| Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera Y Tan, SKC Chang, Y Zhang Food chemistry 214, 259-268, 2017 | 311 | 2017 |
| Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin Y Tan, SKC Chang Food Chemistry 242, 147-155, 2018 | 173 | 2018 |
| Digestive enzyme inhibition activity of the phenolic substances in selected fruits, vegetables and tea as compared to black legumes Y Tan, SKC Chang Journal of functional foods 38, 644-655, 2017 | 85 | 2017 |
| Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage Y Liu, L Zhang, S Gao, Y Bao, Y Tan, Y Luo, X Li, H Hong Food Chemistry 370, 131079, 2022 | 80 | 2022 |
| Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp … Y Li, Y Lei, Y Tan, J Zhang, H Hong, Y Luo Food chemistry 370, 130924, 2022 | 80 | 2022 |
| Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach S Zhuang, Y Tan, H Hong, D Li, L Zhang, Y Luo Food Research International 152, 110926, 2022 | 73 | 2022 |
| Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage S Tavakoli, E Mubango, L Tian, YB ŃDri, Y Tan, H Hong, Y Luo Food Chemistry 402, 134203, 2023 | 59 | 2023 |
| Sturgeon, caviar, and caviar substitutes: From production, gastronomy, nutrition, and quality change to trade and commercial mimicry S Tavakoli, Y Luo, JM Regenstein, E Daneshvar, A Bhatnagar, Y Tan, ... Reviews in Fisheries Science & Aquaculture 29 (4), 753-768, 2021 | 58 | 2021 |
| Quercetin ameliorates insulin resistance and restores gut microbiome in mice on high-fat diets Y Tan, CC Tam, M Rolston, P Alves, L Chen, S Meng, H Hong, ... Antioxidants 10 (8), 1251, 2021 | 58 | 2021 |
| Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis X Li, C Feng, H Hong, Y Zhang, Z Luo, Q Wang, Y Luo, Y Tan Food Bioscience 48, 101737, 2022 | 55 | 2022 |
| Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking S Meng, Y Tan, S Chang, J Li, S Maleki, N Puppala Food chemistry 302, 125186, 2020 | 54 | 2020 |
| Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review L Zhang, Q Li, Y Bao, Y Tan, R Lametsch, H Hong, Y Luo Critical Reviews in Food Science and Nutrition 64 (6), 1572-1591, 2024 | 50 | 2024 |
| Asian carp, an alternative material for surimi production: Progress and future M Yingchutrakul, N Wasinnitiwong, S Benjakul, A Singh, Y Zheng, ... Foods 11 (9), 1318, 2022 | 48 | 2022 |
| Ultrasonic-assisted food-grade solvent extraction of high-value added compounds from microalgae Spirulina platensis and evaluation of their antioxidant and antibacterial properties S Tavakoli, H Hong, K Wang, Q Yang, HH Gahruie, S Zhuang, Y Li, ... Algal Research 60, 102493, 2021 | 47 | 2021 |
| Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation S Gao, Y Liu, Z Fu, H Zhang, L Zhang, B Li, Y Tan, H Hong, Y Luo Food Chemistry 414, 135714, 2023 | 45 | 2023 |
| Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage Q Yu, J Liu, Y Liu, Y Zheng, R Pi, E Mubango, Y Tan, Y Luo, H Hong Food Research International 161, 111880, 2022 | 43 | 2022 |
| Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality … S Zhuang, Y Liu, S Gao, Y Tan, H Hong, Y Luo Food Chemistry 403, 134309, 2023 | 41 | 2023 |
| Asian carp: A threat to American lakes, a feast on Chinese tables D Li, W Prinyawiwatkul, Y Tan, Y Luo, H Hong Comprehensive Reviews in Food Science and Food Safety 20 (3), 2968-2990, 2021 | 41 | 2021 |
| Comparing the kinetics of the hydrolysis of by-product from channel catfish (Ictalurus punctatus) fillet processing by eight proteases Y Tan, SKC Chang, S Meng Lwt 111, 809-820, 2019 | 39 | 2019 |
| Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles Q Li, X Sun, E Mubango, Y Zheng, Y Liu, Y Zhang, Y Tan, Y Luo, H Hong Food Chemistry 423, 136238, 2023 | 34 | 2023 |