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

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

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

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