21Preparation of a fermentation solution of grass fish bones and its calcium bioavailability in rats

作者： Tang, Shuwei; Dong, Shiyuan; Chen, Ming; Zhao, Yuanhui; Liu, Zunying; Sun, Bowen; Gao, Ruichang; Chen, Shengjun; SCI

机构： Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Jiangsu Univ, Sch Food & Bioengn, Zhenjiang 212013, Jiangsu, Peoples R China; CAFS, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China;

来源：FOOD & FUNCTION

年份：2018

22Efficient biodegradation of malachite green by a newly isolated Klebsiella pneumoniae strain WA-1

作者： Li, Chunsheng; Liu, Dandan; Yang, Xianqing; Chen, Shengjun; Deng, Jianchao; Rong, Hui; Li, Chi; Li, Chunsheng; Yang, Xianqing; Chen, Shengjun; Deng, Jianchao; Liu, Dandan; Yang, Xianqing; SCI

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

来源：ENVIRONMENTAL PROGRESS & SUSTAINABLE ENERGY

关键词： aquaculture environment; decolorization; leucomalachite green; malachite green biodegradation

23Purification, characterization and antibacterial activities of red color-related protein found in the shell of kuruma shrimp, Marsupenaeus japonicus

作者： Pan, Chuang; Chen, Shengjun; Hao, Shuxian; Yang, Xianqing; Ishizaki, Shoichiro; Zhou, Jie; Zhou, Jie; SCI

机构： Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc,South China Sea Fisheries, Guangzhou 510300, Peoples R China; Tokyo Univ Marine Sci & Technol, Grad Sch Marine Sci & Technol, Minato Ku, 4-5-7 Konan, Tokyo 1088477, Japan; Shanghai Ocean Univ, Lab Qual & Safety Risk Assessment Aquat Prod Stor, Ctr Freshwater Aquat Prod Proc Technol Shanghai, Coll Food Sci & Technol,Minist Agr,Natl R&D Branc, Shanghai 201306, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Antibacterial activity; Color change; Hemocyanin; Marsupenaeus japonicas; Shrimp shell

年份：2020

24Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

作者： Pan, Chuang; Chen, Shengjun; Hao, Shuxian; Yang, Xianqing; SCI

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

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： Litopenaeus vannamei; preservation; quality; spoilage; temperature

年份：2019

25Purification and Identification of Antioxidant Peptides from Schizochytrium Limacinum Hydrolysates by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry

作者： Hu, Xiao; Yang, Xianqing; Wu, Qiong; Li, Laihao; Wu, Yanyan; Chen, Shengjun; Li, Ruijie; Yang, Xianqing; Li, Laihao; Wu, Qiong; Li, Ruijie; Ren, Jiaoyan; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China; South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China;

来源：MOLECULES

关键词： Schizochytrium limacinum hydrolysates; antioxidant peptides; radical scavenging activity; reducing power; electrospray ionization-mass spectrometry

年份：2019

26Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

作者： Wang, Yueqi; Li, Chunsheng; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Wu, Yanyan; Zhao, Yongqiang; Wang, Jinxu; Wei, Ya; Yang, Daqiao; Li, Chunsheng; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Wu, Yanyan; Zhao, Yongqiang; Wang, Jinxu; Wang, Yueqi; Yang, Xianqing; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs,Key Lab Aquat Prod Pro, Guangzhou 510300, Guangdong, Peoples R China; Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Shandong, 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; UHPLC-Q/TOF-MS-based metabolomics; Taste quality; Pathway

年份：2019

27Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods

作者： Qi, Bo; Yang, Shaoling; Zhao, Yongqiang; Wang, Yueqi; Yang, Xianqing; Chen, Shengjun; Wu, Yanyan; Pan, Chuang; Hu, Xiao; Li, Chunsheng; Wang, Lunan; Qi, Bo; Yang, Shaoling; Wang, Lunan; 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; Dalian Polytech Univ, Collaborat Innovat Ctr Prov & Ministerial Coconst, Dalian 116034, Peoples R China; Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Hangzhou PuYu Technol Dev Co Ltd, Hangzhou 311300, Peoples R China;

来源：GELS

关键词： carboxymethyl agar; physicochemical characterization; microwave-assisted synthesis

年份：2022

28Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus

作者： Li, Chunsheng; Zhao, Yue; Wang, Yueqi; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Zhao, Yongqiang; Huang, Jianlian; Huang, Jianlian; Yang, Xianqing; Chen, Shengjun; Zhao, Yongqiang; Yang, Xianqing; Chen, Shengjun; Zhao, Yongqiang; 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; Minist Agr & Rural Affairs, Key Lab Refrigerat & Conditioning Aquat Prod Proc, Xiamen 361022, Peoples R China; Fu Jian Anjoy Foods Co Ltd, Xiamen 361022, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Microbial community; Volatile flavor compound; Correlation; Pediococcus pentosaceus; Tilapia sausage

年份：2022

29Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice

作者： Xiang, Yue; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Wu, Yanyan; Chen, Shengjun; Wei, Ya; Li, Chunsheng; Wang, Yueqi; Xiang, Yue; Sun, Chengfeng; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Wu, Yanyan; Chen, Shengjun; Wei, Ya; Li, Chunsheng; Wang, Yueqi; Xiang, Yue; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China; Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China; Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China; Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Lateolabrax japonicus; Ice storage; EGCG; Agar oligosaccharides; Proteomics

年份：2022

30Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

作者： Li, Chunsheng; Li, Laihao; Chen, Shengjun; Wu, Yanyan; Qi, Bo; Li, Chunsheng; Li, Laihao; Chen, Shengjun; Wu, Yanyan; Qi, Bo; Li, Chunsheng; Li, Wenjing; Li, Laihao; Chen, Shengjun; Wu, Yanyan; Qi, Bo; SCI

机构： South China Sea Fisheries Res Inst, Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China; Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China; Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Low-salt fish sauce; Tetragenococcus muriaticus; Microbial community; Volatile flavor compounds; Correlation network

年份：2022