111Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

作者： Wang, Yueqi; Li, Chunsheng; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Wu, Yanyan; Chen, Shengjun; Cen, Jianwei; Yang, Shaoling; Yang, Daqiao; Li, Chunsheng; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Wu, Yanyan; Chen, Shengjun; Cen, Jianwei; Yang, Xianqing; Cen, Jianwei; SCI

机构： Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Guangdong Shun Xin Ocean Fishery Grp Co Ltd, Yangjiang 529800, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Fish sauce; Fermentation; Flavor formation; Microorganism; Volatile compound

年份：2020

112Degradation of sulphated polysaccharides from Grateloupia livida and antioxidant activity of the degraded components

作者： Chen, Shengjun; Liu, Huan; Yang, Xianqing; Li, Laihao; Qi, Bo; Hu, Xiao; Ma, Haixia; Li, Chunsheng; Pan, Chuang; Chen, Shengjun; Yang, Xianqing; Li, Laihao; Hu, Xiao; Liu, Huan; SCI

机构： Chinese Acad Fishery Sci, Natl Res & Dev Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Degradation; Polysaccharide; Grateloupia livida; Antioxidant activity

年份：2020

113Effect of a high-collagen peptide diet on the gut microbiota and short-chain fatty acid metabolism

作者： Mei, Fengfeng; Chen, Muxue; Lu, Jinfeng; Zhao, Meihui; Shen, Xuanri; Xia, Guanghua; Mei, Fengfeng; Li, Laihao; Chen, Shengjun; Duan, Zhouwei; Zhao, Meihui; Shen, Xuanri; Xia, Guanghua; Zhao, Meihui; Shen, Xuanri; Xia, Guanghua; Mei, Fengfeng; Chen, Muxue; Lu, Jinfeng; Zhao, Meihui; Shen, Xuanri; Xia, Guanghua; SCI

机构： Hainan Univ, Hainan Engn Res Ctr Aquat Resources Efficient Uti, Haikou 570228, Hainan, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China; Hainan Acad Agr Sci, Inst Proc & Design Agroprod, Haikou 570228, Hainan, Peoples R China; Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Hainan, Peoples R China; Minist Educ, Engn Res Ctr Utilizat Trop Polysaccharide Resourc, Haikou 570228, Hainan, Peoples R China; Hainan Univ, Coll Food Sci & Technol, Haikou 570228, Hainan, Peoples R China;

来源：JOURNAL OF FUNCTIONAL FOODS

关键词： Collagen peptide; Gut microbiota; SCFA metabolism; Valerate acid

年份：2020

114Comparative Genomic and Secretomic Analysis Provide Insights Into Unique Agar Degradation Function of Marine BacteriumVibrio fluvialisA8 Through Horizontal Gene Transfer

作者： Li, Chunsheng; Li, Chi; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Qi, Bo; Zhao, Yongqiang; Li, Chunsheng; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Qi, Bo; Zhao, Yongqiang; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aqut Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China;

来源：FRONTIERS IN MICROBIOLOGY

关键词： complete genome; secretome; agarase; horizontal gene transfer; Vibrio

年份：2020

115Molecular modification, expression and purification of new subtype antioxidant peptide from Pinctada fucata by recombinant Escherichia coli to improve antioxidant-activity

作者： Wu, Yanyan; Ma, Yongkai; Li, Laihao; Yang, Xianqing; Ma, Yongkai; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr, Key Lab Aquat Prod Proc, 231 Xinggang West Rd, Guangzhou 510300, Guangdong, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Pinctada fucata peptide; Molecular modification; Expression; Purification; Antioxidant activity

年份：2018

116Applying Both Chemical Liquefaction and Enzymatic Catalysis Can Increase Production of Agaro-Oligosaccharides from Agarose

作者： Jiang, Chengcheng; Liu, Zhen; Liu, Jie; Sun, Jianan; Xu, Jiachao; Mao, Xiangzhao; Mao, Xiangzhao; Li, Laihao; SCI

机构： 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; Chinese Acad Fishery Sci, China Sea Fisheries Res Inst, Minist Agr, Key Lab Aquat Product Proc, Guangzhou 510300, Peoples R China;

来源：JOURNAL OF OCEAN UNIVERSITY OF CHINA

关键词： neoagarotetraose; agarose; agarase; marine polysaccharide; expression

年份：2020

117Composition and viriation of the polar lipids in round scad (Decapterus maruadsi) and hairtail (Trichiurus lepturus) during salt-drying

作者： Yang, Shaoling; Wu, Yanyan; Cai, Qiuxing; Li, Laihao; Zhao, Yongqiang; Wang, Yueqi; Huang, Hui; Wu, Yanyan; Cai, Qiuxing; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, 231 Xingangxi Rd, Guangzhou 510300, Guangdong, Peoples R China; Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China; Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High Value Util, Qinzhou, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2020

118A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

作者： Yang, Xiaojie; Hao, Shuxian; Pan, Chuang; Li, Laihao; Huang, Hui; Yang, Xianqing; Wang, Yueqi; Yang, Xiaojie; SCI

机构： Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China; Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

119Effects of Ozonated Water Treatment on Physico-chemical, Microbiological and Sensory Characteristics Changes of Nile Tilapia (Oreochromis niloticus) Fillets during Storage in Ice

作者： Zhao, Yongqiang; Yang, Shaoling; Yang, Xianqing; Li, Laihao; Hao, Shuxian; Cen, Jianwei; Wei, Ya; Li, Chunsheng; Zhang, Hongjie; Zhao, Yongqiang; Yang, Xianqing; Li, Laihao; Hao, Shuxian; Cen, Jianwei; Li, Chunsheng; Yang, Xianqing; Cen, Jianwei; Zhang, Hongjie; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, 231 Xingangxi Rd, Guangzhou 510300, Guangdong, Peoples R China; Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Guangdong Shun Xin Ocean Fishery Grp Co Ltd, Yangjiang 529800, Peoples R China; Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China;

来源：OZONE-SCIENCE & ENGINEERING

关键词： Oreochromis niloticus; shelf life; ice storage; ozonated water; quality changes

120Effects of temperature on the denaturation and aggregation of (Lateolabrax japonicus) myosin from sea bass surimi

作者： Liu, Fangfang; Huang, Hui; Lin, Wanling; Li, Laihao; Wu, Yanyan; Yang, Shaoling; Yang, Xianqing; Wang, Yueqi; Liu, Fangfang; Lin, Wanling; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou, Peoples R China; Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China; Hanshan Normal Univ, Sch Life Sci & Food Engn, Chaozhou 521041, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2021