Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage

Authors: Jilong NI, Long JIAO, Jiaxing WANG, Jia SONG, Tianxin WU, Shanshan SHUI, Bin ZHANG

Source: Shipin gongye ke-ji, Vol 46, Iss 6, Pp 155-163 (2025)

Subject Terms: litopenaeus vannamei, agar oligosaccharides, quality characteristics, myofibrillar protein, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/9ea1c848056d45f2a3c0283c75b4fa1b

Effects of Different Pretreatment on Curcumin-mediated Photodynamic Inactivation and Preservation of Large Yellow Croaker (Larimichthys crocea)

Authors: Shuyi ZHAO, Jilong NI, Yutong QU, Long JIAO, Xiaoye ZHANG, Bin ZHANG

Source: Shipin gongye ke-ji, Vol 46, Iss 5, Pp 329-336 (2025)

Subject Terms: curcumin, photodynamic inactivation, pretreatment method, larimichthys crocea, cold storage, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/4baa979d064b48b6bc29cca2acd526b8

In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)

Authors: Yutong Qu, Shuyi Zhao, Jilong Ni, Long Jiao, Xiaoye Zhang, Soottawat Benjakul, Zhiyu Liu, Xiang Chen, Bin Zhang

Source: Food Chemistry: X, Vol 25, Iss , Pp 102187- (2025)

Subject Terms: Fluorescent carbon dot, Small yellow croaker, Roasting, Formation mechanism, In-situ analysis technique, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525000331; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/f0d20a3ff1014520ae4cdc16755dbba5

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

Authors: Yuexiang Zhan, Chuanhai Tu, Huili Jiang, Soottawat Benjakul, Jilong Ni, Kaixuan Dong, Bin Zhang

Source: Foods, Vol 11, Iss 23, p 3928 (2022)

Subject Terms: sous vide, scallop, muscle quality, volatile compounds, chilled storage, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/23/3928; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/56646184687a403eae87d5cb8055597e