| Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of … L Zhang, Q Li, J Shi, B Zhu, Y Luo Food Hydrocolloids 75, 116-124, 2018 | 128 | 2018 |
| Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio … Q Li, L Zhang, H Lu, S Song, Y Luo Lwt 78, 317-324, 2017 | 81 | 2017 |
| Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 C Y Zhang, Q Li, D Li, X Liu, Y Luo Food microbiology 52, 197-204, 2015 | 73 | 2015 |
| Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures D Li, N Qin, L Zhang, Q Li, W Prinyawiwatkul, Y Luo International Journal of Refrigeration 98, 294-301, 2019 | 68 | 2019 |
| The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 C during 72 h postmortem L Zhang, Q Li, J Lyu, C Kong, S Song, Y Luo Food chemistry 216, 130-137, 2017 | 67 | 2017 |
| Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys … L Zhang, Q Li, S Jia, Z Huang, Y Luo Food Chemistry 246, 121-128, 2018 | 62 | 2018 |
| Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storage Q Li, L Zhang, Y Luo Food microbiology 73, 237-244, 2018 | 53 | 2018 |
| Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms L Zhang, Y Zhang, S Jia, Y Li, Q Li, K Li, H Hong, Y Luo Food Chemistry 295, 520-529, 2019 | 35 | 2019 |
| Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress L Zhang, P Gui, Y Zhang, J Lin, Q Li, H Hong, Y Luo Lwt 102, 142-149, 2019 | 35 | 2019 |
| Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage Q Li, D Li, N Qin, H Hong, Y Luo International Journal of Food Science & Technology 51 (5), 1130-1139, 2016 | 26 | 2016 |
| Quality changes and microbiological spoilage analysis of air‐packed and vacuum‐packed silver carp (Hypophthalmichthys molitrix) fillets during chilled storage D Li, Q Li, Y Zhang, X Liu, H Hong, Y Luo Journal of Food Processing and Preservation 42 (1), e13389, 2018 | 18 | 2018 |
| Application of artificial neural network to predict K-Value, inosine mono-phosphate, and hypoxanthine concentrations of grass carp (Ctenopharyngodon idellus) Fillets During Storage N Qin, D Li, Q Li, D Li, X Liu, Y Luo International Journal of Food Properties 19 (12), 2693-2706, 2016 | 5 | 2016 |