Concepedia

Haiyuan Huang

HH

4

Publications

107

Citations

4

H-Index

2020

Active since

Affiliations

Shanghai Ocean University(Current)

Haiyuan Huang is an author at Shanghai Ocean University specializing in food quality, food chemistry, and food safety.

ORCID

Top concepts

Publications per year

2020–2021

4

Publications

4

Comparison of different edible parts of bighead carp ( <i>Aristichthys nobilis</i> ) flavor

Naiyong Xiao, Haiyuan Huang, Junya Liu et al. · Journal of Food Biochemistry · 2021 · 35 citations

Changes of the flavor substances and protein degradation of black carp (<scp><i>Mylopharyngodon piceus</i></scp>) pickled products during steaming

Yixin Wang, Han Wu, Wenzheng Shi et al. · Journal of the Science of Food and Agriculture · 2020 · 32 citations

Research on the quality changes of grass carp during brine salting

Wenxian Yang, Wenzheng Shi, Yinghong Qu et al. · Food Science & Nutrition · 2020 · 29 citations · Full text

Effects of different drying methods on the quality and nonvolatile taste compounds of black carp

Haiyuan Huang, Yixin Wang, Wenzheng Shi · Journal of Food Processing and Preservation · 2021 · 11 citations

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