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C

Chuanhai Tu

Zhejiang Ocean University

H指数:9

被引数:240

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Metabolomics reveals the effects of different carbon sources on the quality and flavor profile of low-salt shrimp paste

代谢组学揭示不同碳源对低盐虾酱质量和风味谱的影响

Food Chemistry-X

IF8.2

2026-10-070

OAAI

Fermentation dynamics of wine-pickled Bullacta exarata: microbial succession, physicochemical evolution, and antioxidant trajectory

酒腌泥螺的发酵动力学：微生物演替、理化演变及抗氧化轨迹

Journal of Food Measurement and Characterization

IF3.3

2026-07-070

PRE

Effect of lactic acid addition on physicochemical properties and microbial community dynamics during low-salt shrimp paste fermentation

低盐虾酱发酵过程中乳酸添加对理化性质和微生物群落动态的影响

Food Chemistry: X

IF8.2

2025-11-080

OAAI

A novel fermentation process for low salt shrimp paste based on microbial diversity and physicochemical properties analysis

一种基于微生物多样性和理化性质分析的低盐虾酱新型发酵工艺

FOOD CHEMISTRY-X

IF8.2

2025-04-010

OAAI

Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics

FOOD BIOSCIENCE

IF5.9

2024-10-011

PRE

Physicochemical characteristics and microbial diversity of sous vide scallops (Chlamys farreri) during chilled storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-012

OAAI

Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-0112

OAAI

Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail

FERMENTATION-BASEL

IF3.3

2023-02-145

OA

Cold-induced denaturation of muscle proteins in hairtail (Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses

FOOD CHEMISTRY-X

IF8.2

2022-12-0119

OAAI

Impact of theaflavin soaking pretreatment on oxidative stabilities and physicochemical properties of semi-dried large yellow croaker (Pseudosciaena crocea) fillets during storage

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-06-0118

PRE

Investigation of the activity of cathepsin B in red shrimp (Solenocera crassicornis) and its relation to the quality of muscle proteins during chilled and frozen storage

JOURNAL OF FOOD SCIENCE

IF3.4

2022-03-1215

PRE

Investigation of the changes in lipid profiles induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle using LC/MS-based lipidomics analysis

IF9.8

2022-02-0133

PRE