia, Yan Bai, Xuxia Zhou, Yuting Ding

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Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor by Yicheng Ding, Mengting Qiu, Xiaoling Tang, Renchao Zheng, Xuxia Zhou

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A review on shellfish polysaccharides: Extraction, characterization and amelioration of metabolic syndrome by Xingwei Xiang, Xingwei Xiang, Xingwei Xiang, Qihong Jiang, Qihong Jiang, Qihong Jiang, Qihong Jiang, Hongshun Yang, Xuxia Zhou, Xuxia Zhou, Xuxia Zhou, Yufeng Chen, Yufeng Chen, Yufeng Chen, Hui Chen, Hui Chen, Hui Chen, Shulai Liu, Shulai Liu, Shulai Liu, Lin Chen

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Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree by Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding, Xuxia Zhou

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Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis by Chen YAN, Yunbin ZHANG, Qijie XU, Xuxia ZHOU, Yuting DING, Wenjie WANG

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Colorimetric Biosensor Based on Magnetic Enzyme and Gold Nanorods for Visual Detection of Fish Freshness by Xia Xu, Xiaotian Wu, Shunqian Zhuang, Yucong Zhang, Yuting Ding, Xuxia Zhou

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Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels by Xia Xu, Hong Chen, Qi Zhang, Fei Lyu, Yuting Ding, Xuxia Zhou

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Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture by Dandan Zhao, Yunqing Chong, Jun Hu, Xuxia Zhou, Chaogeng Xiao, Wenxuan Chen

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Effect of microwave (MW)-subcritical extraction on oil recovery, oxidative stability, and lipid types from Katsuwonus pelamis livers by Wenjie Wang, Yuliang Xiao, Yicheng Ding, Yihong Li, Yihua Zhu, Xuxia Zhou

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Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system by Yicheng Ding, Chen Yan, Wangli Dai, Yanbo Wang, Shulai Liu, Renchao Zheng, Xuxia Zhou

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An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods by Wenjie Wang, Zhiwen Zhang, Xiaoying Liu, Xiaoji Cao, Lianzhu Wang, Yuting Ding, Xuxia Zhou

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Protective Effect of Oyster Peptides Derived From Crassostrea gigas on Intestinal Oxidative Damage Induced by Cyclophosphamide in Mice Mediated Through Nrf2-Keap1 Signaling Pathway by Hui Chen, Hui Chen, Hui Chen, Huizhen Zheng, Huizhen Zheng, Tiejun Li, Qihong Jiang, Qihong Jiang, Shulai Liu, Shulai Liu, Xuxia Zhou, Xuxia Zhou, Yuting Ding, Yuting Ding, Xingwei Xiang, Xingwei Xiang

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