Search Results - Chunming Tan

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  1. 1

    Effect of optimizing sodium substitution formula on the storage quality and shelf life of Oncorhynchus masou caviar by Linggao Liu, An Wang, Chunming Tan, Pinglan Li, Ruiyun Wu

    Published in Food Science of Animal Products (2024-12-01)
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  2. 2

    The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development by Fanglei Zou, Chunming Tan, Bo Zhang, Wei Wu, Nan Shang

    Published in Foods (2022-10-01)
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  3. 3

    Weizmannia coagulans: an ideal probiotic for gut health by Shiqi Zhang, Pinglan Li, Suwon Lee, Yu Wang, Chunming Tan, Nan Shang

    Published in Food Science and Human Wellness (2024-01-01)
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  4. 4

    Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated stor... by Lu Zhang, Yaqin Yu, Chunming Tan, Shi Nie, Qinghui Wen, Zongcai Tu

    Published in Food Chemistry: X (2024-10-01)
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  5. 5

    Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review by Bo Zhang, Chunming Tan, Fanglei Zou, Yu Sun, Nan Shang, Wei Wu

    Published in Foods (2022-09-01)
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  6. 6

    Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies by Ruixi Liu, Chunming Tan, Zongcai Tu, Shi Nie, Yaqin Yu, Jingtao Hu, Lu Zhang

    Published in Food Science of Animal Products (2025-03-01)
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  7. 7

    Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (<i>Acipenser baeri</i><i>♀</i><i>× Acipenser schrenckii</i><i>♂</i>) Fillets during Refrige... by Chunming Tan, De Pang, Ruiyun Wu, Fanglei Zou, Bo Zhang, Nan Shang, Pinglan Li

    Published in Foods (2022-10-01)
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  8. 8

    Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat by Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

    Published in Food Chemistry: X (2025-01-01)
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  9. 9

    Insights into the molecular mechanisms of lipid transformation in sturgeon fillets: Interplay between specific spoilage and dominant bacteria by Chunming Tan, Shiqi Zhang, Fanglei Zou, Boya Gao, Yujin Li, Pinglan Li, Nan Shang

    Published in Food Chemistry: X (2024-10-01)
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  10. 10

    Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat by Yaqin YU, Chunming TAN, Shi NIE, Mingli TIAN, Zongcai TU, Chang JI, Lu ZHANG

    Published in Shipin gongye ke-ji (2025-03-01)
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  11. 11

    Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup by Shi Nie, Lu Zhang, Yutong Xie, Shiru Feng, Yaqin Yu, Chunming Tan, Zongcai Tu

    Published in Food Chemistry: X (2025-02-01)
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  12. 12

    Different responses of soil fungal and bacterial communities to nitrogen addition in a forest grassland ecotone by Daiyan Li, Meng Meng, Baihui Ren, Xinwei Ma, Long Bai, Jiahuan Li, Guohua Bai, Fengjun Yao, Chunming Tan

    Published in Frontiers in Microbiology (2023-09-01)
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