| Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion W Ma, J Wang, X Xu, L Qin, C Wu, M Du Food Research International 121, 247-256, 2019 | 173 | 2019 |
| Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC× GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation XH Huang, X Zheng, ZH Chen, YY Zhang, M Du, XP Dong, L Qin, BW Zhu Food Research International 115, 32-43, 2019 | 111 | 2019 |
| Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel XH Huang, LB Qi, BS Fu, ZH Chen, YY Zhang, M Du, XP Dong, BW Zhu, ... Food Chemistry 286, 241-249, 2019 | 103 | 2019 |
| Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad L Qin, BW Zhu, DY Zhou, HT Wu, H Tan, JF Yang, DM Li, XP Dong, ... LWT-Food Science and Technology 44 (4), 1113-1118, 2011 | 98 | 2011 |
| Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle DY Zhou, Y Tang, BW Zhu, L Qin, DM Li, JF Yang, K Lei, Y Murata Food Chemistry 132 (2), 815-822, 2012 | 85 | 2012 |
| Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis M Dong, L Qin, J Xue, M Du, SY Lin, XB Xu, BW Zhu Food Chemistry 268, 57-65, 2018 | 82 | 2018 |
| Effect of sodium salt on meat products and reduction sodium strategies—A review J Wang, XH Huang, YY Zhang, S Li, X Dong, L Qin Meat science 205, 109296, 2023 | 71 | 2023 |
| Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of … Y Hu, G Zhao, F Yin, Z Liu, J Wang, L Qin, D Zhou, F Shahidi, B Zhu Food Chemistry 369, 130936, 2022 | 69 | 2022 |
| Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China JN Chen, YY Zhang, XH Huang, M Dong, XP Dong, DY Zhou, BW Zhu, ... Food Chemistry 418, 135874, 2023 | 68 | 2023 |
| Identification and Antithrombotic Activity of Peptides from Blue Mussel (Mytilus edulis) Protein M Qiao, M Tu, Z Wang, F Mao, H Chen, L Qin, M Du International journal of molecular sciences 19 (1), 138, 2018 | 61 | 2018 |
| Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying L Qin, JX Gao, J Xue, D Chen, SY Lin, XP Dong, BW Zhu Foods 9 (4), 444, 2020 | 58 | 2020 |
| Characterization of glycerophospholipid molecular species in six species of edible clams by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry ZY Liu, DY Zhou, Q Zhao, FW Yin, XP Hu, L Song, L Qin, JR Zhang, ... Food Chemistry 219, 419-427, 2017 | 50 | 2017 |
| Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood L Qin, YY Zhang, XB Xu, XS Wang, HW Liu, DY Zhou, BW Zhu, ... Food chemistry 232, 633-638, 2017 | 46 | 2017 |
| Evaluation of lipid profile in different tissues of Japanese abalone Haliotis discus hannai Ino with UPLC-ESI-Q-TOF-MS-based lipidomic study YY Zhang, L Qin, YX Liu, DY Zhou, XB Xu, M Du, BW Zhu, M Thornton Food Chemistry 265, 49-56, 2018 | 42 | 2018 |
| Effects of krill oil intake on plasma cholesterol and glucose levels in rats fed a high‐cholesterol diet DM Li, DY Zhou, BW Zhu, YL Chi, LM Sun, XP Dong, L Qin, WZ Qiao, ... Journal of the Science of Food and Agriculture 93 (11), 2669-2675, 2013 | 42 | 2013 |
| Extraction of lipid from sea urchin (Strongylocentrotus nudus) gonad by enzyme-assisted aqueous and supercritical carbon dioxide methods BW Zhu, L Qin, DY Zhou, HT Wu, J Wu, JF Yang, DM Li, XP Dong, ... European Food Research and Technology 230, 737-743, 2010 | 42 | 2010 |
| Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics JN Chen, YY Zhang, X Huang, HP Wang, X Dong, B Zhu, L Qin Journal of agricultural and food chemistry 71 (22), 8673-8684, 2023 | 41 | 2023 |
| Extraction and detailed characterization of phospholipid-enriched oils from six species of edible clams ZY Liu, DY Zhou, ZX Wu, FW Yin, Q Zhao, HK Xie, JR Zhang, L Qin, ... Food Chemistry 239, 1175-1181, 2018 | 39 | 2018 |
| Optimisation of hydrolysis of purple sea urchin (Strongylocentrotus nudus) gonad by response surface methodology and evaluation of in vitro antioxidant activity of … D Zhou, L Qin, B Zhu, D Li, J Yang, X Dong, Y Murata Journal of the Science of Food and Agriculture 92 (8), 1694-1701, 2012 | 38 | 2012 |
| Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage M Dong, L Qin, LX Ma, ZY Zhao, M Du, K Kunihiko, BW Zhu Food chemistry 311, 125900, 2020 | 37 | 2020 |
