Quality and nutritional evaluation of bakery products enriched with cricket meal面包制品中强化蟋蟀粉的质量与营养评价Applied Food ResearchIF6.22025-08-270OAAI
Oxidative stability of crude oils relative to tocol content from eight oat cultivars: Comparing the Schaal oven and Rancimat testsJOURNAL OF FOOD COMPOSITION AND ANALYSISIF4.62024-02-012PRE
Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity IndicesNUTRIENTSIF52022-09-1437OAAI
Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems (vol 101, pg 91, 2021)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREIF3.52022-07-230PRE
Essential fatty acids composition and oxidative stability of frozen minced carp meatINTERNATIONAL JOURNAL OF FOOD PROPERTIESIF3.92022-01-263OA
Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husksJOURNAL OF CEREAL SCIENCEIF3.72021-05-0113PREAI
Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systemsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREIF3.52020-08-0319PRE
The effects of sewage treatment plant effluents on hepatic and intestinal biomarkers in common carp (Cyprinus carpio)SCIENCE OF THE TOTAL ENVIRONMENTIF82018-09-0125PREAI
Biomarker response, health indicators, and intestinal microbiome composition in wild brown trout (Salmo trutta m. fario L.) exposed to a sewage treatment plant effluent-dominated streamSCIENCE OF THE TOTAL ENVIRONMENTIF82018-06-0129PREAI
Nutritional Value of Fish: Lipids, Proteins, Vitamins, and MineralsREVIEWS IN FISHERIES SCIENCE & AQUACULTUREIF5.32017-11-29263PREAI
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项
研究方向