| Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS D Wang, J Zhang, Z Zhu, Y Lei, S Huang, M Huang Lwt 155, 112870, 2022 | 52 | 2022 |
| Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS S Nie, L Li, Y Wang, Y Wu, C Li, S Chen, Y Zhao, D Wang, H Xiang, Y Wei Food Bioscience 50, 102048, 2022 | 49 | 2022 |
| Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish D Yang, C Li, L Li, Y Wang, Y Wu, S Chen, Y Zhao, Y Wei, D Wang Food Research International 157, 111211, 2022 | 40 | 2022 |
| Histamine Production Behaviors of a Psychrotolerant Histamine-Producer, Morganella psychrotolerans, in Various Environmental Conditions D Wang, S Yamaki, Y Kawai, K Yamazaki Current microbiology 77, 460-467, 2020 | 39 | 2020 |
| Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans D Wang, S Yamaki, Y Kawai, K Yamazaki LWT 126, 109263, 2020 | 31 | 2020 |
| Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning … Q Chen, Y Wang, Y Wu, C Li, L Li, X Yang, S Chen, Y Zhao, J Cen, ... Food Research International 150, 110739, 2021 | 30 | 2021 |
| Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus … Y Qiu, Y Wu, L Li, S Chen, Y Zhao, C Li, H Xiang, D Wang, Y Wei, Y Wang Food Research International 162, 112095, 2022 | 28 | 2022 |
| Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism Y Li, W Li, C Li, L Li, D Yang, Y Wang, S Chen, D Wang, Y Wu Food Research International 166, 112586, 2023 | 17 | 2023 |
| Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation Q Xiang, Y Xia, L Chen, M Chen, D Wang, F Zhong Food Bioscience 53, 102698, 2023 | 16 | 2023 |
| Changes in microbial composition and quality characteristics of yellowfin tuna under different storage temperature D Wang, J Deng, X Li, X Yang, S Chen, Y Zhao, C Li, Y Wu Quality Assurance and Safety of Crops & Foods 13 (4), 54-61, 2021 | 16 | 2021 |
| Unraveling the antibacterial mechanism of Lactiplantibacillus plantarum MY2 cell-free supernatants against Aeromonas hydrophila ST3 and potential application in raw tuna D Wang, Y Liu, X Li, S Chen, J Deng, C Li, C Pan, Y Wang, H Xiang, ... Food Control 145, 109512, 2023 | 15 | 2023 |
| Analysis of Volatile Compounds in Sea Bass (Lateolabrax japonicus) Resulting from Different Slaughter Methods Using Electronic-Nose (E-Nose) and Gas … Y Wang, J Li, Y Wu, S Yang, D Wang, Q Liu Molecules 26 (19), 5889, 2021 | 13 | 2021 |
| Antimicrobial activity and mechanism of action of oregano essential oil against Morganella psychrotolerans and potential application in tuna D Wang, C Li, C Pan, Y Wang, H Xiang, Y Feng, X Yang, S Chen, Y Zhao, ... Lwt 165, 113758, 2022 | 12 | 2022 |
| Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage K Sun, C Pan, S Chen, S Liu, S Hao, H Huang, D Wang, H Xiang Current Research in Food Science 6, 100415, 2023 | 11 | 2023 |
| Insights on Litopenaeus vannamei quality deterioration during partial freezing storage from combining traditional quality studies and label-free based proteomic analysis C Pan, K Sun, X Yang, D Wang, X Hu, S Chen Journal of Food Composition and Analysis 112, 104655, 2022 | 11 | 2022 |
| Distribution on fishery products and histamine producing ability of Morganella psychrotolerans, a psychrotrophic histamine-producing bacterium R Kato, D Wang, S Yamaki, Y Kawai, K Yamazaki Jpn J Food Microbiol 34, 158-165, 2017 | 9 | 2017 |
| In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning C Wang, Y Wu, H Xiang, S Chen, Y Zhao, Q Cai, D Wang, Y Wang Food Chemistry 448, 138999, 2024 | 8 | 2024 |
| The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken Y Cheng, D Wang, C Zhang, X Zhu, Z Zhu, Y Lei, M Huang LWT 172, 114176, 2022 | 8 | 2022 |
| Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation Y Yu, Y Zhao, Y Zhang, BK Simpson, S Chen, Y Wang, C Li, D Wang, ... International Journal of Food Science & Technology 59 (3), 1968-1978, 2024 | 6 | 2024 |
| Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water C Li, W Sun, S Liu, C Pan, D Wang, Y Feng, J Cen, S Chen Food Bioscience 53, 102599, 2023 | 6 | 2023 |
