Search Results - Anzi DING

  • Showing 1 - 10 results of 10
Refine Results
  1. 1

    Convolutional Neural Network-Based Fish Posture Classification by Xin Li, Anzi Ding, Shaojie Mei, Wenjin Wu, Wenguang Hou

    Published in Complexity (2021-01-01)
    Get full text
    Article


  2. 2

    Pressure Difference Puffing Process of Surimi-Starch Chips by Dandan WANG, Lan WANG, Jiangtao LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Wenfang HAN

    Published in Shipin gongye ke-ji (2022-08-01)
    Get full text
    Article


  3. 3

    Research Progress on Stress-Inducing Factors and Their Effects on the Live Transportation of Shrimp by Xiaoying LUO, Xuehong LI, Shugang LI, Shang CHU, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Lan WANG

    Published in Shipin gongye ke-ji (2022-12-01)
    Get full text
    Article


  4. 4

    Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging by Xuehong LI, Xiaoying LUO, Peng FU, Xiaoyan FU, Shugang LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Lan WANG

    Published in Shipin gongye ke-ji (2022-08-01)
    Get full text
    Article


  5. 5

    Correlation between Respiratory Rate and Muscle Quality of Fresh Rainbow Trout (Oncorhynchus mykiss) by Yiwen WU, Manman ZHAO, Xiaopeng YOU, Lan WANG, Liu SHI, Anzi DING, Wenjin WU, Sheng CHEN, Weiqing SUN, Guangquan XIONG

    Published in Shipin gongye ke-ji (2023-06-01)
    Get full text
    Article


  6. 6

    Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage by Mingzhu Zhou, Yuzhao Ling, Fangxue Chen, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding

    Published in Foods (2022-06-01)
    Get full text
    Article


  7. 7

    Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization by Lan Wang, Wei Wang, Yiwen Wang, Guangquan Xiong, Xin Mei, Wenjing Wu, Anzi Ding, Xin Li, Yu Qiao, Li Liao

    Published in International Journal of Food Properties (2018-01-01)
    Get full text
    Article


  8. 8

    Formation of Volatile Flavor Compounds and Changes in Fat Oxidation in Blunt-snout Bream by Traditional Sun-drying and Shade-drying by Fangxue CHEN, Wenxing QIU, Lingwei SHEN, Dongsheng LI, Yu QIAO, Wenjin WU, Guangquan XIONG, Lan WANG, Anzi DING, Xin LI, Liu SHI

    Published in Shipin gongye ke-ji (2023-07-01)
    Get full text
    Article


  9. 9

    In Vitro Antibacterial Mechanism of High-Voltage Electrostatic Field against <i>Acinetobacter johnsonii</i> by Han Huang, Tianqi Gao, Xiaoqing Qian, Wenjing Wu, Xiuzhi Fan, Liu Shi, Guangquan Xiong, Anzi Ding, Xin Li, Yu Qiao, Li Liao, Lan Wang

    Published in Foods (2022-03-01)
    Get full text
    Article


  10. 10

    Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes by Gangpeng SHI, Tianqi GAO, Feng QUE, Chao WANG, Yu QIAO, Liu SHI, Wenjin WU, wei YU, Anzi DING, Xin LI, Li LIAO, Guangquan XIONG, Lan WANG

    Published in Shipin gongye ke-ji (2022-10-01)
    Get full text
    Article


Search Tools: