11Proposed new color retention method for tilapia fillets (O-niloticus female x O-aureus male) by euthanatizing with reduced carbon monoxide

作者： Li, Laihao; Hao, Shuxian; Diao, Shiqiang; Cen, Jianwei; Yang, Xianqing; Shi, Hong; Chen, Shengjun; SCI

机构： Chinese Acad Fishery Sci, S China Sea Fishery Res Inst, Guangzhou 510300, Guangdong, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2008

12The effects of modified atmosphere packaging and enzyme inhibitors on protein oxidation of tilapia muscle during iced storage

作者： He, Yanfu; Li, Laihao; He, Yanfu; Huang, Hui; Li, Laihao; Yang, Xianqing; Hao, Shuxian; Chen, Shengjun; Deng, Jianchao; SCI

机构： Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr, Guangzhou, Guangdong, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Nat;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Tilapia Modified atmosphere packaging Enzyme inhibitors Protein oxidation

年份：2018

13Preparation and antioxidant properties of tilapia (Oreochromis niloticus) protein hydrolysates-copper complex

作者： Hu, Xiao; Li, Laihao; Wu, Yanyan; Yang, Xianqing; Lin, Wanling; Chen, Shengjun; Hao, Shuxian; Ma, Sairui; SCI

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

来源：ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4

关键词： tilapia (Oreochromis niloticus) hydrolysates copper antioxidant properties

年份：2013

14Application of Response Surface Methodology to Optimise Preparation High Antioxidant Activity Product from Pinctada Fucata Muscle

作者： Wu, Yanyan; Li, Laihao; Yang, Xianqing; Shang, Jun; Chen, Shengjun; Shang, Jun; Duan, Zhenhua; SCI

机构： Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, S China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China; Guangdong Ocean Univ, Zhanjiang 524088, Peoples R China; Hainan Univ, Coll Food Sci & Technol, Hainan 570228, Peoples R China;

来源：ADVANCES IN CHEMICAL ENGINEERING, PTS 1-3

关键词： Pinctada fucata muscle Response surface methodology Enzymatic hydrolysis Antioxidant activity

年份：2012

15Effects of storage conditions on the shelf life of liquid-smoked tilapia (Oreochromis niloticus) fillets

作者： Chen, Shengjun; Xue, Changhu; Chen, Shengjun; Li, Laihao; Yang, Xianqing; Wu, Yanyan; Hao, Shuxian; Cen, Jianwei; Qi, Bo; SCI

机构： Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China;

来源：BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING, PTS 1-3

关键词： Tilapia (Oreochromis niloticus) fillets Liquid-smoked Shelf life

年份：2012

16The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

作者： Zha, Fengchao; Wei, Binbin; Dong, Shiyuan; Zeng, Mingyong; Liu, Zunying; Chen, Shengjun; SCI

机构： Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China; CAFS, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China;

来源：FOOD & FUNCTION

17Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile

作者： Qiu, Xujian; Liu, Guangming; Chen, Shengjun; Lin, Hong; SCI

机构： Jimei Univ, Coll Biol Engn, Xiamen 361021, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China;

来源：FOOD SCIENCE AND TECHNOLOGY RESEARCH

关键词： fish freshness SPME GC/MS volatile compounds

年份：2014

18In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale Gelatin

作者： Xiao, Feng; He, Jialiang; Cheng, Weiwei; Ren, Guoyan; Chen, Shengjun; Li, Laihao; SCI

机构： Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Peoples R China; CAFS, 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;

来源：FOODS

关键词： antioxidant; simulated gastro-intestinal digestion; Cyprinus carpio haematopterus scale; gelatin

年份：2019

19Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at-18 degrees C by chitosan coating incorporated with citric acid or licorice extract

作者： Qiu, Xujian; Liu, Guangming; Qiu, Xujian; Liu, Guangming; Qiu, Xujian; Chen, Shengjun; Lin, Hong; SCI

机构： Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China; Jimei Univ, Engn Res Ctr Aquat Prod Proc Fujian Prov, Xiamen 361021, Peoples R China; Key Lab Food Microbiol & Enzyme Engn Fujian Prov, Xiamen 361021, Peoples R China; Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Minist Agr, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： lipid oxidation; chitosan; licorice extract; citric acid; ovate pompano

年份：2016

20Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review

作者： Qiu, Xujian; Chen, Shengjun; Lin, Hong; SCI

机构： Jimei Univ, Fujian Prov Engn Technol Res Ctr Marine Funct Foo, Fujian Collaborat Innovat Ctr Exploitat & Utiliza, Coll Food & Biol Engn, Xiamen, Peoples R China; CAFS, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou, Guangdong, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China;

来源：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

关键词： Dried seafood products; lipid oxidation; drying technology; storage; seafood quality

年份：2019