From chemical signatures to consumer preference: Decoding bottle and barrel aging effects on Aronia melanocarpa wines using integrated analytical and sensory techniquesFood Chemistry: XIF8.22026-01-130OAAI
Characteristics, Antioxidant Activity Stability, and Anti-Fatigue Activity of Hydrolysates from Cucumaria frondosa TentaclesMOLECULESIF4.62025-02-140OAAI
Effect of thermal treatment and secondary bonds on the storage stability of ready-to-eat sea cucumbersPROCESS BIOCHEMISTRYIF42024-12-010PRE
Comprehensive Assessment of Collagen/Sodium Alginate-Based Sponges as Hemostatic DressingsMOLECULESIF4.62024-06-240OAAI
Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumberJOURNAL OF FOOD COMPOSITION AND ANALYSISIF4.62024-05-014PRE
Integrated extraction, structural characterization, and activity assessment of squid pen protein hydrolysates and β-chitin with different protease hydrolysis不同蛋白酶水解的鱿鱼笔蛋白水解物和 β-几丁质的综合提取,结构表征和活性评估INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESIF8.52024-03-015PRE
The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different ProteasesMARINE DRUGSIF5.42023-07-063OAAI