1Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods

作者： Wang, Shanyu; Hu, Mengyue; Zhao, Ling; Liu, Qi; Cao, Rong; Hu, Mengyue; Cao, Rong; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China; Ocean Univ China, Coll Food Sci & Technol, Qingdao 266003, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Cholesterol; cooking methods; free fatty acids; lipid oxidation; Penaeus vannamei; phospholipid; triglyceride; volatile compounds

年份：2022

2Characterization of a novel glycoside hydrolase family 46 chitosanase, Csn-BAC, from Bacillus sp. MD-5

作者： Yang, Guosong; Mao, Xiangzhao; Sun, Huihui; Cao, Rong; Liu, Qi; Cao, Rong; Mao, Xiangzhao; SCI

机构： Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Chitosanase; Chitosan; GH46 family

年份：2020

3Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel

作者： Wang, Shanyu; Jian, Chong; Hu, Mengyue; Zhao, Ling; Sun, Huihui; Liu, Qi; Cao, Rong; Wang, Shanyu; Hu, Mengyue; Xue, Yong; Cao, Rong; Xue, Yong; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao, Peoples R China; Ocean Univ China, Sanya Ocean Inst, Sanya, Peoples R China;

来源：FOOD QUALITY AND SAFETY

关键词： Dry-cured Spanish mackerel; lipids; volatile compounds; principal component analysis; Spearman's correlation analysis

年份：2024

4The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)

作者： Zhao, Ling; Su, Dong; Zhang, Yating; Yu, Yueqin; Zhao, Ling; Wang, Lin; Cao, Rong; Liu, Qi; SCI

机构： Qingdao Univ Sci & Technol, Coll Chem & Mol Engn, State Key Lab Ecochem Engn, Qingdao 266042, Peoples R China; Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Food Engn & Nutr Res Div, Qingdao, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： Cololabis saira; ultraviolet; lipid oxidation; volatile compounds; flavor

年份：2024

5Identification of a Key Loop for Tuning Transglycosylation Activity in the Substrate-Binding Region of a Chitosanase

作者： Sun, Huihui; Zhao, Ling; Cao, Rong; Liu, Qi; Mao, Xiangzhao; Mao, Xiangzhao; Cao, Rong; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： chitosanase; substrate binding; X-ray structure; GH46 family; transglycosylation activity

年份：2023

6Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose

作者： Cao, Na; Xia, Guangli; Jiang, Hong; Mao, Xiangzhao; Cao, Na; Xia, Guangli; Sun, Huihui; Zhao, Ling; Cao, Rong; Liu, Qi; Cao, Rong; Mao, Xiangzhao; SCI

机构： Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China;

来源：FOODS

关键词： galactose oxidase; Fusarium odoratissimum; enzyme characterization; oxidation modification; polyaldehyde-based polymer; agarose

年份：2023

7Attenuated total reflectance-flourier transformed infrared spectroscopy (ATR-FTIR) coupled with deep learning: A rapid method for geographical origin identification of sea cucumber Apostichopus japonicus

作者： Sun, Yong; Liu, Nan; Zhao, Ling; Liu, Qi; Wang, Shanshan; Sun, Guohui; Zhao, Yanfang; Zhou, Deqing; Cao, Rong; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China;

来源：MICROCHEMICAL JOURNAL

关键词： Apostichopus japonicas; ATR-FTIR spectroscopy; Deep learning; Geographical origin; Rapid discrimination

年份：2024

8Cloning, purification and characterization of a novel GH46 family chitosanase, Csn-CAP, from Staphylococcus capitis

作者： Sun, Huihui; Cao, Rong; Zhao, Ling; Liu, Qi; Li, Laihao; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China; Minist Agr, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China;

来源：PROCESS BIOCHEMISTRY

关键词： Chitosanase; Chitosan; Chitooligosaccharide; Staphylococcus capitis; Cold-adapted

年份：2018

9Microbiological, Chemical, and Sensory Assessment of Pacific Oysters (Crassostrea gigas) Stored at Different Temperatures

作者： Cao, Rong; Liu, Qi; SCI

机构： Ocean Univ China, Dept Food Sci & Technol, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China; Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao, Shandong, Peoples R China;

来源：CZECH JOURNAL OF FOOD SCIENCES

关键词： Pacific oyster microbial flora quality assessment shelf-life

10Discovery and Characterization of a Novel Chitosanase from Paenibacillus dendritiformis by Phylogeny-Based Enzymatic Product Specificity Prediction

作者： Sun, Huihui; Zhao, Ling; Cao, Rong; Liu, Qi; Mao, Xiangzhao; Guo, Na; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： chitosanase; (GlcN)(2); chitosan; Paenibacillus dendritiformis; product specificity prediction

年份：2018