Shengjun Chen

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Yueqi Wang, Chunsheng Li, Yongqiang Zhao et al. · Food Chemistry · 2020 · 195 citations

Agriculture, Biochemistry, Food Science +17

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Yueqi Wang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2019 · 148 citations

Life Sciences, Biochemistry, Food Science +16

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

Yue Zhao, Yueqi Wang, Chunsheng Li et al. · Food Research International · 2021 · 137 citations

Agriculture, Food Science, Microbiology +16

Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract

Xujian Qiu, Shengjun Chen, Guangming Liu et al. · Food Chemistry · 2014 · 125 citations

Agriculture, Fisheries, Food Science +17

Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes

Shanting Lin, Xiao Hu, Laihao Li et al. · LWT · 2021 · 123 citations

Medicine, Biochemistry, Biomaterials +10