| Effects of protein oxidation on the texture and water-holding of meat: A review Y Bao, P Ertbjerg Critical reviews in food science and nutrition 59 (22), 3564-3578, 2019 | 196 | 2019 |
| Myofibrillar protein oxidation affects filament charges, aggregation and water-holding Y Bao, S Boeren, P Ertbjerg Meat science 135, 102-108, 2018 | 192 | 2018 |
| Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage H Hong, Y Luo, Z Zhou, Y Bao, H Lu, H Shen Food Chemistry 138 (2-3), 1476-1482, 2013 | 176 | 2013 |
| Biogenic amine and quality changes in lightly salt-and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 C H Fan, Y Luo, X Yin, Y Bao, L Feng Food Chemistry 159, 20-28, 2014 | 154 | 2014 |
| Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation Y Bao, P Ertbjerg, M Estévez, L Yuan, R Gao Comprehensive Reviews in Food Science and Food Safety 20 (6), 5548-5569, 2021 | 111 | 2021 |
| Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork Y Bao, P Ertbjerg Meat Science 110, 174-179, 2015 | 106 | 2015 |
| Fabrication of gel-like emulsions with whey protein isolate using microfluidization: Rheological properties and 3D printing performance Y Liu, W Zhang, K Wang, Y Bao, JM Regenstein, P Zhou Food and Bioprocess Technology 12, 1967-1979, 2019 | 98 | 2019 |
| Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage Y Bao, K Wang, H Yang, JM Regenstein, P Ertbjerg, P Zhou Food chemistry 308, 125576, 2020 | 81 | 2020 |
| 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 | 76 | 2022 |
| Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection R Gao, H Hu, T Shi, Y Bao, Q Sun, L Wang, Y Ren, W Jin, L Yuan Current Research in Food Science 5, 677-686, 2022 | 61 | 2022 |
| Oat: Current state and challenges in plant-based food applications Z Yang, C Xie, Y Bao, F Liu, H Wang, Y Wang Trends in Food Science & Technology 134, 56-71, 2023 | 59 | 2023 |
| Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures Y Bao, E Puolanne, P Ertbjerg Meat Science 121, 189-195, 2016 | 59 | 2016 |
| Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and … T Shi, X Wang, M Li, Z Xiong, DJ McClements, Y Bao, T Song, J Li, L Yuan, ... Food chemistry 391, 133184, 2022 | 51 | 2022 |
| 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 | 49 | 2024 |
| Gel performance of surimi induced by various thermal technologies: A review Z Xiong, T Shi, W Jin, Y Bao, AR Monto, L Yuan, R Gao Critical Reviews in Food Science and Nutrition 64 (10), 3075-3090, 2024 | 48 | 2024 |
| Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4° C K Li, Y Bao, Y Luo, H Shen, C Shi Journal of food protection 75 (12), 2228-2233, 2012 | 43 | 2012 |
| Effects of salt concentration on biogenic amine formation and quality changes in grass carp (Ctenopharyngodon idellus) fillets stored at 4 and 20° C H Wang, Y Luo, X Yin, H Wu, Y Bao, H Hong Journal of Food Protection 77 (5), 796-804, 2014 | 30 | 2014 |
| Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity W Ji, Y Bao, K Wang, L Yin, P Zhou International Journal of Food Science & Technology 56 (8), 3924-3937, 2021 | 29 | 2021 |
| Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides) K Wang, Y Bao, Y Wang, D Chen, P Zhou Lwt 132, 109844, 2020 | 27 | 2020 |
| The Quality Changes of Songpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage H Lu, Y Luo, Z Zhou, Y Bao, L Feng Journal of food processing and preservation 38 (3), 948-954, 2014 | 27 | 2014 |