| Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein J Pan, H Lian, H Jia, S Li, R Hao, Y Wang, X Zhang, X Dong Food chemistry 320, 126637, 2020 | 84 | 2020 |
| Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi X Dong, Y Pan, W Zhao, Y Huang, W Qu, J Pan, H Qi, S Prakash Lwt 124, 109123, 2020 | 80 | 2020 |
| Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage D Li, S Jia, L Zhang, Q Li, J Pan, B Zhu, W Prinyawiwatkul, Y Luo Innovative Food Science & Emerging Technologies 42, 25-32, 2017 | 62 | 2017 |
| Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill … R Hao, Y Liu, L Sun, L Xia, H Jia, Q Li, J Pan LWT-Food Science and Technology 81, 1-9, 2017 | 60 | 2017 |
| Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage C Kong, H Wang, D Li, Y Zhang, J Pan, B Zhu, Y Luo Food Chemistry 201, 327-333, 2016 | 58 | 2016 |
| Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses R Hao, K Roy, J Pan, BR Shah, J Mraz Trends in Food Science & Technology 111, 175-190, 2021 | 52 | 2021 |
| Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common … D Li, S Jia, L Zhang, Z Wang, J Pan, B Zhu, Y Luo Journal of Food Engineering 212, 226-233, 2017 | 49 | 2017 |
| CHANGES IN PHYSIOCHEMICAL PROPERTIES OF MYOFIBRILLAR PROTEIN FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLLITRIX) DURING HEAT … J Pan, H Shen, J You, Y Luo Journal of Food Biochemistry 35 (3), 939-952, 2011 | 48 | 2011 |
| Effect of κ-carrageenan on quality improvement of 3D printed Hypophthalmichthys molitrix-sea cucumber compound surimi product W Yu, Z Wang, Y Pan, P Jiang, J Pan, C Yu, X Dong Lwt 154, 112279, 2022 | 47 | 2022 |
| Structural characterization and osteogenic bioactivity of a sulfated polysaccharide from pacific abalone (Haliotis discus hannai Ino) S Song, B Zhang, S Wu, L Huang, C Ai, J Pan, YC Su, Z Wang, C Wen Carbohydrate polymers 182, 207-214, 2018 | 47 | 2018 |
| Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin J Pan, H Jia, M Shang, Q Li, C Xu, Y Wang, H Wu, X Dong International journal of biological macromolecules 118, 116-123, 2018 | 43 | 2018 |
| Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein J Pan, H Lian, H Jia, R Hao, Y Wang, H Ju, S Li, X Dong LWT 118, 108849, 2020 | 41 | 2020 |
| Effects of L-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham X Guo, S Tao, J Pan, X Lin, C Ji, H Liang, X Dong, S Li Meat science 166, 108133, 2020 | 38 | 2020 |
| The effect of combining linseed oil and sesamin on the fatty acid composition in white muscle and on expression of lipid-related genes in white muscle and liver of rainbow … ALS Vestergren, S Trattner, J Pan, P Johnsson, A Kamal-Eldin, E Brännäs, ... Aquaculture international 21, 843-859, 2013 | 38 | 2013 |
| CRYOPROTECTIVE EFFECTS OF TREHALOSE ON GRASS CARP (CTENOPHARYNGODON IDELLUS) SURIMI DURING FROZEN STORAGE J Pan, H Shen, Y Luo Journal of Food Processing and Preservation 34 (4), 715-727, 2010 | 38 | 2010 |
| Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures Y Liu, L Xia, H Jia, Q Li, W Jin, X Dong, J Pan Journal of the Science of Food and Agriculture 97 (15), 5406-5413, 2017 | 29 | 2017 |
| Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes J Pan, H Jia, M Shang, C Xu, H Lian, H Li, X Dong Journal of texture studies 49 (6), 578-585, 2018 | 27 | 2018 |
| Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere Y Shen, X Guo, X Li, W Wang, S Wang, J Pan, X Dong, S Li Lwt 154, 112633, 2022 | 26 | 2022 |
| Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions J Pan, Q Li, H Jia, L Xia, W Jin, M Shang, C Xu, X Dong International journal of biological macromolecules 109, 1045-1053, 2018 | 26 | 2018 |
| Influence of dietary sesamin, a bioactive compound on fatty acids and expression of some lipid regulating genes in Baltic Atlantic salmon (Salmo salar L.) juveniles S Trattner, B Ruyter, TK Østbye, A Kamal-Eldin, A Moazzami, J Pan, ... Physiological research 60 (1), 125, 2011 | 26 | 2011 |
