Shanshan Shui

zhejiang ocean university

H指数:12

被引数:451

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Effects of Different Packaging Methods on the Physicochemical, Microbiological, and Volatile Flavor Profiles of Raw Dried Shrimp (Acetes chinensis) During Chilled Storage

不同包装方法对冷藏期间生干中国毛虾（<i>Acetes chinensis</i>）的理化性质、微生物学及挥发性风味谱的影响

Journal of Food Process Engineering

IF2.9

2026-09-170

PRE

Multi-omics approach deciphering the lipid oxidation driving quality deterioration in air-dried hairtail (Trichiurus lepturus) during refrigerated storage

LWT

IF0

2026-01-200

OAAI

Effects of different packaging on dried sword prawn (Parapenaeopsis hardwickii) quality, flavor, microbial communities, and lipid profiles during chilled storage: An integrated analysis

不同包装对冷冻干燥剑虾（Parapenaeopsis hardwickii）品质、风味、微生物群落和脂质谱的影响：综合分析

Food Chemistry: X

IF8.2

2025-10-160

OAAI

Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis

热风干燥对剑虾（Parapenaeopsis hardwickii）肌肉品质、挥发性风味化合物及脂质谱的影响：基于理化分析、GC-IMS和UHPLC-MS/MS脂质组学分析

FOOD CHEMISTRY-X

IF8.2

2025-04-010

OAAI

Study on the changes of muscle quality and flavor during cold storage of two Sepiidae species (Sepiella maindroni and Sepia esculenta)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

PRE

Comparative analyses of physicochemical and volatile flavor characteristics in hooked, trawl-net, and radar-net hairtail (Trichiurus haumela) muscles during long-term cryopreservation at -18°C

FOOD SCIENCE & NUTRITION

IF3.8

2024-08-233

OAAI

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

Investigation of the Alternations in the Muscle Quality of Swimming Crab (Ovalipes punctatus) during Cold-Chain Transportation Using Physicochemical and TMT-Based Quantitative Proteomic Analysis

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-05-061

PRE

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

FOOD CHEMISTRY-X

IF8.2

2024-03-012

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

Characterization of endogenous enzymes in sword prawn (Parapenaeopsis hardwickii) and their effects on the quality of muscle proteins during frozen storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-03-0119

OAAI

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

FERMENTATION-BASEL

IF3.3

2023-02-145

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

Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis

FOOD CHEMISTRY

IF9.8

2022-10-0129

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

FOOD CHEMISTRY

IF9.8

2022-02-0133

PRE

The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses

FOOD CHEMISTRY

IF9.8

2021-12-0120

OAAI

Insights into the similarities and differences of whiteleg shrimp pre-soaked with sodium tripolyphosphate and sodium trimetaphosphate during frozen storage

FOOD CHEMISTRY

IF9.8

2021-06-0121

PREAI

Effects of Fe (II)-chelating hairtail protein hydrolysates on the immune characteristics and intestinal microorganisms in loach ( Misgurnus anguillicaudatus )

AQUACULTURE REPORTS

IF3.7

2021-03-015

OAAI

Label-free proteomic analysis revealed the mechanisms of protein oxidation induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle

FOOD & FUNCTION

IF5.4

2021-01-0117

OAAI

Shanshan Shui

个人简介

教育背景

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