Determination of 4-Hexylresorcinol in Shrimp Samples by Solid Phase Extraction Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

by Yunbin Hao, Xuehui Gao, Wenshui Xia
Published 2018-08-01

Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

by Wei Zhang, Jiwang Chen, Yi Yue, Zhenzhou Zhu, E Liao, Wenshui Xia
Published 2020-01-01

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

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

by Pei Gao, Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu, Shaoquan Liu
Published 2019-10-01

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

Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis

by Mohamed Tabita Kamara, Wenshui Xia, Betty Mabel Foh, Issoufou Amadou, Mohamed Beva Kelfala Foh
Published 2010-04-01

Chitosan Modification and Pharmaceutical/Biomedical Applications

by Jiali Zhang, Wenshui Xia, Ping Liu, Qinyuan Cheng, Talba Tahi, Wenxiu Gu, Bo Li
Published 2010-06-01

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