| The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate D Yu, Q Jiang, Y Xu, W Xia International journal of biological macromolecules 101, 448-454, 2017 | 143 | 2017 |
| The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish Y Xu, L Li, J Mac Regenstein, P Gao, J Zang, W Xia, Q Jiang Food Chemistry, 2018 | 139 | 2018 |
| Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus Y Xu, W Xia, F Yang, JM Kim, X Nie Food chemistry 118 (3), 512-518, 2010 | 137 | 2010 |
| Synthesis, characterization, and antimicrobial activity of kojic acid grafted chitosan oligosaccharide X Liu, W Xia, Q Jiang, Y Xu, P Yu Journal of agricultural and food chemistry 62 (1), 297-303, 2013 | 130 | 2013 |
| Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu) P Gao, W Wang, Q Jiang, Y Xu, W Xia International Journal of Food Science & Technology 51 (7), 1630-1637, 2016 | 96 | 2016 |
| Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus Y Xu, W Xia, F Yang, X Nie Food Chemistry 122 (3), 633-637, 2010 | 95 | 2010 |
| Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity S Azhari, YS Xu, QX Jiang, WS Xia Grasas y Aceites 65 (1), 008, 2014 | 88 | 2014 |
| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone Y Xu, W Xia, Q Jiang Food chemistry 134 (2), 1005-1010, 2012 | 82 | 2012 |
| Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu–A Traditional Chinese Low‐Salt Fermented Whole Fish X Zeng, W Xia, Q Jiang, Y Xu, J Fan Journal of Food Processing and Preservation 41 (5), 2017 | 78 | 2017 |
| Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C D Yu, P Li, Y Xu, Q Jiang, W Xia International Journal of Food Properties 20 (2), 390-401, 2017 | 68 | 2017 |
| The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions L Ge, Y Xu, W Xia International Journal of Food Science & Technology 50 (3), 797-803, 2015 | 66 | 2015 |
| Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products J Zhao, Q Jiang, Y Xu, W Xia International Journal of Food Science & Technology 52 (9), 2088-2096, 2017 | 65 | 2017 |
| Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish X Zeng, W Xia, J Wang, Q Jiang, Y Xu, Y Qiu, H Wang Food control 40, 351-358, 2014 | 65 | 2014 |
| Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product F Yang, T Rustad, Y Xu, Q Jiang, W Xia Food chemistry 172, 551-558, 2015 | 64 | 2015 |
| Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4° C D Yu, Y Xu, Q Jiang, W Xia International Journal of Food Science & Technology 52 (2), 404-412, 2017 | 63 | 2017 |
| A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum F Yang, WS Xia, XW Zhang, YS Xu, QX Jiang Food chemistry 207, 86-92, 2016 | 52 | 2016 |
| Effect of kojic acid-grafted-chitosan oligosaccharides as a novel antibacterial agent on cell membrane of gram-positive and gram-negative bacteria X Liu, W Xia, Q Jiang, Y Xu, P Yu Journal of bioscience and bioengineering 120 (3), 335-339, 2015 | 52 | 2015 |
| The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet J Zang, Y Xu, W Xia, Q Jiang International Journal of Food Science & Technology 52 (2), 464-471, 2017 | 50 | 2017 |
| Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus Y Xu, W Xia, F Yang, X Nie Food chemistry 120 (3), 717-723, 2010 | 48 | 2010 |
| Differential role of endogenous cathepsin and microorganism in texture softening of ice‐stored grass carp (Ctenopharyngodon idella) fillets L Ge, Y Xu, W Xia, Q Jiang, X Jiang Journal of the Science of Food and Agriculture 96 (9), 3233-3239, 2016 | 47 | 2016 |
