| Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing J Zang, Y Xu, W Xia, D Yu, P Gao, Q Jiang, F Yang Food Research International 111, 565-573, 2018 | 137 | 2018 |
| The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish Y Xu, L Li, J Mac Regenstein, P Gao, J Zang, W Xia, Q Jiang Food Chemistry 256, 259-267, 2018 | 112 | 2018 |
| Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu) P Gao, W Wang, Q Jiang, Y Xu, W Xia International Journal of Food Science & Technology 51 (7), 1630-1637, 2016 | 92 | 2016 |
| The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet F Yang, S Jia, J Liu, P Gao, D Yu, Q Jiang, Y Xu, P Yu, W Xia, X Zhan Food Chemistry 301, 125278, 2019 | 91 | 2019 |
| Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China W Wang, W Xia, P Gao, Y Xu, Q Jiang International journal of food properties 20 (sup1), S166-S176, 2017 | 70 | 2017 |
| Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle Q Jiang, J Han, P Gao, L Yu, Y Xu, W Xia International Journal of Food Properties 21 (1), 2110-2120, 2018 | 62 | 2018 |
| The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation D Yu, D Jing, F Yang, P Gao, Q Jiang, Y Xu, P Yu, W Xia International Journal of Refrigeration 122, 147-155, 2021 | 51 | 2021 |
| Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets F Yang, D Jing, Y Diao, D Yu, P Gao, W Xia, Q Jiang, Y Xu, P Yu, X Zhan Lwt 118, 108762, 2020 | 48 | 2020 |
| Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology P Gao, W Xia, X Li, S Liu Food chemistry 331, 127353, 2020 | 47 | 2020 |
| Sustainable chitosan films containing a betaine-based deep eutectic solvent and lignin: Physicochemical, antioxidant, and antimicrobial properties W Zhang, J Shen, P Gao, Q Jiang, W Xia Food Hydrocolloids 129, 107656, 2022 | 44 | 2022 |
| Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste Q Hua, P Gao, Y Xu, W Xia, Y Sun, Q Jiang Lwt 122, 109016, 2020 | 44 | 2020 |
| Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria P Gao, L Li, W Xia, Y Xu, S Liu LWT 129, 109539, 2020 | 42 | 2020 |
| Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt … P Gao, W Wang, W Xia, Y Xu, Q Jiang International journal of food science & technology 51 (2), 419-426, 2016 | 40 | 2016 |
| Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application W Zhang, P Gao, Q Jiang, W Xia Food Hydrocolloids 139, 108548, 2023 | 36 | 2023 |
| Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing L Yu, Q Jiang, D Yu, Y Xu, P Gao, W Xia International journal of food properties 21 (1), 2100-2109, 2018 | 35 | 2018 |
| The role of organic acid structures in changes of physicochemical and antioxidant properties of crosslinked chitosan films W Zhang, Q Jiang, J Shen, P Gao, D Yu, Y Xu, W Xia Food Packaging and Shelf Life 31, 100792, 2022 | 34 | 2022 |
| Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression P Gao, Q Jiang, Y Xu, F Yang, P Yu, W Xia International Journal of Food Properties 23 (1), 213-226, 2020 | 34 | 2020 |
| Use of wine and dairy yeasts as single starter cultures for flavor compound modification in fish sauce fermentation P Gao, W Xia, X Li, S Liu Frontiers in Microbiology 10, 484667, 2019 | 34 | 2019 |
| Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu) P Gao, Q Jiang, Y Xu, W Xia Food chemistry 244, 44-49, 2018 | 33 | 2018 |
| The role of microbes in free fatty acids release and oxidation in fermented fish paste Y Xu, L Li, W Xia, J Zang, P Gao Lwt 101, 323-330, 2019 | 32 | 2019 |
Dawei YuJiangnan universityVerified email at cornell.edu
