Isolation and characterization of developmentally regulated chondroitin sulfate and chondroitin/keratan sulfate proteoglycans of brain identified with monoclonal antibodies

Uwe Rauch, Pei Gao, Alfred Janetzko, +5

Journal of Biological Chemistry

Immunocytochemical TechniqueImmunologyGlycobiologyPathologyNeurochemical Biomarkers +22

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

Jinhong Zang, Yanshun Xu, Wenshui Xia, +4

Food Research International

BiologyMicrobial DiversitySuan YuFood FermentationHigh Throughput +5

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

Yanshun Xu, Li Lin, Joe M. Regenstein, +4

Food Chemistry

Food FermentationOmega-3 Fatty AcidAquacultureFlavor DevelopmentAutochthonous Microflora +2

Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application

Wei Zhang, Pei Gao, Qixing Jiang, +1

Food Hydrocolloids

Materials ScienceChemical EngineeringEdible FilmEngineeringEdible Packaging +6

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments

Xiaojing Zhang, Pei Gao, Wenshui Xia, +3

Food Chemistry

Food ChemistryKey Aroma CompoundsOdor Activity ValuesFood FermentationFlavoromics +6

The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet

Fang Yang, Shengnan Jia, Jixuan Liu, +7

Food Chemistry

BiologyMyofibrillar Structural ProteinsBiochemistryNatural SciencesAquaculture +5

Sustainable chitosan films containing a betaine-based deep eutectic solvent and lignin: Physicochemical, antioxidant, and antimicrobial properties

Wei Zhang, Jiandong Shen, Pei Gao, +2

Food Hydrocolloids

Chemical EngineeringBiomanufacturingEngineeringEdible FilmSustainable Chitosan Films +4

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

Pei Gao, Weixin Wang, Qixing Jiang, +2

International Journal of Food Science & Technology

Food ChemistryIndustrial MycologySuan YuFood FermentationIn Vitro Fermentation +13

Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China

Weixin Wang, Wenshui Xia, Pei Gao, +2

International Journal of Food Properties

Food BiophysicsProtein PurificationFood ChemistryBioenergeticsBioanalysis +19

Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste

Qian Hua, Pei Gao, Yanshun Xu, +3

LWT

Quality CharacteristicsCommercial Starter CulturesFood FermentationFood MicrobiologyFermented Fish-chili Paste +6