Composition and content analysis of fluoride in inorganic salts of the integument of Antarctic krill (Euphausia superba)

por Peng, Yuanhuai, Ji, Wei, Zhang, Di, Ji, Hongwu, Liu, Shucheng
Publicado 2019

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS

por Zhang, Zewei, Ji, Hongwu, Zhang, Di, Liu, Shucheng, Zheng, Xiaoshan
Publicado 2022

Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

por Cai, Luyun, Liu, Shucheng, Sun, Lijun, Wang, Yaling, Ji, Hongwu, Li, Jianrong
Publicado 2015

Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures

por Sun, Weizhen, Ji, Hongwu, Zhang, Di, Zhang, Zewei, Liu, Shucheng, Song, Wenkui
Publicado 2022

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

por Chen, Ming, Luo, Jing, Ji, Hongwu, Song, Wenkui, Zhang, Di, Su, Weiming, Liu, Shucheng
Publicado 2023

Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs

por Chen, Hao, Wu, Jie, Huang, Xiaodan, Feng, Xuzhong, Ji, Hongwu, Zhao, Liangzhong, Wang, Jianrong
Publicado 2022

Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish (Procambarus clarkii)

por Chen, Hao, Ji, Hongwu, Pan, Chuang, Zhang, Di, Su, Weiming, Liu, Shucheng, Deng, Yijia, Huang, Xiaodan
Publicado 2021

Quality and volatile compound analysis of shrimp heads during different temperature storage

por Liu, Zhenyang, Liu, Qiumei, Wei, Shuai, Sun, Qinxiu, Xia, Qiuyu, Zhang, Di, Shi, Wenzheng, Ji, Hongwu, Liu, Shucheng
Publicado 2021

Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

por Liu, Zhenyang, Liu, Qiumei, Zhang, Di, Wei, Shuai, Sun, Qinxiu, Xia, Qiuyu, Shi, Wenzheng, Ji, Hongwu, Liu, Shucheng
Publicado 2021

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

por Pan, Yanmo, Sun, Qinxiu, Liu, Yang, Wei, Shuai, Xia, Qiuyu, Zheng, Ouyang, Liu, Shucheng, Ji, Hongwu, Deng, Chujin, Hao, Jiming
Publicado 2021

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

por Zheng, Ouyang, Sun, Qinxiu, Dong, Andi, Han, Zongyuan, Wang, Zefu, Wei, Shuai, Xia, Qiuyu, Liu, Yang, Ji, Hongwu, Liu, Shucheng
Publicado 2022

Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

por Sun, Qinxiu, Zhang, Honghong, Yang, Xianqing, Hou, Qian, Zhang, Yan, Su, Jiangpeng, Liu, Xianhua, Wei, Qihang, Dong, Xiuping, Ji, Hongwu, Liu, Shucheng
Publicado 2022